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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"content": "\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> 100th episode kicks off Season 8 on Thursday April 11 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=8039\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Bqkq7hYRdzg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"excerpt": "A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"title": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
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"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Study Links Alcohol to Cancer Deaths",
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"content": "\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's on the menu for Valentine's Day? This year, it's all about the salt, sugar, bacon and beer. And chocolate, of course, in every way from molten to heart-shaped. From sexy lollipops to wine for a cause, feed your sweetie(s) or your own fine self with a pick from our list of delectable local treats.\u003c/p>\n\u003cfigure id=\"attachment_56619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/RecchiutiheartsinmotionTomSeawell1000.jpg\" alt=\"Recchiuti Hearts in Motion. Photo: Tom Seawell \" width=\"1000\" height=\"667\" class=\"size-full wp-image-56619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recchiuti Hearts in Motion. Photo by Tom Seawell.\u003c/figcaption>\u003c/figure>\n\u003cp>Work in the City? Skip the lines at \u003ca href=\"http://www.sees.com\">See's\u003c/a> and nip down to the Ferry Building instead to take your pick of \u003ca href=\"http://www.recchiuti.com\">Recchiuti Confections\u003c/a>' dark and luscious Valentine's Day boxes, made in Dogpatch by owner Michael Recchiuti. Our favorite? \u003ca href=\"http://www.recchiuti.com/264.html\">Hearts in Motion\u003c/a>, a 9-piece box of Recchiuti's signature burnt-caramel truffles, decorated with squiggly hearts on wheels. Perfect for your favorite \u003ca href=\"http://www.sfbike.org\">Bike Coalition\u003c/a> activist! There's also the \u003ca href=\"http://www.recchiuti.com/247.html\">XO Box\u003c/a> of raspberry-Framboise and heart-shaped dark chocolate truffles in a deep crimson box. Or there's always a blindfold and the \u003ca href=\"http://www.recchiuti.com/132.html\">Sauce Duo\u003c/a>, a jar each of the divine \u003cstrong>Extra-Bitter Chocolate Sauce\u003c/strong> and \u003cstrong>Burnt Caramel Sauce.\u003c/strong> Who needs dinner? \u003c/p>\n\u003cp>But if you do, Recchiuti's new \u003ca href=\"http://chocolatelabsf.com/\">Chocolate Lab\u003c/a> is offering a full \u003ca href=\"http://chocolatelabsf.com/menu/\">prix-fixe dinner menu\u003c/a> for Valentine's Day, with champagne sorbet, shellfish ceviche, rack of lamb, with a lavish chocolate dessert to finish.\u003c/p>\n\u003cfigure id=\"attachment_56620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Aphrodites_Delight_Socola1000.jpg\" alt=\"Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-56620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aphrodite's Delight Valentine's Truffles from Socola Chocolatier. Photo courtesy of Socola.\u003c/figcaption>\u003c/figure>\n\u003cp>There's more burnt caramel and raspberry awaiting your pleasure at \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a>, where the \u003ca href=\"http://www.socolachocolates.com/products/aphrodites-delight-valentines-chocolate-truffles\">Aphrodite's Delight\u003c/a> selection comes in 4-, 12-, and 24-piece boxes, enough to satisfy even the polyamorous among us. This year's box includes \u003cstrong> Hot Lava,\u003c/strong> a raspberry \u003cem>pate de fruit\u003c/em> layered with champagne ganache and enrobed in dark chocolate stamped with the word \"love\" in many languages, paired with \u003cstrong>Burnt Baby Burnt,\u003c/strong> a dark chocolate truffle filled with burnt caramel chocolate ganache and topped with ruby grains of Hawaiian red sea salt. Both pieces are made with local E. Guittard dark chocolate and Straus Creamery organic butter and cream. \u003c/p>\n\u003cp>In the mood to break out the bubbly? Forget the champagne: this year, it's all about the beer (and the chocolate). On Feb 14, from 3pm-8pm, as part of \u003ca href=\"http://www.sfbeerweek.org\">SF Beer Week\u003c/a>, the brand-new Hunters Point brewpub for \u003ca href=\"http://goodbeer.com/wordpress/\">Speakeasy Ales & Lagers\u003c/a> will be tapping four of its limited-release beers, complemented by specially chosen Socola chocolates. Both Rosamunde Sausage Grill in the Mission and Steep Brew in Potrero Hill will also be offering beer and chocolate pairings, while Blackbird on Market Street will be pouring a beer-based cocktail to pair with three different made-in-Dogpatch \u003ca href=\"http://www.barbarybrix.com/\">Barbary Brix\u003c/a> caramels, including everyone's favorites, the \u003cstrong>Salty Dog\u003c/strong> (Balinese sea salt) and the \u003cstrong>Morning Glory\u003c/strong> (maple and bacon). Check out the listings at \u003ca href=\"http://www.sfbeerweek.org/schedule/#region=all&day=feb-14&type=all\">SF Beer Week\u003c/a> for details. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of salted caramels, San Francisco's \u003ca href=\"http://www.pocodolce.com\">Poco Dolce\u003c/a>, known for its sleek, stylish, salt-topped chocolate tiles, is expanding its brand this year with a luxurious \u003ca href=\"http://www.pocodolce.com/valentines-day/valentines-basket-2013.html\">Valentine's Day chocolate basket\u003c/a> filled with handmade marshmallows, rich bittersweet drinking chocolate, and a box each of sea salt caramels and ganache-filled chocolate hearts.\u003c/p>\n\u003cfigure id=\"attachment_56622\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lovetogivephoto-final.jpg\" alt=' \"Love to Give\" from Stark Wine and Sonoma Chocolatier. Photo courtesy of Stark Wine.' width=\"400\" class=\"size-full wp-image-56622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Love to Give\" from Stark Wine and Sonoma Chocolatier.\u003cbr>Photo courtesy of Stark Wine.\u003c/figcaption>\u003c/figure>\n\u003cp>Up in Healdsburg, musician-turned-winemaker Christian Stark and his wife and business partner Jen are doing good while making good wine. Their boutique winery, \u003ca href=\"http://www.starkwine.com\">Stark Wine\u003c/a>, is partnering with \u003ca href=\"http://www.sonomachocolatiers.com/\">Sonoma Chocolatiers\u003c/a> to create this year's special \u003ca href=\"https://starkwine.com/store/item/love-to-give\">Love to Give\u003c/a> gift pack, featuring a bottle of Stark Wild red wine (an \"untamed\" 2011 blend of Zinfandel, Grenache, and Petit Syrah) and four different salty, nutty chocolate and caramel indulgences: cinnamon-dusted chocolate-covered organic almonds, salted caramels, smoked sea-salt bites, and a dark chocolate Sonoma Bar, studded with nuts and raisins, in the shape of a bunch of grapes. Available only on their website, the box's $49 price includes shipping within California. 10% of the profits on this (and all other Stark wines) goes directly to \u003ca href=\"http://www.wateraidamerica.org/\">WaterAid\u003c/a>, a non-profit organization that supports and funds clean water and sanitation projects in developing countries. \u003c/p>\n\u003cfigure id=\"attachment_56623\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cowgirl-final.jpg\" alt=\" Cowgirl Creamery’s Valentine Collection. Photo courtesy of Cowgirl Creamery\" width=\"350\" class=\"size-full wp-image-56623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery’s Valentine Collection.\u003cbr>Photo by Michael Woolsey.\u003c/figcaption>\u003c/figure>\n\u003cp>If your honey's taste is more salty than sweet, try Marin's Cowgirl Creamery's \u003ca href=\"http://www.cowgirlcreamery.com/products/the-valentine-collection\">Valentine Collection\u003c/a>, featuring their limited-edition Heart's Desire cheese, Blue Chair Fruit marmalade, Rustic Bakery chocolate cocoa-nib shortbread (with a hint of sea salt), and cheese knives and a bamboo cheese board, all perfect for promising many Pacific Coast picnics to come. It's almost sold out for this year, so grab it while you can! Cowgirl fans might recognize the buttery-rich deliciousness of this cheese. Named after West Marin's \u003ca href=\"http://www.nps.gov/pore/planyourvisit/beaches.htm\">Heart's Desire Beach\u003c/a> overlooking tranquil Tomales Bay, it's a heart-shaped version of the creamery's much-loved triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/our-cheeses/mt-tam\">Mt. Tam\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_56616\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bacon-Crack960.jpg\" alt=\"Bacon Crack from Nosh This. Photo: Pinckney Templeton\" width=\"600\" class=\"size-full wp-image-56616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Crack from Nosh This. Photo by Pinckney Templeton.\u003c/figcaption>\u003c/figure>\n\u003cp>And while it's smart to fill the fridge with plenty of fresh-squeezed juice and bacon for the morning after, be sure you'll make it to breakfast by picking up some \u003ca href=\"http://noshthis.com/nosh-shop/\">Bacon Salted Caramels, Bacon Crack, and Bourbon Bacon Rocky Road\u003c/a> by everyone's favorite local \u003cem>baconiste\u003c/em>, Kai Kronfield of \u003ca href=\"http://twitter.com/noshthis\">Nosh This\u003c/a>. You can turn those three little piggy treats into four even happier pigs by adding a jar of Kronfield's new \u003cstrong>Bacon Salted Caramel Sauce\u003c/strong>, which Kronfield will be selling from the \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a> workshop at 2325 3rd St, Ste 326, in San Francisco, only on Valentine's Day. And because nothing's better with bacon than beer (and chocolate!) Kronfield also be selling his sweet bacony goodness at SoMa's \u003ca href=\"http://www.citybeerstore.com/beer-store/events\">City Beer Store\u003c/a> at 6pm on Feb 14 during their Midnight Sun Brewing Company's Alaskan beer tasting. \u003c/p>\n\u003cfigure id=\"attachment_56617\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pandora-pops1000.jpg\" alt=\"Pandora Pops. Photo courtesy of Pandora Pops \" width=\"1000\" height=\"750\" class=\"size-full wp-image-56617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pandora Pops. Photo courtesy of Pandora Pops.\u003c/figcaption>\u003c/figure>\n\u003cp>An aphrodisiac in a lollipop? That's the promise of \u003ca href=\"http://www.pandoraspops.com/products.html\">Pandora's Pops\u003c/a>, made with all-natural infusions of va-va-voom herbs and spices. Owner Jena Chambers cooked up her first batches of sexy lollipops on a houseboat in Sausalito. Now, she's got a full \"Boudoir Collection\" of sweet, heart-shaped licks. The pops come in flavors like rose and cardamom, cinnamon spice, ginger and cocoa, jasmine and cardamom, and, yes, even Fifty Shades of Earl Grey, with bergamot and black tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still need a little more inspiration? Meesha Halm offers an \u003ca href=\"http://blog.zagat.com/2013/02/the-ultimate-valentines-day-dining.html?zagatbuzzid=feb12week1&utm_source=blog&utm_medium=email&utm_campaign=blog20130206\">ultimate Valentine's Day dining guide\u003c/a> to Bay Area restaurants, while on Tablehopper, Marcia Gagliardi tracks down some fun \u003ca href=\"http://www.tablehopper.com/socialite/lovey-events-and-sweet-treats-for-valentines-day/\">pop-ups\u003c/a> and more for the day. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bartavelle Coffee and Wine Bar",
"title": "Bartavelle Coffee and Wine Bar",
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"content": "\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"description": "Long live Bartavelle Coffee and Wine Bar! Owner Suzanne Drexhage talks with Stephanie Rosenbaum about the joys and challenges of opening her new Berkeley cafe on the site of the old Cafe Fanny. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55125\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\">\u003cimg class=\"size-full wp-image-55125\" alt=\"Bartavelle Coffee and Wine Bar door. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-door1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar door. All Photos: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55129\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55152\" alt=\"Bartavelle interior and menu. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior600-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55127\" alt=\"Bartavelle interior- mother and son team - Suzanne Drexhage and Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Let's just get this out of the way: There are no poached eggs on the menu anymore, not at the skinny little cafe on San Pablo and Hopkins, wedged between \u003ca href=\"http://www.acmebread.com/\">Acme Bread\u003c/a> and \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Wine Merchant\u003c/a>. You won't find granola there, or buckwheat crepes. No beignets. No baked-goat cheese salad. The coffee doesn't come in a bowl. Cafe Fanny, the tenant for 28 well-loved years, had a great run, and now \u003ca href=\"http://www.berkeleyside.com/2012/03/09/its-the-end-of-a-generation-fanny-has-grown-up/\">it's gone\u003c/a>.\u003c/p>\n\u003cp>What has sprung up in its place is \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>, a new venture for chef-owner Suzanne Drexhage. For Fanny fans, the first impression is reassuring: walls creamy-white, a zinc-clad bar, the comforting smell of fresh coffee and toast, tables and chairs catching the morning sun outside.\u003c/p>\n\u003cfigure id=\"attachment_55130\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\">\u003cimg class=\"size-full wp-image-55130\" alt=\"Bartavelle owner Suzanne Drexhage. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne-drexhage1000a.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle owner Suzanne Drexhage.\u003c/figcaption>\u003c/figure>\n\u003cp>Settle in to sip a \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a> cortado made by Drexhage's friendly, Blue Bottle-trained barista son, Sam Sobolewski, however, and you'll start noticing the spiffed-up details: subway-style tiles on the wall behind the kitchen prep area, copper-framed mirrors, shelves displaying neat arrangements of Sightglass coffee bags, \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Tea\u003c/a> tins, Mediterranean-inspired cookbooks and sunny jars of preserved lemons. It's all light and bright, warm and welcoming.\u003c/p>\n\u003cfigure id=\"attachment_55122\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\">\u003cimg class=\"size-full wp-image-55122\" alt=\"Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle Coffee and Wine Bar - Coffee Director and Barista Sam Sobolewski.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55141\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55140\" alt=\"Bartavelle - Sam Sobolewski, coffee barista at work. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000b-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55139\" alt=\"Bartavelle coffee. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-coffee1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Of course, when Drexhage first opened the doors, on October 23 of last year, some regulars seemed surprised to discover that she planned to run her own business rather than the one \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Jim Masur, and Sharon Jones opened in 1984. Keep a business going long enough, and your customers start to assume it's theirs, a community-based extension of their living rooms.\u003c/p>\n\u003cp>But Drexhage has every intention of becoming that living room again, in her own style. She's already a familiar face to many in the Bay Area, having worked in the dining room at San Francisco's \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> throughout the 1990s, when it was an everyday hangout for the many media businesses in the Northeast Mission. Later, she spent two years as a waiter at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, then became a wine importer for Kermit Lynch. It was a good job, she said--interesting work, a steady paycheck, benefits--but as the years ticked by into her 40s, she feared being caught in a desk job forever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2008, she started putting together a business plan for a cafe/restaurant in Berkeley. Just before she started looking for financing, the economy tanked--and the business plan went into a drawer. She returned to Chez Panisse, this time to do a year-long internship in the kitchen downstairs. She did some catering, some private cheffing, cooked at pop-up dinners and events with \u003ca href=\"http://openrestaurant.org/\">OPENrestaurant\u003c/a>, with \u003ca href=\"http://saminnosrat.com/\">Samin Nostrat\u003c/a> at \u003ca href=\"http://www.ciaosamin.com/p/tartine-afterhours.html\">Tartine AfterHours\u003c/a>, at \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>. She loved being the kitchen, but couldn't see herself working as just another line cook. Then, a colleague told her about the closure of Cafe Fanny, and how the original owners were looking for a new tenant. It seemed almost too good to be true, but she dusted off her plan, scaled it back to the casual, coffee-and-small-bites business she'd originally envisioned, re-did the numbers and hoped.\u003c/p>\n\u003cp>Before long, Alice Waters was calling from France: she loved Drexhage's vision. There was just one thing: She hated the name Drexhage had chosen. Could she think of a new one? Knowing that it's always wise to keep Alice happy when you're running a food business in Berkeley, Drexhage and Waters went back and forth until they agreed on Bartavelle, the French word for rock partridge, a plump, quail-like game bird.\u003c/p>\n\u003cfigure id=\"attachment_55124\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\">\u003cimg class=\"size-full wp-image-55124\" alt=\"Bartavelle business cards. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cards1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle business cards.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55187\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55188\" alt=\"Bartavelle interior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55190\" alt=\"Bartavelle cafe exterior. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-cafe-exterior1000a-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>Without the separate commissary kitchen that Fanny had relied on, Drexhage had to build more storage, refrigeration, and workspace into the narrow open kitchen. Adding in some new Health Department-mandated sinks revealed plumbing issues that required tearing up and replacing the entire floor. \"My husband Stan, my dad, my brother--everyone helped out,\" said Drexhage. \"I have some amazing artisan friends who did some amazing, wonderful things, a lot for trade.\" Eric Stark put up new counters, inside and outside, along with a tall cabinet at the back of the restaurant that discretely hides both dry storage and a refrigerator, while Paco Prieto and Pacassa Studios added zinc and copper cladding for both the counters and the outdoor tabletops.\u003c/p>\n\u003cfigure id=\"attachment_55137\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\">\u003cimg class=\"size-full wp-image-55137\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter600b.jpg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two months, the brief opening menu of coffee, wine, and crostini has expanded into a appetite-whetting, seasonally-inspired list of sandwiches, small bites, and sweet and savory-topped toasts. Beautiful wooden boards, hand-carved by Prieto, are loaded with assortments of fresh and house-made pickled vegetables, cheeses, cured meats or smoked fish, with Acme bread on the side. In the morning, there's a whole-grain (and gluten-free) porridge of brown and red rice, red quinoa, amaranth and flax seed, served sweet, with butter, milk, brown sugar or maple syrup, or salty, dribbled with ghee and sea salt or sesame oil and \u003ca href=\"http://en.wikipedia.org/wiki/Gomashio\">gomaiso\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55136\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\">\u003cimg class=\"size-full wp-image-55136\" alt=\"Bartavelle smoked trout platter. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-platter1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle smoked trout platter.\u003c/figcaption>\u003c/figure>\n\u003cp>Almost every purchasing dollar gets spent locally: at \u003ca href=\"http://www.montereyfish.com/\">Monterey Fish\u003c/a> nearby, for local ling cod she salts and dries for brandade; at Sightglass Coffee Roasters and Red Blossom Tea, both based in San Francisco; at Marin's organic \u003ca href=\"http://strausfamilycreamery.com/\">Straus Creamery\u003c/a> for butter; at \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, Full Belly, Capay, and Happy Boy Farms for organic vegetables. Gorgeous eggs, with their marigold-yellow yolks bathed in olive oil, sea salt and marash pepper, or enriched with aioli and anchovy, come from a friend out in Clayton, who raises chickens on a biodynamic farm and Waldorf school called \u003ca href=\"http://www.beelovedfarm.com\">Beeloved Farm\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_55135\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\">\u003cimg class=\"size-full wp-image-55135\" alt=\"Bartavelle - Sheeps milk ricotta kale sandwich. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sandwich1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle - Sheep's milk ricotta and kale sandwich.\u003c/figcaption>\u003c/figure>\n\u003cp>Next door, Acme bakes an irresistibly chewy-crunchy Roman-style pizza bianca--a cross between ciabatta and pizza crust--only for Bartavelle, where it's used for sandwiches like this one spread with Bellwether sheep's milk ricotta from Marin, sauteed kale and fresh arugula, seasoned with preserved lemons and shallot vinaigrette.\u003c/p>\n\u003cp>The coffee program is run by her son, Sam Sobolewski, who started his coffee career at 15 as Blue Bottle's third employee, stamping bags and making drip coffees at the farmers' market. After several years with Blue Bottle, he went to New York to work for Joe: the Art of Coffee, returning last year to help out on the beverage side of Bartavelle.\u003c/p>\n\u003cp>Why Sightglass? Most importantly, it's taste: Sobolewski loves their coffee. Local 123, the nearest coffee shop, serves Four Barrel; Bartavelle is Sightglass's first account in Berkeley. There's no one coffee roaster that makes the \"best\" coffee, says Sobolewski, just like there's no one winemaker making the \"best\" red wine. It's all a matter of taste and style, and one that so far, even slow-to-change Berkeley is embracing at Bartavelle.\u003c/p>\n\u003cfigure id=\"attachment_55154\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\">\u003cimg class=\"size-full wp-image-55154\" alt=\"Bartavelle espresso machine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-interior-coffeemachine1000.jpg\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bartavelle espresso machine.\u003c/figcaption>\u003c/figure>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55176\" alt=\"Bartavelle wine. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-wine-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55134\" alt=\"Sightglass coffee at Bartavelle. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-sightglass-coffee1000-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-55133\" alt=\"Bartavelle owner Suzanne Drexhage with son and coffee director Sam Sobolewski in background. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bartavelle-suzanne600c-150x150.jpg\" width=\"150\" height=\"150\">\u003c/a>\u003c/div>\n\n\u003cp>On this sunny, suddenly warm afternoon in January, Sobolewski looks up from his espresso machine to the wine bottles ranged in front of him as the golden-hour light sluices through the tall front windows, glowing through the pale salmon of the Abbatucci Gris Imperial. A day like this, it's almost rosé weather, I say. Absolutely, he agrees.\u003c/p>\n\u003cp>\"It's rosé o'clock at Bartavelle!\"\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee and Wine Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Z3xtG\">Map\u003c/a>\u003cbr>\n1603 San Pablo Ave\u003cbr>\nBerkeley, CA 94702\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 524-2473\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sat 7am-6pm, Sun 8am-4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
"title": "Q&A with Shelley Lindgren: Wine Director, Restaurateur & Author",
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"content": "\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\">\u003cimg class=\"alignnone size-full wp-image-54528\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Shelley Lindgren, who is a Bay Area success story: owner of the vastly popular A16 and SPQR restaurants, sommelier, wine director and cookbook author. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54527\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\">\u003cimg class=\"size-full wp-image-54527\" title=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/A16.ShelleyLindgrenCREDIT-Frankie-Frankeny.jpg\" alt=\"Shelley Lindgren. Photo credit: Frankie Frankeny\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Lindgren. Photo credit: Frankie Frankeny\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/shelleylindgren\">Shelley Lindgren\u003c/a> is a Bay Area success story: owner of the vastly popular \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a> restaurants, sommelier, wine director and cookbook author. A second A16 will open in Rockridge this year and Lindgren and owner Victoria Libin had this to share about the upcoming new outpost:\u003c/p>\n\u003cblockquote>\u003cp>\"We are very excited to announce the opening of A16 Rockridge, slated for early 2013 in the former Hudson restaurant space at 5356 College Avenue. We’d also like to officially welcome Rocky Maselli as the new A16 Rockridge Executive Chef... we are looking forward to seeing Rocky’s own interpretations of this cuisine, focusing on his family roots in Puglia, a coastal region of Italy. Guests can expect to see a menu with an emphasis on seafood as well as some southern Italian favorites including burrata, meatballs, and pizza. Shelley Lindgren’s role will include the creation of a Southern Italian-inspired wine program as well as collaboration on the launch of a cocktail program. The new cocktail menu will feature carefully crafted Italian aperitivos, amaros, and digestivos specially brought from Italy, including Rucolino -- a wild arugula amaro from Campania’s Island Ischia. The new space will feature an open kitchen with counter seating, bar seating as well as a private dining area. A16 Rockridge will work with San Francisco’s \u003ca href=\"http://ccs-architecture.com/eat/\">Cass Calder Smith\u003c/a> of CCS Architecture to bring the vision for the location to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lindgren grew up in the North Bay and champions interesting and lesser known “soulful” Southern Italian wines. She has worked as a wine educator and restaurant consultant and is married to Greg Lindgren, who is the co-owner of Rye, Rosewood, 15 Romolo, and \u003ca href=\"http://www.ryeontheroad.com/\">Rye On the Road\u003c/a> cocktail catering service in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">\u003cimg class=\"alignleft size-medium wp-image-54530\" title=\"SPQR book cover\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/SPQR-1000-262x300.jpg\" alt=\"SPQR book cover\" width=\"262\" height=\"300\">\u003c/a>Lindgren’s list of accomplishments is deep: a 2009 Gourmet magazine Educator Sommelier Award and the \u003ca href=\"http://chefmagazineblog.blogspot.com/2009/11/wcr-women-in-inspire-awards-winners.html\">Golden Goblet by Women Chefs & Restaurateurs\u003c/a> in the same year. She was voted the Best Wine Director by San Francisco Magazine, Best New Sommelier from Wine & Spirits, and made the cut for the Top Ten Sommeliers by Bloomberg Markets. Her first cookbook, \u003ca href=\"http://modernmealmaker.com/cookbooks/\">A16 Food + Wine\u003c/a> (Ten Speed Press, 2008) earned two IACP Cookbook Awards: Cookbook of the Year and The Julia Child Award. In 2010, Lindgren was awarded StarChefs.com's San Francisco Bay Area Rising Star Restaurateur award. Bay Area Bites asked Lindgren about her her working life, accomplishments, latest \u003ca href=\"http://www.amazon.com/SPQR-Modern-Italian-Food-Wine/dp/1607740524\">SPQR: Modern Italian Food and Wine\u003c/a> cookbook, and got the dish on her favorite wines and places to eat.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the SPQR book project come about?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> After collaborating on the A16 Food & Wine book together, Kate Leahy and I had been in touch with Ten Speed Press about tackling a companion project for SPQR. We landed on the conceit of Roman roads as a structural foundation and selected the main arteries of these ancient routes through central and northern Italy and organized the dishes and wines around them. In Italy, wine and food fits hand to glove and Chef Matthew Accarrino brought incredible knowledge on Italy, cooking, family heritage and a willingness to jump into research trips from the start. Soon we had a terrific way to tell the wonderful stories behind the food and wine of these regions. We just all wanted to do our best to not only translate our experience but also do justice to their greatness.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any good stories from the book tour?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> When Matthew and I have been together at book signings, often he’ll tell a story about a winery or winemaker we visited or I’ll remind him about a time we ate a particular dish or visited an artisan maker for prosciutto, cheese, vinegar, etc. Even though we had our own role in the book, they work complementary, very much how SPQR functions. It’s exciting to find wines that pair with his food and, between the book project and visiting winemakers, our entire team at SPQR has a plethora of stories and recommendations every night. We all have fun geeking out. And actually, just being there and spending so much time with the artisans was a remarkable experience for all of us. When you think about the traditions and the spirit of the people, not to mention the spectacular settings, the whole thing was magical. And the graciousness of our hosts all over the country, letting us into their homes and businesses to see their everyday lives and how they value and use these cherished traditions -- well, I’ll remember it forever. It also inspires me to come back and continue to raise our standards of hospitality.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are some of your favorite wines from the book?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I love to champion the lesser-known grapes because Italy is ripe with more than one can imagine. I love to hear things like a classic pairing for a particular Lambrusco is pumpkin, or to see wineries aging white wines for decades that still taste fresh. The focus on quality over quantity of Italian winemaking has elevated Italian wine so much in recent years and there is amazing pride in maintaining local tradition, which I admire. Italians don't need much to live a very rich lifestyle. Drinking wine and having complementary meals is really a backbone of Italian living.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you most passionate about for wine and food these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> These days a lot of natural wines are increasingly blowing my mind. There’s Cantine Giardino, 'Paski,' Coda di Volpe that goes with a range of sweet and salty salads like chicory lettuce, roasted pear butter, almond, goat cheddar and pink pepper vinaigrette, or puntarelle lettuce, marinated anchovy, radish, egg and fried pork skin. It’s also great with many of Matthew's pastas. One of the more classic pairings is an orange wine like the Rusticum with Matthew's signature smoked fettuccine, sea urchin, smoked bacon, and soft quail egg. Grapes like pelaverga, tezzelenghe, gewürztraminer, cesanese, and pigato are usually the kind of wines we'll pair with dishes by the glass at SPQR. It's a whole lot of fun.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your culinary and restaurant mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Having spent the last 25 years in the Bay Area working in restaurants, I feel lucky to be inspired by so many people. Hubert Keller and the late Maurice Rouas took me under their wings at Fleur De Lys for most of the nineties. During that time, I honed my sommelier skills and realized I would be a restaurant professional as a career (I was about 25 when this decision was cemented). Then, Debbie Zachareas let me be a sommelier at Bacar and I learned a lot about managing as well, which proved invaluable as I kept studying wine, especially with my love of Italian wine. I was a real blank slate when starting to taste the wines of southern Italy and, fortunately, our timing with the opening A16 in 2004 was perfect when more and more gems from the \u003ca href=\"http://en.wikipedia.org/wiki/Southern_Italy\">Mezzogiorno\u003c/a> were becoming available and in better quality. The south of Italy is paradise. Well actually, Italy is paradise.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are the best things about being a sommelier and restaurateur?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> First of all, I love service. I love making people happy. But beyond that, I always envisioned a place where wine and food were in ideal balance with each other. Coming from fine dining, I really wanted to have elements of fine dining like the correct wine glass, the optimal temperature of wine, and friendly service that was professional yet fun, and I think we’ve achieved that. Whenever I walk into A16 or SPQR, I am excited to get to work and love seeing great teamwork and everyone’s true enthusiasm for food and wine. We are so lucky to work in the restaurant business in the Bay Area. There is always a process of evolution and adjustments to be made, which keeps us on our toes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>And the worst?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> Tough question because there’s plenty of ‘grosser than gross’ things to deal with whether it’s the plumbing needing to be fixed, etc... but, that’s part of the package deal. Restaurant work is not for the faint of heart. There is no resting on laurels. Every day we hit the restart button, and you need to work harder than the day before. Every person has their strength and weaknesses. When we first opened, I was definitely wearing too many hats and that was not sustainable. We learn as we grow and keep our chins up, even when there are difficult decisions to make sometimes.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> You grow a really thick skin in the restaurant business and learn how to prioritize and let a lot of things roll off your back. I have learned that if you work hard, love what you do, and keep forging ahead, you’ll succeed. Pretty soon it will be nine years since opening A16's doors. That seems impossible.\u003c/p>\n\u003cp>It's also important to understand that restaurants are a business and that there have to be checks and balances for the control of costs. Having a business partner like Victoria Libin and an amazing management team has been key. We’re able to focus on what we individually do best. One person cannot run a restaurant alone.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any favorite Bay Area food/drink spots and if so what do you like to order when you go there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I recently had a great meal at \u003ca href=\"https://plus.google.com/110532351510508800438/about?gl=us&hl=en\">Kiss\u003c/a> sushi. The junmai sake I had with the sashimi plate was heaven. Recently I had a great Campari drink at \u003ca href=\"http://aq-sf.com/\">AQ\u003c/a>. I always have fun going to the classics, like \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> for chicken and oysters, \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for crab with cellophane noodles, and a good Veltliner from Prager or Jamek. I spend less time in bars now that I'm a mom but, being married to Greg, who is a partner in Rye, Rosewood, and 15 Romolo, I’m in on all the great innovations on that side of the business. I get to sneak into \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/02/interview-with-nopas-jeff-hanak/\">Nopa\u003c/a> or \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>, among others, every once in a while to say hello to friends and unwind with a glass of something.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your wine recommendations for Valentine’s Day?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lindgren:\u003c/strong> I like to think pink with bubbles offering a couple sparkling rose's by the glass. Being still chilly this time of year, decadent, velvety reds like Mourvèdre from producers like Pignol from the Bandol area of Southern France, classic chocolate-covered cherry flavored often found in Sicily's great Nero D'Avola grape such as Feudo Montoni's Vrucara express a wonderful depth of fruit and less astringent tannins from the sun's natural ripeness and withstanding the heat of the Mediterranean summers.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>, \u003ca href=\"https://twitter.com/mattaccarrino\">@mattaccarrino\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com/\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/7pu8n\">Map\u003c/a>\u003cbr>\n2355 Chestnut Street\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-2216\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/A16sf\">A16\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/QBYgy\">Map\u003c/a>\u003cbr>\n1911 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 771-7779\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/spqrfillmore\">@SPQRfillmore\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco?ref=share\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spaghetti with Shrimp and Tomato Passatina\u003c/strong>\u003cbr>\nFrom SPQR by Shelley Lindgren, Matthew Accarrino, and Kate Leahy (Ten Speed Press, October 2012)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\">\u003cimg class=\"alignnone size-full wp-image-54529\" title=\"Spaghetti with Shrimp and Tomato Passatina\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Spaghetti-with-Shrimp-and-Tomato-Passatina700a.jpg\" alt=\"Spaghetti with Shrimp and Tomato Passatina\" width=\"400\">\u003c/a>\u003c/p>\n\u003cp>serves 4 to 6\u003c/p>\n\u003cp>extra virgin olive oil\u003cbr>\n150 grams • 1/2 yellow onion, finely diced\u003cbr>\n12 grams • 3 garlic cloves, minced\u003cbr>\n150 grams • 1 carrot, cut into 1/4-inch pieces\u003cbr>\n454 grams • 1 pound shell-on raw baby shrimp\u003cbr>\nkosher salt and black pepper\u003cbr>\na pinch of dried red pepper flakes\u003cbr>\n115 grams • 1/2 cup white wine\u003cbr>\n240 grams • 11/2 cups canned tomatoes\u003cbr>\n50 grams • 4 breadsticks, like grissini, broken up\u003cbr>\n2 grams • 2 teaspoons chopped parsley\u003cbr>\n340 grams • 12 ounces fresh spaghetti or dried\u003c/p>\n\u003cp>Heat a thin film of olive oil in a large, wide pot over medium heat. Stir in the onion and sweat until softened, 3 minutes. Stir in the garlic and sweat 1 to 2 minutes more until aromatic. Add the carrot and sweat until softened, 3 to 4 minutes.\u003c/p>\n\u003cp>Turn up the heat to medium-high, stir in the shrimp, and season with salt, pepper, and pepper flakes. Pour in the wine and bring to a simmer. Stir in the tomato and return to a simmer. Pour in 1 cup of water, lower the heat, and cook for 8 to 10 minutes or until the shrimp are soft enough to break up with a wooden spoon if pressed. Stir the broken grissini pieces into the pot, remove from the heat, and stir in the parsley.\u003c/p>\n\u003cp>Place a food mill fitted with a coarse plate over a clean pot. In batches, pass the shrimp and broth through the food mill. You will have a coarse paste. (If it’s too dry to go through the food mill, stir in more water). Taste the shrimp paste and season with salt and pepper.\u003c/p>\n\u003cp>Bring a pot of salted water to a boil. Cook the spaghetti for 4 minutes if using fresh, and as directed on the package if using dry. Drain the spaghetti, reserving a cup of pasta water, and return the spaghetti to the pasta pot.\u003c/p>\n\u003cp>Stir spoonfuls of the shrimp paste into the spaghetti until evenly coated, adding a few spoonfuls of water if the pasta looks dry, and simmer for one more minute before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why We Toast: Uncorking A New Year's Tradition",
"title": "Why We Toast: Uncorking A New Year's Tradition",
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"content": "\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \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/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 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=7860\">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 twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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