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It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. 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Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/i4l5Ziw8lHk\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 9 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.monsieurbenjamin.com/\" target=\"_blank\">Monsieur Benjamin\u003c/a> a Parisian-style bistro in San Francisco, \u003ca href=\"http://www.alysonmain.com/\" target=\"_blank\">Aly's on Main\u003c/a>, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and \u003ca href=\"https://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a>, a bayside location with amazing views serving up fresh and local seafood at San Francisco's Ferry Building.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>East Bay Urban Wineries\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/i4l5Ziw8lHk'\n title='//www.youtube.com/embed/i4l5Ziw8lHk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 8 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://kingston11eats.com/\" target=\"_blank\">Kingston 11 Cuisine\u003c/a> in Oakland, a Caribbean oasis serving a a blend of Jamaican and Californian flavors using local and organic ingredients, \u003ca href=\"http://www.31stunion.com/\" target=\"_blank\">31st Union\u003c/a>, a restaurant offering simply-prepared fresh-food in sustainable surroundings in San Mateo, and \u003ca href=\"http://www.camptonplacesf.com/\" target=\"_blank\">The Campton Place Restaurant\u003c/a> in San Francisco which serves a Cal-Indian menu that combines classical French cooking techniques with fresh local ingredients. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the trend of wine on tap\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/hhIAtKk8Mh4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Sip On This: That $10,000 (Or $30) Bottle Of Wine Might Be Fake",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/10/20151013_me_sip_on_this_that_10000_bottlle_of_wine_might_really_be_2-buck_chuck.mp3\u003c/p>\n\u003cp>On an early spring day in 2012, a half dozen FBI officers entered a house in the Los Angeles suburb of Arcadia. It belonged to an Indonesian named \u003ca href=\"http://www.npr.org/sections/thesalt/2013/12/18/255241685/the-man-who-duped-millionaires-into-paying-big-bucks-for-fake-wine\">Rudy Kurniawan\u003c/a>.\u003c/p>\n\u003cp>According to \u003ca href=\"https://www.winefraud.com/about-us/team/maureen-downey/\">Maureen Downey\u003c/a>, founder of winefraud.com, his home was kept to 55 degrees. \"His elderly mother had to have a space heater in her bedroom because it was so damned cold,\" says Downey. \"The entire house was cellar temperature.\u003c/p>\n\u003cp>Inside the FBI found everything to produce counterfeit wine: corks, dozens of empty bottles and 18,000 labels of the world's rarest wines.\u003c/p>\n\u003cp>\"The whole thing was a wine counterfeiting factory,\" says Downey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Take a close look at the glass of wine you're drinking. There's a chance it could be plonk disguised by an upmarket label. Counterfeiting wine is big business among old and rare vintages.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time of his arrest, the then 37-year-old Kurniawan had been living the high life. He had amassed a breathtaking cellar of Bordeauxs and Burgundys, and regularly organized tastings of old and expensive bottles for other collectors. At the same time, the FBI says Kurniawan was concocting his own wines in his kitchen and selling them as precious vintages to unsuspecting collectors.\u003c/p>\n\u003cp>\"Take for example one of the most highly counterfeited wines, which is 1945 Domaine de la Romanee Conti Romanee Conti,\" Downey says. \"That wine, they made two barrels of it, which is exactly 600 bottles.\"\u003c/p>\n\u003cp>Downey says she's finding counterfeit bottles of it all over the world. A genuine bottle would be worth well over $100,000.\u003c/p>\n\u003cp>And yet, says Downey, Kurniawan was able to sell much of it: \"He would make it to order.\"\u003c/p>\n\u003cp>And he fooled plenty of people, selling at least $50 million worth of counterfeit wine.\u003c/p>\n\u003cp>In 2012, he got caught, and was sentenced to 10 years in prison. But counterfeiting still goes on because there are plenty of wine enthusiasts out there willing to part with their money.\u003c/p>\n\u003cp>\"Particularly in the United States there are some fabulous collections which have been painstakingly built up over decades,\" says \u003ca href=\"http://www.michaeleganwine.com/wineexpert.html\">Michael Egan\u003c/a>, who was the head of wines unit at Sotheby's Auction house for more than two decades. He says there are many collectors willing to spend $10,000 to $20,000 a bottle.\u003c/p>\n\u003cp>\"There is a lot of one-upmanship especially in buying rare wines, where there may be just a handful of bottles left or conversely a handful of bottles produced,\" says Egan.\u003c/p>\n\u003cp>That demand has driven up the price, and made conditions ripe for counterfeiters. \"Some of the wineries like Screaming Eagle in Napa Valley, Calif., produce a very small amount of wine and there's a massive demand for that — there's a waiting list,\" says Egan. \"Obviously that would be a temptation for counterfeiters to produce their own versions of it.\"\u003c/p>\n\u003cp>Egan spoke with NPR from his chateau in Bordeaux. He says since retiring from Sothebys in 2006, he's been busy authenticating private and corporate collections. So far, he's found about 2,300 bottles of high-priced, fake wine.\u003c/p>\n\u003cp>But how can you tell if a really old, $10,000 bottle of Bordeaux is real or fake?\u003c/p>\n\u003cp>\"Nobody in the world, nobody, is able to authenticate via taste,\" says Downey of winefraud.com. \"That has been proven over and over again.\"\u003c/p>\n\u003cp>Downey says if people could authenticate by taste alone, wine counterfeiting wouldn't be possible. \"The problem is no one has the palate to know what all of these old wines taste like ... Wine is a living thing and it changes with time.\u003c/p>\n\u003cp>What you can do, Downey says, is look at the bottle, the labels and the corks for inconsistencies. See if the wines were actually produced the year on the label. (It's harder to fake the newer, fine wines because many are outfitted with anti-counterfeit technology into the labels and bottles, she says.)\u003c/p>\n\u003cp>But counterfeiters are also getting more sophisticated. If you had been duped, you'd think you want to call the police, grab the counterfeiter and sue. But \u003ca href=\"http://www.ha.com/c/about.zx?id=40\">Frank Martell\u003c/a>, director of fine and rare wine for Heritage Auctions, says most collectors want to keep it a secret.\u003c/p>\n\u003cp>\"If somebody tells you $1 million of your collection is worth zero, your choices are take a hit or try and unload the stuff,\" Martell says. \"And nobody wants to take a loss.\"\u003c/p>\n\u003cp>That's why counterfeit wines continue to circulate among auction houses and private collectors. But don't think it's just the high-rolling wine enthusiasts who are getting stung by counterfeiters. Martell says some of the $20- and $30-bottles out there are also fake.\u003c/p>\n\u003cp>\"You can produce them in huge quantities and nobody is likely to catch you,\" says Martell.\u003c/p>\n\u003cp>Can you make money out of that, though? Martell says that if you figure $50 a case and you move 200 cases, then, yes.\u003c/p>\n\u003cp>So you don't have to spend $10,000 to end up with a counterfeit bottle of wine. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Napa, Calif., a company called \u003ca href=\"http://freeflowwines.com/\">Free Flow Wines\u003c/a> fills and dispenses reusable wine kegs, which are used by restaurants and bars for serving wine on draft. Every month, the company rinses and refills about 10,000 of the stainless steel casks, each of which eliminates the need for 26 clunky wine bottles.\u003c/p>\n\u003cp>This is a small win for the environment, since glass bottles are heavy and require energy to ship.\u003c/p>\n\u003cp>But as the West Coast's drought began setting records two years ago, Free Flow's cofounder, Jordan Kivelstadt, started thinking less about his carbon footprint and more about water. His facility, launched in 2009, uses 5,000 gallons a day to clean and sterilize its casks.\u003c/p>\n\u003cp>So, about six months ago, Kivelstadt installed an onsite water treatment system that recaptures 99 percent of his rinse water and has cut Free Flow's water use down to almost nothing. Kivelstadt says setting up and installing the system cost a half-million dollars — a very considerable investment. However, he estimates the system will have paid for itself through reduced water bills in two to three years.\u003c/p>\n\u003cp>The weeklong water treatment process at Free Flow works a lot like that of a sewage treatment plant and produces water pure enough to drink, says Kivelstadt. The system loses just a slight fraction of the water to evaporation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We estimate we're saving about a million and a half gallons of water a year thanks to our recovery system,\" says Kivelstadt.\u003c/p>\n\u003cfigure id=\"attachment_101908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-1_custom-6aad4448613c6511892388aeaadf4f171218ff35-e1444324213519.jpg\" alt=\"Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101908\">\u003cfigcaption class=\"wp-caption-text\">Tanks at the research winery at UC Davis store rainwater collected from the roof of the winery. The water is used to irrigate surrounding landscaping and for toilet-flushing water in the winery building. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pressed to make improvements in the way they use water, others in the wine industry are thinking just as hard about how to reduce and conserve. At the \u003ca href=\"http://wineserver.ucdavis.edu/\">University of California, Davis\u003c/a>, a research winery will be upgrading its existing rainwater capture system this winter. The new setup should provide all the water for the winery's needs, according to \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.html?id=3\">David Block\u003c/a>, chairman of the UC Davis viticulture and oenology department. Block says there are additional plans to install a water recycling system, similar in concept to the one at Free Flow.\u003c/p>\n\u003cp>The winery's goal is to dramatically cut the amount of water it must use for cleaning by using the same water, over and over again. The hope is also that commercial wineries, not to mention breweries and other producers, will adopt the technology.\u003c/p>\n\u003cp>Currently, says Block, most California wineries use somewhere between 2.5 and 6 gallons of water to make each gallon of wine — a ratio that does not include irrigation water and other pre-harvest needs. Big wineries, he says, are more efficient than little ones, since they make more wine per amount of surface area — and are able to clean that surface area using proportionately less water than a small winery would need.\u003c/p>\n\u003cp>The UC Davis research winery is a small facility. Still, the plans here are big.\u003c/p>\n\u003cp>\"Our goal is to get down to a 1 to 1 ratio or less,\" Block says.\u003c/p>\n\u003cp>Few wineries have installed water treatment and recirculation systems. Still, many say they are doing their part by using their wastewater for irrigation purposes, which can relieve pressure on streams and groundwater reserves.\u003c/p>\n\u003cp>According to Allison Jordan, vice president of environmental affairs with the \u003ca href=\"http://www.wineinstitute.org/\">Wine Institute\u003c/a>, an industry organization, slightly more than half of 391 wineries surveyed in 2012 reported using at least some of their wastewater for landscaping or vineyard irrigation.\u003c/p>\n\u003cp>In Australia, where a decade-long drought known as the \"Big Dry\" prompted a revolution both in cities and on farms in how water is used, most winery wastewater eventually is piped onto agricultural land, according to Robin Nettlebeck, chief viticulturist with \u003ca href=\"http://www.yalumba.com/\">Yalumba Family Vignerons\u003c/a>, in South Australia, who corresponded with The Salt by email.\u003c/p>\n\u003cp>But how helpful, really, is the use of winery wastewater for irrigation? A great deal of this wastewater is produced after harvest, just when grapevines may be entering their winter dormancy. They need little, if any, water at this point.\u003c/p>\n\u003cfigure id=\"attachment_101909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/winewater-21_custom-bcdb9983a159e46187dc2f72b708d97240234273-e1444324435255.jpg\" alt=\"A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-101909\">\u003cfigcaption class=\"wp-caption-text\">A student records information about a wine tank's sugar levels and juice temperatures on a computer screen inside UC Davis' research winery. In the future, students will also be able to monitor information about Clean in Place processes (which save water) using these screens. \u003ccite>(Courtesy of Karen L Block/UC Davis )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many vineyards, in fact, are dry-farmed — that is, given no water except for rainfall. Wastewater might not benefit these vineyards at all.\u003c/p>\n\u003cp>UC Davis researcher Maya Buelow says irrigating with wastewater is usually only an effective method if it is coupled with long-term storage that allows farmers to save the water until spring and early summer — the time of year when irrigated vineyards most need water.\u003c/p>\n\u003cp>Buelow, who feels there is plenty of room for making conservation gains via wastewater irrigation, feels a social stigma has inhibited the spread of this water-saving technique on American soil.\u003c/p>\n\u003cp>\"It's misunderstood by a lot of people, who might say, 'Eww — wastewater,' \" says Buelow. She points out that wastewater, in this context, does not include sewage water — just water that flows into floor drains and sinks.\u003c/p>\n\u003cp>That's not to say there aren't some valid concerns to consider. Winery wastewater, even after it has been treated in onsite tanks or ponds, may contain salt residue left over from certain cleaning agents. This can be potentially problematic, causing harmful salt buildup in the soil and damaging vines.\u003c/p>\n\u003cp>But Buelow and several colleagues, by analyzing the wastewater and soil from 18 wineries, have found that, in most cases, treated winery effluent is safe for use in irrigating grapevines. In cases where chemical residues are high, changing the type of cleaning agent used can make all the difference. Her research resulted in two studies, recently published in the \u003ca href=\"http://www.ajevonline.org/content/early/2015/06/12/ajev.2015.14110.abstract\">American Journal of Enology and Viticulture\u003c/a> and the journal \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0378377415000244\">Agriculture Water Management\u003c/a>.\u003c/p>\n\u003cp>In California, forecasts for longer, harsher droughts to come are likely to force wineries, as well as other industries, to rethink the sometimes wasteful ways in which they use water. At the UC Davis research winery, Block feels the innovations his department is making in water recapture, treatment and reuse could, by necessity, eventually become standard practice.\u003c/p>\n\u003cp>\"In areas where groundwater reserves run out, they're going to have to do this,\" Block says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\n\u003cp>https://youtu.be/3MAY36GpfNU\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 5 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The first stop is a family-run sandwich spot where their special sauces add an extra kick to their extensive list, at \u003ca href=\"http://tbrodeth1.photobiz.com/#\" target=\"_blank\">Lou's Cafe\u003c/a> in San Francisco. Next, they take a trip to a small and trendy bistro committed to fresh and local ingredients and Cal-cuisine at \u003ca href=\"http://www.papporestaurant.com/\" target=\"_blank\">Pappo\u003c/a> in Alameda. Lastly, they follow the fragrant aroma of exotic Mediterranean flavors and spices, served up in modern Portuguese style at \u003ca href=\"http://www.lasalette-restaurant.com/\" target=\"_blank\">LaSalette Restaurant\u003c/a> in Sonoma.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, answering the question: \u003cstrong>What is sweetness in wine?\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/mecepeETKDo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
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"description": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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