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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_5485.jpg\" alt=\"Tomatoes on the vine\" title=\"Tomatoes on the vine\" width=\"560\" class=\"alignnone size-full wp-image-50005\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite childhood food memories is picking tomatoes fresh from the vine with my dad. I grew up in Sacramento and we didn't have much of a garden in our backyard but those tomato plants made up for it. My mother did all she could to keep me and my father from harvesting them immediately but to no avail. The moment one was ripe, he and I would make a mad dash out the front door to see who could nab it first. I usually won, or maybe he just let me win. Regardless, I attribute these memories to why the tomato is one of my favorite \u003cdel datetime=\"2012-10-16T06:38:13+00:00\">vegetables\u003c/del> fruits. \u003c/p>\n\u003cp>My desire to share the joy of a good tomato with everyone was the inspiration for making these How-To videos. Now, a store-bought tomato is never going to taste like it was plucked straight from the vine. But there's no reason it can't be a great tasting tomato! All it takes is the steps I outlined below. \u003c/p>\n\u003cp>\u003cstrong>How to Select a Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/q-sTFriAahc?list=PL23C10B854AD91955&hl=en_US\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Avoid tomatoes with blemishes or dark spots.\u003c/li>\n\u003cli>The tomato should have a good weight for its size, feeling heavy.\u003c/li>\n\u003cli>The tomato should be firm, yet soft enough to give into any real pressure.\u003c/li>\n\u003cli>The tomato should be very aromatic when you smell it near where the stem was attached.\u003c/li>\n\u003c/ul>\n\u003cp>You want to avoid tomatoes with blemishes or dark spots on the skin as they can indicate rot throughout the entire fruit. It's not a given but they're best avoided just in case. The reason you want the tomato to feel heavy is that a heavy tomato is going to be a lot juicier. While I suggest in video that the fruit be firm yet soft, you can buy them on the firmer side if you do not plan to use them right away, letting them ripen throughout the week. But this can be a bit tricky as I think it is harder to judge a good tomato when it is under ripe. That is mostly due to my last tip on picking a good tomato--the smell. This is a huge part of identifying a good one. It should have a sweet woodsy smell to it and be very aromatic. A tomato with no smell will have no flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How to Store a Fresh Tomato\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/O3HhE4rNZOA\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>Do not store tomatoes in the refrigerator.\u003c/li>\n\u003cli>Store tomatoes on a flat surface, stem-side down.\u003c/li>\n\u003c/ul>\n\u003cp>Never store tomatoes in the refrigerator. The fridge causes the tomato to dry out, leaving the fruit mealy and tasteless. And really, no one wants that! The reason you store tomatoes stem-side down, on a flat surface, is because the area where the stem was attached is very sensitive. It is in this area that moisture and bacteria can enter the fruit, causing it to rot. Having the stem side of the tomato somewhat flush with a flat surface reduces this. Another option is to simply tape the top of the tomato with some scotch tape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tomatoes stored outside of the refrigerator--stem-side down--will stay fresh and tasty for about a week. Enjoy!\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5925.jpg\" alt=\"Pomegranate Limeade Popsicle \" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49507\">\u003c/a>\u003c/p>\n\u003cp>Like I said in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/30/fig-vanilla-and-sour-cream-popsicles/\">Fig and Sour Cream Popsicle recipe\u003c/a>, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.\u003c/p>\n\u003cp>I had been looking forward to pomegranate season as I didn't really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how they turned out! The seeds inside the popsicle are just gorgeous, right?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5876.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49508\">\u003c/a>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Bt1mepyzogc\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh lime juice\u003c/li>\n\u003cli>1/2 cup of granulated sugar\u003c/li>\n\u003cli>2 1/2 cup water\u003c/li>\n\u003cli>1 pomegranate\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>:\u003cbr>\n1. Mix the lime juice, sugar and water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle recipe on the sweet side as it will not be as sweet when frozen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Add the juice to the popsicle molds, but do not completely fill them. We are going to add pomegranate seeds next.\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.wikihow.com/Seed-a-Pomegranate\">Seed the pomegranate.\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5733.jpg\" alt=\"Pomegranate\" title=\"Pomegranate\" width=\"560\" class=\"alignnone size-full wp-image-49510\">\u003c/a>\u003c/p>\n\u003cp>4. Add the \u003ca href=\"http://en.wikipedia.org/wiki/Aril\">arils\u003c/a> to the popsicle molds. You don't want the pops to be jam-packed but the seeds should be evenly dispersed throughout. \u003c/p>\n\u003cp>5. Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5890.jpg\" alt=\"Pomegranate Limeade Popsicle\" title=\"Pomegranate Limeade Popsicle \" width=\"560\" class=\"alignnone size-full wp-image-49509\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brats and Brews for Berlin & Beyond Film Festival",
"title": "Brats and Brews for Berlin & Beyond Film Festival",
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"content": "\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp708-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp708-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49296\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 8 (708) airs Thursday September 27 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7358\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eighth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7363\">Source Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7368\">Morning Due Cafe\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7373\">Mua\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Dispelling Wine Myths\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/wXQJDnrMFhQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5589.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48772\">\u003c/a>\u003c/p>\n\u003cp>If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. Seriously, my next kitchen experiment is going to be an Avocado Crème Brûlée! \u003c/p>\n\u003cp>That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn't want it to resemble guacamole on pasta. Luckily, it didn't. It was creamy and full of flavor. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tqkMZnNFHC4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 handful of cherry tomatoes\u003c/li>\n\u003cli>2 ripe avocados\u003c/li>\n\u003cli>1/2 lime, juiced\u003c/li>\n\u003cli>2 cloves of garlic\u003c/li>\n\u003cli>4 servings of pasta noodles such as linguini or spaghetti\u003c/li>\n\u003cli>1/8 cup olive oil\u003c/li>\n\u003cli>1/4 cup pine nuts, chopped\u003c/li>\n\u003cli>Cilantro, chopped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>1. Cook pasta according to directions.\u003c/p>\n\u003cp>2. In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5560.jpg\" alt=\"Searing Tomatoes\" title=\"Searing Tomatoes\" width=\"560\" class=\"alignnone size-full wp-image-48776\">\u003c/a>\u003c/p>\n\u003cp>3. Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat. \u003c/p>\n\u003cp>4. Add the garlic to the food processor and mince it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5556.jpg\" alt=\"Puree Avocado\" title=\"Puree Avocado\" width=\"560\" class=\"alignnone size-full wp-image-48777\">\u003c/a>\u003c/p>\n\u003cp>5. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/25/how-to-pit-and-store-an-avocado/\">Pit the avocados.\u003c/a> \u003c/p>\n\u003cp>6. Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5579.jpg\" alt=\"Tossing Creamy Avocado Pesto\" title=\"Tossing Creamy Avocado Pesto\" width=\"560\" class=\"alignnone size-full wp-image-48774\">\u003c/a>\u003c/p>\n\u003cp>7. Toss the cooked pasta with the avocado sauce and the tomatoes. \u003c/p>\n\u003cp>8. Chop the pine nuts and the cilantro separately to be used as garnish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5573.jpg\" alt=\"Chopping Pine Nuts\" title=\"Chopping Pine Nuts\" width=\"560\" class=\"alignnone size-full wp-image-48775\">\u003c/a>\u003c/p>\n\u003cp>9. Garnish and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5581.jpg\" alt=\"Creamy Avocado Pesto Recipe\" title=\"Creamy Avocado Pesto Recipe\" width=\"560\" class=\"alignnone size-full wp-image-48773\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\" alt=\"Sliced Avocado\" title=\"Sliced Avocado\" width=\"500\" class=\"alignnone size-full wp-image-49167\">\u003c/a>\u003c/p>\n\u003cp>I have always been an avocado fan. Living in California, how could you not be. We are so spoiled here when it comes to produce and the avocado epitomizes the beauty and wealth of local fruit. Trust me, take one trip out of state and you'll know what I mean. Reason #47 why I could never live in New York City. \u003c/p>\n\u003cp>Yet, despite how blessed Californians are with local avocados I am always surprised that people don't know how to pit them or store them once they are opened. The lack of knowledge is unfortunate because this gift from the Gods is not what one would call cheap. Practice makes perfect. So here are a few tips to get the most out of your avocado. \u003c/p>\n\u003cp>Now go forth and eat more avos!\u003c/p>\n\u003cp>\u003cstrong>How to Pit an Avocado\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/g2uLi5aJEpI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>I have seen numerous methods used to pit an avocado. Everything from scooping it out with a spoon to squishing the avocado half. These methods work to a degree but, for me, I am always trying to preserve as much of the avocado as possible. So here is the simple trick I use: \u003c/p>\n\u003col>\n\u003cli>Half the avocado\u003c/li>\n\u003cli>Hold the avocado half with the pit using a towel (make sure your hand is properly covered)\u003c/li>\n\u003cli>Whack the pit with a sharp knife\u003c/li>\n\u003cli>Give the pit a twist and pop it out\u003c/li>\n\u003cli>Use the same towel to dislodge the pit from the knife and compost it\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>How to Keep an Avocado Fresh for a Week\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZGCX0zTddGA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avocados are bursting with Omega 3 fatty acids, but it is these same fatty acids that breakdown when exposed to air, light or heat, causing the avocado to brown. To prevent this, use a chopped onion. The reason some people cry when chopping onion is that the vegetable emits a form of sulfur and when that gas comes in contact with the liquid in your eyes, it forms a sulfuric acid, causing you to tear. The onion's production of gas has a similar effect which helps reduce the oxidization of the avocado's fatty acids, slowing down the browning process. Here's what you do:\u003c/p>\n\u003col>\n\u003cli>Cut about 1/4 of an onion (any variety) into large chunks\u003c/li>\n\u003cli>Store the chopped onion and the avocado half that has the pit in an air tight container (the avocado pit intact also helps slow down the browning process)\u003c/li>\n\u003cli>Use within a week\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Love avocados? Of course you do! Which is why it's sad when the fruit goes bad before you can use it all, especially since it is so expensive. So use these simple tips to make your avocados last a lot longer!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/IMG_5539.jpg\" alt=\"Sliced Avocado\" title=\"Sliced Avocado\" width=\"500\" class=\"alignnone size-full wp-image-49167\">\u003c/a>\u003c/p>\n\u003cp>I have always been an avocado fan. Living in California, how could you not be. We are so spoiled here when it comes to produce and the avocado epitomizes the beauty and wealth of local fruit. Trust me, take one trip out of state and you'll know what I mean. Reason #47 why I could never live in New York City. \u003c/p>\n\u003cp>Yet, despite how blessed Californians are with local avocados I am always surprised that people don't know how to pit them or store them once they are opened. The lack of knowledge is unfortunate because this gift from the Gods is not what one would call cheap. Practice makes perfect. So here are a few tips to get the most out of your avocado. \u003c/p>\n\u003cp>Now go forth and eat more avos!\u003c/p>\n\u003cp>\u003cstrong>How to Pit an Avocado\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/g2uLi5aJEpI\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>I have seen numerous methods used to pit an avocado. Everything from scooping it out with a spoon to squishing the avocado half. These methods work to a degree but, for me, I am always trying to preserve as much of the avocado as possible. So here is the simple trick I use: \u003c/p>\n\u003col>\n\u003cli>Half the avocado\u003c/li>\n\u003cli>Hold the avocado half with the pit using a towel (make sure your hand is properly covered)\u003c/li>\n\u003cli>Whack the pit with a sharp knife\u003c/li>\n\u003cli>Give the pit a twist and pop it out\u003c/li>\n\u003cli>Use the same towel to dislodge the pit from the knife and compost it\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>How to Keep an Avocado Fresh for a Week\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ZGCX0zTddGA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Avocados are bursting with Omega 3 fatty acids, but it is these same fatty acids that breakdown when exposed to air, light or heat, causing the avocado to brown. To prevent this, use a chopped onion. The reason some people cry when chopping onion is that the vegetable emits a form of sulfur and when that gas comes in contact with the liquid in your eyes, it forms a sulfuric acid, causing you to tear. The onion's production of gas has a similar effect which helps reduce the oxidization of the avocado's fatty acids, slowing down the browning process. Here's what you do:\u003c/p>\n\u003col>\n\u003cli>Cut about 1/4 of an onion (any variety) into large chunks\u003c/li>\n\u003cli>Store the chopped onion and the avocado half that has the pit in an air tight container (the avocado pit intact also helps slow down the browning process)\u003c/li>\n\u003cli>Use within a week\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49103\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 7 (707) airs Thursday September 20 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7244\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7250\">Caffe La Scala\u003c/a> (Walnut Creek), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7255\">Lers Ros\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7259\">1300 on Fillmore\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Sauvignon Blanc - The Wild Child of Whites\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Fsixtxyyw6w&w=560&h=315]\u003c/p>\n\n",
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"excerpt": "The seventh episode of the season features these restaurants: Caffe La Scala (Walnut Creek), Lers Ros (San Francisco) and 1300 on Fillmore (San Francisco). Watch host Leslie Sbrocco's video wine tip of the week: Sauvignon Blanc - The Wild Child of Whites.",
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"disqusTitle": "KQED's Check, Please! at SoMa StrEat Food Park",
"title": "KQED's Check, Please! at SoMa StrEat Food Park",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-streatfood1000.jpg\" alt=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" title=\"Check, Please! host Leslie Sbrocco tasting Smokin Warehouse Barbecue at SoMa StrEat Food Park KQED event. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48931\">\u003c/a>\u003cbr>\n\u003cem>Check, Please! Bay Area host Leslie Sbrocco tasting Smokin' Warehouse Barbecue at SoMa StrEat Food Park KQED event.\u003c/em>\u003c/p>\n\u003cp>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>On Friday night, to celebrate the continuation of the seventh season of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> on KQED, host \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a> and her crew were taking it to the streets--or more specifically, to the \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>, the city's latest food-truck hangout. It was a savvy pick for the everyone's-a-critic show, in which a roundtable of everyday Bay Area denizens dine and debate the merits (and mistakes) of their favorite neighborhood restaurants. After all, nothing sparks easy, whaddya-got chat like a food truck event, where the buy-in's cheap (most of the items on offer were $10 or less) and the casual, picnic-table environment makes foodie cross-talk a breeze. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/eating-area1000.jpg\" alt=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" title=\"Picnic-style eating area at SoMa StrEat Food Park. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48957\">\u003c/a>\u003cbr>\n\u003cem>Picnic-table environment at SoMa StrEat Food Park.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-eating-waffle1000a.jpg\" alt=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" title=\"Leslie Sbrocco trying some Golden Waffles at SoMa StrEat Food Park KQED event\" width=\"560\" class=\"alignnone size-full wp-image-48926\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco trying some \u003ca href=\"http://www.goldenwaffle.net/#!home/mainPage\">Golden Waffles\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, of course, the presence of the blonde, wide-smiling Sbrocco--in 4-inch-high silver wedge sandals and a deep V-neck blue dress, trailing a mike and a camera crew--added some glamour to the next-to-the-freeway event. Making the rounds of the park's handful of trucks, Sbrocco did brief on-camera interviews with each truck's owners, enthusiastically sampling everything from Belgian waffles to Argentinian empanadas. In between bites, Sbrocco paused to chat with fans of the show, posing for snapshots and swapping restaurant tips. \u003c/p>\n\u003cp>As usual with food trucks, the focus was meat: in a bun, in a crust, piled high, squirted with sauces mayo-y, herby, smoky or sweet. For sheer size, there were the sloppy, Godzilla-sized sandwiches of \u003ca href=\"http://www.adamsgrubtruck.com\">Adam's Grub Truck\u003c/a>, colossally stacked combos of panko-fried or garlicky grilled chicken cutlets, pulled pork, cheese, bacon, fried eggs, and chunky Napa cabbage slaw on squashy, sweet brioche buns. And for sheer deliciousness, there were the can't-miss Hawaiian sliders served under a roll-down thatched palapa awning by \u003ca href=\"http://www.slidershacksf.com/\">Slider Shack\u003c/a>, fluffy little buns filled to bursting with succulent strands of slow-cooked BBQ pork or carnitas-like chunks of kalua pork, dolloped with a mouth-tingling cilantro sauce fiery with fresh hot peppers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/adam-bomb-ultimate500.jpg\" alt=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" title=\"Mars Pasache and the Adam Bomb from Adam's Grub Truck\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-48919\">\u003c/a>\u003cbr>\n\u003cem>Mars Pasache and the Adam Bomb from Adam's Grub Truck\u003c/em>\u003c/p>\n\u003cp>Slider Shack owner John Cade, a native San Franciscan whose truck has been serving for just 6 months, got into the biz after 14 years in finance and at least a decade of dedicated backyard barbecuing for family and friends. His Hawaiian mother took the family back the islands frequently, and he grew up on Hawaiian staples like kalua pork. But right now, it's the green sauce he's most excited about. In a month or so, Slider Shack will have it bottled for sale on the truck, with grocery stores to follow. The inspiration? The green sauce at \u003ca href=\"http://www.sophiescuban.com/\">Sophie's Cuban\u003c/a> restaurant near the American Stock Exchange in New York City, where Cade spent time during his finance career. He and a buddy would lunch there every day, emptying the tabletop bottle of green sauce (which, thanks to Peruvian owners, was a jalapeno-based variation of Peruvian aji sauce) on every visit. Determined to reverse-engineer the sauce, Cade ended up with his own creation, one that was herby, tangy, and spicy, a perfect foil to the unctuous pork. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/pork-2ways-1000.jpg\" alt=\"Slider Shack Pork Sliders. Photo: Wendy Goodfriend\" title=\"Slider Shack Pork Sliders.Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48932\">\u003c/a>\u003cbr>\n\u003cem>Slider Shack Hawaiian Pork Sliders.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/slidershack1000a.jpg\" alt=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco tasting the sliders. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48974\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco, Slider Shack owner John Cade and KQED camera engineer Blake McHugh\u003c/em>\u003c/p>\n\u003cp>As for the South Seas theme of the truck, it's Cade's hope that his customers can relax and enjoy a little Pacific-island getaway over their kalua pork or panko chicken rather than just the usual deli grab-and-go before returning to cubicle-land. (There's even a Cast Away-style Wilson volleyball tied to the surfboard-mounted menu in front of the truck.) \u003c/p>\n\u003cp>Meanwhile, over at \u003ca href=\"http://www.facebook.com/LetsEatGrillStop\">Let's Eat Grill Stop\u003c/a>, the showstopper is the South-by-Southwest buttermilk-fried chicken, zingy with Southwestern spices and a lime-cilantro-Sriracha butter, alongside an arugula salad (one of the few green vegetables to be seen on these meat-dominated menus). Owner Carlos Williams, based in Mill Valley, was also touting his wild salmon plate, served over a bed of similar greens with avocado and red onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-salmon1000.jpg\" alt=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48930\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco and Owner Carlos Williams at Lets Eat Grill Stop.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/fried-chix1000.jpg\" alt=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Fried Chicken. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48923\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Fried Chicken.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/salmon1000.jpg\" alt=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" title=\"Lets Eat Grill Stop Salmon. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48934\">\u003c/a>\u003cbr>\n\u003cem>Let's Eat Grill Stop Salmon.\u003c/em> \u003c/p>\n\u003cp>To wash it down? From the new StrEat Brew truck, PBR, Stella, Sierra, Blue Moon, Bud, a couple of not-so-great wines but four tasty sangrias, including white with watermelon and strawberries, and red with orange and ginger. (And hey, they're \u003ca href=\"http://sfbay.craigslist.org/sfc/fbh/3221493580.html\">hiring\u003c/a>!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/alcoholic-bev1000.jpg\" alt=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" title=\"Sangria, beer and wine were available. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48958\">\u003c/a>\u003cbr>\n\u003cem>Sangria, beer and wine were available.\u003c/em>\u003c/p>\n\u003cp>Still hungry? Not to be missed were the hot, buttery-crusted empanadas from \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>'s groovy, cream-colored Citroen van. This time, having tried the beef version at last month's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a>, we went for the pollo (delish, with bits of hard-boiled egg and olives) and verde (chard and spinach with onions and five cheeses) which had a nuanced hint of nutmeg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/veg-empanada1000a.jpg\" alt=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" title=\"Verde - Vegetarian empanada from El Sur. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48940\">\u003c/a>\u003cbr>\n\u003cem>Verde - Vegetarian empanada from El Sur.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" title=\"Leslie Sbrocco with El Sur owner Marianne Despres. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48928\">\u003c/a>\u003cbr>\n\u003cem>Leslie Sbrocco with El Sur owner Marianne Despres.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/streateats-kqed-signage1000.jpg\" alt=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" title=\"SoMa StrEat Food Park and KQED signage. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-48937\">\u003c/a>\u003cbr>\n\u003cem>SoMa StrEat Food Park and KQED signage\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Phnom Penh House, Pho Vi Hoa, Grand Café + Free Event",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-48803\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 6 (706) airs Thursday September 13 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7117\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7133\">Phnom Penh House\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7139\">Pho Vi Hoa\u003c/a> (Los Altos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7147\">Grand Café\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- How Does Wine Age?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/QcbYx9sa4Zk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>FREE EVENT: Friday Sept. 14, 5pm-10pm\u003c/strong>\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">\u003cstrong>KQED's Check, Please! Bay Area Free event at SoMa StrEAT Food Park.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>KQED’s Check, Please! Bay Area celebrates seven new shows with a fun food truck event led by host Leslie Sbrocco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join KQED at this FREE party, starting at 5pm Friday 9/14 at SoMa StrEAT Food Park in San Francisco for food, laughs and a chance to be on-camera. Delicious food available for purchase from ten great food trucks. Donate $15 to support KQED and get two glasses of wine!\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">RSVP and Get Tickets\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-48803\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 6 (706) airs Thursday September 13 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7117\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7133\">Phnom Penh House\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7139\">Pho Vi Hoa\u003c/a> (Los Altos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7147\">Grand Café\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- How Does Wine Age?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Spicy Margarita with Jalapeño and Cilantro",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1306.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48288\">\u003c/a>\u003cbr>\n[aside postID='bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\n\u003cp>http://www.youtube.com/embed/mdpOA8xEwVc\u003c/p>\n\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Garden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, plus keeps it feeling fresh and crisp so you can drink many more than you should! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nGarden inspired cocktails are simply one of my favorite things. And this margarita is no exception. It's not only spicy (thank you, jalapeños!) but the cilantro adds all these lovely citrus notes to it, while keeping it feeling fresh and crisp so you drink many more them than you should. Not that I know what that is like or anything!\u003c/p>\n\u003cp>I made this drink up at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/06/medlock-ames-century-old-biker-bar-turns-eco-friendly-tasting-room/\">Medlock Ames tasting room\u003c/a> while touring California's sustainable farms and wineries. If you haven't been, I suggest you check them out. Along with these wonderful cocktails, they also make some pretty great wine. Or you can just keep making their signature drinks at home, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash\u003c/a>. But only if you invite me over!\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mdpOA8xEwVc'\n title='//www.youtube.com/embed/mdpOA8xEwVc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cul>\n\u003cli>4-5 pepper slices, serrano and jalapeño\u003c/li>\n\u003cli>Small handful of fresh cilantro\u003c/li>\n\u003cli>1/2 ounce of fresh squeezed lime juice\u003c/li>\n\u003cli>Dash of agave nectar\u003c/li>\n\u003cli>2 ounces of tequila\u003c/li>\n\u003cli>Soda water\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003cli>Salt for the glass\u003c/li>\n\u003cli>Jalapeño slices for garnish\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the pepper slices, cilantro, lime juice, agave and tequila to a pint glass. \u003c/p>\n\u003cp>Personally, I like the kick so I use about 7 pepper slices in my drink. If you do have an aversion to heat, just use one slice. That way you can still appreciate what a culinary masterpiece this drink is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1266.jpg\" alt=\"Jalapeño Peppers\" width=\"500\" class=\"alignnone size-full wp-image-48285\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1272.jpg\" alt=\"Cilantro\" title=\"Cilantro\" width=\"500\" class=\"alignnone size-full wp-image-48286\">\u003c/a>\u003c/p>\n\u003cp>2. Add ice and shake the mixture thoroughly. \u003c/p>\n\u003cp>3. Serve in a salted high ball glass and top with soda water. \u003c/p>\n\u003cp>4. Garnish with a pepper slice and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_1276.jpg\" alt=\"Jalapeño and Cilantro Margarita\" title=\"Jalapeño and Cilantro Margarita\" width=\"500\" class=\"alignnone size-full wp-image-48287\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48492\">\u003c/a>\u003c/p>\n\u003cp>So first thing's first. Before even reading this recipe, please make sure you have a fire extinguisher on hand. Or at the very least, a lot of baking soda (it can put out a grease fire). You know, we get pretty paranoid about fires here in San Francisco! \u003c/p>\n\u003cp>Now, for some time, I've been wanting to light my food on fire. I mean, I'm not a pyro or anything but you always see 'em do it on TV! And I admit, I been a bit scared to try it myself. It looks so cool but \u003cem>soooo\u003c/em> scary! And guess what, it's not. It's rather easy.\u003c/p>\n\u003cp>Of course, I didn't want to light the usual fair on fire, like a crepe or a banana. I wanted something fun and unique. I love the idea of a warm salad so why not a salad with fire? A Caprese seemed liked the best choice. Typically served cold, this would be an interesting twist one wouldn't expect. And because I planned to use bourbon, I wanted to use an ingredient that would best complement the spirit so I chose peaches over tomatoes. I thought peaches would really complement all of those lovely vanilla notes found within the alcohol. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/Qguguc1HCJs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 fresh organic peaches\u003c/li>\n\u003cli>10 1-inch cubes of mozzarella, about 4 ounces\u003c/li>\n\u003cli>2 ounces of bourbon\u003c/li>\n\u003cli>3 fresh organic basil leaves\u003c/li>\n\u003cli>Spring mix\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Pit the peaches and slice them into large slices. This works best with very ripe peaches because they easily fall off the pit. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5243.jpg\" alt=\"Peaches\" title=\"Peaches\" width=\"560\" class=\"alignnone size-full wp-image-48119\">\u003c/a>\u003c/p>\n\u003cp>2. Cut the mozzarella into 1-inch pieces. In the video my chunks are a bit bigger and it doesn't work out as well. You end up with this large glop of cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5249.jpg\" alt=\"Fresh Mozzarella\" title=\"Fresh Mozzarella\" width=\"560\" class=\"alignnone size-full wp-image-48120\">\u003c/a>\u003c/p>\n\u003cp>3. Add the peaches, mozzarella and some olive oil to a deep sauce pan and warm over a high heat. The warmed ingredients are necessary for the alcohol to ignite. If the pan and ingredients are cold, no fire for you. \u003c/p>\n\u003cp>4. As soon as things start to sizzle, turn off the flame. \u003c/p>\n\u003cp>5. Add the bourbon and let it sit for about 10 seconds. Because the boiling point of alcohol is lower than say water, this should be enough to release the fumes. The fumes are what you are going to be lighting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flame.png\" alt=\"Peaches and Mozzarella Flambe\" title=\"Peaches and Mozzarella Flambe\" width=\"560\" class=\"alignnone size-full wp-image-48125\">\u003c/a>\u003c/p>\n\u003cp>6. Now carefully light it on fire with a long match or a fireplace lighter. I suggest you be prepared for this step, unlike me, or you end up with a small match in your mozzarella. \u003c/p>\n\u003cp>7. Let the bourbon burn off and then toss the peaches and mozzarella with the spring mix. \u003c/p>\n\u003cp>8. Tear up the basil leaves and top the salad with them. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flaming-caprese1.jpg\" alt=\"Flaming Caprese Salad\" title=\"Flaming Caprese Salad\" width=\"560\" class=\"alignnone size-full wp-image-48495\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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