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"disqusTitle": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
"title": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
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"content": "\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n\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/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
"title": "The Secret's In The Sugar: Lower-Alcohol Wines Are Taking Off",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140605_me_the_secrets_in_the_sugar_lower-alcohol_wines_are_taking_off.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "This summer is bringing a bumper crop of lighter, more subtle wines like Vinho Verde, Riesling and Txakoli. While lower in alcohol, these wines are also winning fans for their low cost.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82882\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-1b-4566691e3e0f31fa56bc8e92ad751fa75e9041bc.jpg\" alt=\"A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A selection of low-alcohol wines, including a Riesling from Germany, a Vinho Verde from Portugal and a Txakoli from the Basque region of Spain. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/314923045/the-secrets-in-the-sugar-lower-alcohol-wines-are-taking-off\">The Salt at NPR Food\u003c/a> (6/5/14)\u003c/p>\n\u003cp>Big, bold wines have their fans. But with the arrival of summer, make room for a bumper crop of lighter, more subtle wines.\u003c/p>\n\u003cp>\"Low-alcohol wines are super hot right now,\" says wine writer \u003ca href=\"http://katherinecole.com/\">Katherine Cole\u003c/a>.\u003c/p>\n\u003cp>There's Txakoli, or Txakolina, wines from the Basque region of Spain, Rieslings from Germany and New York state, and Vinho Verde from Portugal, to name a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These wines typically hover in the 9 percent to 11 percent alcohol range. This compares to about 13 percent to 14 percent in a typical California chardonnay.\u003c/p>\n\u003cp>\"We're seeing [from our stores] more requests for more balanced, light-bodied, lower-alcohol wines,\" \u003ca href=\"http://media.wholefoodsmarket.com/experts/subject-experts/devon-broglie-ms\">Devon Broglie\u003c/a>, sommelier and global wine buyer for Whole Foods, tells us. \"And I see this trend gaining momentum.\"\u003c/p>\n\u003cp>So, what explains the trend? For starters, \"budding wine aficionados are more cash-strapped than their predecessors,\" Cole says. And these same consumers also value novelty: \"They want to look around the corner to new wines, made from quirkier, more obscure grapes,\" she says.\u003c/p>\n\u003cp>Cole says a Txakoli may offer more \"bang for the buck than, say, an over-oaked, overpriced, higher-alcohol California chardonnay.\" And she says other wine grapes Americans aren't as familiar with, such as gamay noir (a high-yield grape used to make Beaujolais), are gaining traction too. One producer is a small Portland-based winery, \u003ca href=\"http://www.oregonlive.com/foodday/index.ssf/2013/09/urban_winery_goes_underground.html\">Bow & Arrow\u003c/a>.\u003c/p>\n\u003cp>There are several factors that determine alcohol levels. The climate and grape varietals play a role. And winemakers have several techniques that can manipulate alcohol concentrations.\u003c/p>\n\u003cp>For instance, they can halt the conversion of sugar in the grapes to alcohol, keeping more sugar in the wine. Moscato wines, which are known for a signature sweetness and have \u003ca href=\"http://www.npr.org/blogs/codeswitch/2013/06/27/196210549/MOSCATO\">gained popularity\u003c/a> in recent years, are a good example of that.\u003c/p>\n\u003cp>In other cases, winemakers use grape varietals that don't concentrate high amounts of sugar. And they can adjust how long grapes stay on the vine.\u003c/p>\n\u003cp>\"Lower alcohol is indicative of grapes that were picked not overripe but maybe just [barely] ripe,\" Broglie says.\u003c/p>\n\u003cfigure id=\"attachment_82883\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/low-alcohol-wine-2-1bef9627a5b4aeb75843818b0b402ab68e32ef29.jpg\" alt=\"Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ganeta Txakolina from Spain (clockwise from left), Mia Dolcea Moscato D'Asti from Italy, Aveleda Vinho Verde from Portugal and Clean Slate Riesling from Germany. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Vinho Verde — which translates from the Portuguese as green wine, or young wine — is a good example. These wines, which have been dubbed \u003ca href=\"http://www.nytimes.com/2013/07/03/dining/vinho-verde-portuguese-for-cheap-and-cheerful.html?_r=0\">\"cheap and cheerful\"\u003c/a> by \u003cem>New York Times\u003c/em> wine critic Eric Asimov, are traditionally produced from valley-grown grapes that don't get super ripe, so sugar concentrations are lower. And since it's the sugar that converts to alcohol, as a result there's less alcohol.\u003c/p>\n\u003cp>And why the lower price points? In the case of Vinho Verde wines, part of the story is geography.\u003c/p>\n\u003cp>Portuguese winemakers can produce wine more cheaply compared with, say, French winemakers. In part, there's not as much pruning or fussing over the grapes.\u003c/p>\n\u003cp>And unlike champagne, which is aged before it's sold, Vinho Verde is produced to be consumed quickly.\u003c/p>\n\u003cp>Some wine critics \u003ca href=\"http://www.alcoholprofessor.com/blog/2014/04/23/vinho-verde-a-splash-of-summer-vinous-joy/\"> love\u003c/a> Vinho Verde, and say the good value is not lost on consumers. Imports into the U.S. have \u003ca href=\"http://www.thedrinksbusiness.com/2014/03/new-wave-vinho-verde-threatens-regions-landscape/\">risen quickly\u003c/a>.\u003c/p>\n\u003cp>Cole says, in many instances, \"higher-alcohol wines can cost more because they're made from grapevines that have been pruned down to squeeze the highest concentration of flavor from each berry.\" And the cost of the labor behind this intensive technique can add up.\u003c/p>\n\u003cp>The move to lower alcohol concentrations is not just about cost. In fact, often it's an afterthought. What's driving the trend is changing preferences in wine styles.\u003c/p>\n\u003cp>Broglie says after years of winemakers pushing the envelope to produce overripe grapes that make bold, hit-you-over-the-head wines, the tide has turned.\u003c/p>\n\u003cp>\"Now we're seeing a natural trend in the other direction, to more subtlety in wines,\" Broglie says. \"And I see this continuing.\"\u003c/p>\n\u003cp>Wine writer Dave McIntyre agrees. \"There is a move to roll back alcohol levels from the blockbuster 14 to 15 percent and higher wines so popular the last 15 years or so.\"\u003c/p>\n\u003cp>McIntyre says there are also some wine companies purposely making\u003ca href=\"http://www.thedrinksbusiness.com/2013/04/top-10-low-calorie-wine-brands/\"> low-cal, lower-alcohol wines\u003c/a> marketed to diet-minded consumers. Take, for instance \u003ca href=\"http://skinnygirlcocktails.com/the-cocktails\">Skinny Girl \u003c/a> and \u003ca href=\"http://www.theskinnyvine.com/wines.html#slim-chardonnay\">The Skinny Vine\u003c/a>, which makes Slim Chardonnay, Mini Moscato and Thin Zin, which has just 7.5 percent alcohol.\u003c/p>\n\u003cp>And in other cases, the move to more balance and subtlety has winemakers experimenting with all kinds of techniques.\u003c/p>\n\u003cp>McIntyre\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/story/2009/01/06/ST2009010601478.html\"> profiled\u003c/a> a New Zealand producer who makes a sauvignon blanc and a Riesling at about 9 percent alcohol, which is 25 percent lower than what's typical. \"And he does nothing more than picking some leaves off the vine to inhibit sugar growth.\"\u003c/p>\n\u003cp>The lower-alcohol trend goes beyond just vino. Beer-wine crossovers are starting to catch on. For instance, Odell Brewing in Colorado makes a Riesling-pale ale mashup with 7.6 percent alcohol. And newer takes on hard ciders such as \u003ca href=\"http://www.snakebiteusa.com/\">Snake Bite\u003c/a>, with 5.1 percent alcohol content, are getting notice too.\u003c/p>\n\u003cp>But don't expect to see a downward trend in alcohol in many red wines.\u003c/p>\n\u003cp>\"The low-alcohol reds are a challenge for winemakers,\" explains Andrew Waterhouse, a professor of oenology at the University of California, Davis. \"[Lower-alcohol wines] have a more subtle complex taste and higher acidity than wines made from riper grapes.\"\u003c/p>\n\u003cp>And he says the trend has been that most consumers prefer the distinctive fruity tastes that arise in very ripe red grapes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Atomic Particles Helped Solve A Wine Fraud Mystery",
"title": "How Atomic Particles Helped Solve A Wine Fraud Mystery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\" alt='French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch' width=\"1200\" height=\"799\" class=\"size-full wp-image-82782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318241738/how-atomic-particles-became-the-smoking-gun-in-wine-fraud-mystery\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140603_me_how_atomic_particles_became_the_smoking_gun_in_wine_fraud_mystery.mp3\u003c/p>\n\u003cp>In a laboratory, deep under a mile-high stretch of the Alps on the French-Italian border, \u003ca href=\"http://www.cenbg.in2p3.fr/-La-composition-du-groupe-?lang=en\">Philippe Hubert\u003c/a>, a physicist at the University of Bordeaux, is testing the authenticity of a bottle of wine.\u003c/p>\n\u003cp>\"We are looking for radioactivity in the wine,\" says Hubert. \"Most of the time the collectors send me bottles of wine because they want to know if it is fake or not.\"\u003c/p>\n\u003cp>By taking the bottle in the hand and putting it close to a detector, Hubert records the gamma rays. The level of those gamma rays emitted can often tell him something about when the wine was bottled. For example, if it was bottled before about 1945, there shouldn't be any cesium 137 — radioactive evidence of exploded nuclear bombs and the Atomic Age — in the wine.\u003c/p>\n\u003cp>But that's not the only way to do it. Maureen Downey, wine detective and founder of \u003ca href=\"http://www.chaiconsulting.com/about-us/maureen-downey/\">Chai Consulting\u003c/a> wine appraisal and authentication in San Francisco, has a toolkit of items she uses to forensically examine bottles of wine — razor blades, magnifying glasses, jewelers loupes, flashlights, blue light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Counterfeit wines have become a much bigger problem of late,\" says Downey. \"In the last year, I myself have written reports for about $5 million worth of fakes.\"\u003c/p>\n\u003cp>And as fraud goes up, experts are going to greater lengths than ever before to authenticate wine — the fibers of the label paper, the tiny pits in the glass, the depth of the punt in the bottom of the bottle, all hold clues. And so do the corks.\u003c/p>\n\u003cp>\"Fraudsters put a lot of work into trying to make their corks look distressed,\" says \u003ca href=\"http://www.ft.com/life-arts/jancis-robinson\">Jancis Robinson\u003c/a>, a longtime wine writer for \u003cem>The Financial Times\u003c/em>. \"It's important that the label look like it's been around the block a bit, so they might rub it with a bit of earth or coffee grounds.\"\u003c/p>\n\u003cp>\u003cstrong>Uncovering The Jefferson Bottles\u003c/strong>\u003c/p>\n\u003cp>\"There are two ways to counterfeit wine,\" says \u003ca href=\"http://www.patrickraddenkeefe.com/bio/\">Patrick Radden Keefe\u003c/a>, a staff writer at \u003ca href=\"http://www.newyorker.com/\">The New Yorker\u003c/a>. \"You're either messing with the bottle or you're messing with the wine itself.\" He wrote a story a few years ago about one of the most intriguing fakes of all: \u003ca href=\"http://www.newyorker.com/reporting/2007/09/03/070903fa_fact_keefe\">the Jefferson bottles\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\" alt='The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch' width=\"1000\" height=\"808\" class=\"size-full wp-image-82783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>The saga of the Jefferson bottles begins in 1985 at a wine auction at Christie's in London where they auctioned off a bottle of 1787 Lafite, from one of the finest vineyards in France.\u003c/p>\n\u003cp>\"It was a very old bottle inscribed in a spindly hand with 1787, Lafite, and the letters 'Th.J,' \"\u003cstrong> \u003c/strong>says Keefe. \"Christie's said that evidence suggested that this bottle came from a collection of old French wines which had belonged to Thomas Jefferson.\"\u003c/p>\n\u003cp>The bottle sold for about $157,000 to the \u003ca href=\"http://www.forbes.com/sites/deborahljacobs/2013/04/08/in-billionaires-legal-crusade-against-counterfeit-wine-money-is-the-least-of-it/\">Forbes family\u003c/a> — the most expensive bottle of wine ever sold at auction. Keefe says that when Malcolm Forbes was told he'd won the bid, he said, \"It's more fun than the opera glasses Lincoln was holding when he was shot. And we have those, too.\"\u003c/p>\n\u003cp>After that, wine collectors began jockeying to get hold of other Jefferson bottles as they began to emerge on the market. Bill Koch, whose brothers Charles and David of Koch Industries are often referred to as the Koch brothers, is an avid collector of art, Western Americana and wine. He purchased four of the Jefferson bottles in the late 1980s for a half-million dollars.\u003c/p>\n\u003cp>\"When people came to visit and have wine in his capacious wine cellar at his home in Palm Beach,\" says Keefe, \"Bill Koch would proudly show off his Jefferson bottles.\"\u003c/p>\n\u003cp>In 2005, when the Museum of Fine Arts in Boston was preparing for an exhibit of Koch's collection, it contacted the \u003ca href=\"http://www.monticello.org/site/about/thomas-jefferson-foundation\">Thomas Jefferson Foundation\u003c/a> at Monticello to verify the provenance of the wines.\u003c/p>\n\u003cp>\"All of us at Monticello at that time were very skeptical\u003cstrong> \u003c/strong>about any connection between Jefferson and these wine bottles,\" says \u003ca href=\"http://www.monticello.org/site/plantation-and-slavery/cinder-stanton-author-those-who-labor-my-happiness-slavery-thomas-jeffer\">Lucia (Cinder) Stanton\u003c/a>, a senior historian who has worked at Monticello for over 30 years.\u003c/p>\n\u003cp>Jefferson was the \"leading wine connoisseur of the Republic, the presiding expert in French wine in this country,\" Stanton says. He ordered wine for George Washington, and he wrote out descriptions of the first growths and best wines in France for a number of American merchants.\u003c/p>\n\u003cp>He was also a meticulous record keeper who recorded every aspect of his life in detail. When he returned from France he had the wines he'd purchased for himself and President Washington carefully shipped to the U.S. According to his detailed books, they all arrived intact, she says.\u003c/p>\n\u003cp>\"In his vast records of over 60,000 documents,\" says Stanton, \"there was nothing that suggested Jefferson had ever ordered any of these wines. In the so-called Jefferson bottles, there were about a dozen bottles including a 1784 and a 1787 Chateaux d'Yquem, a 1787 Lafite, a Margaux. Most of them were 1787, a vintage Jefferson never ordered in his life.\"\u003c/p>\n\u003cp>\u003cstrong>'Saddle Up'\u003c/strong>\u003c/p>\n\u003cp>When Bill Koch realized that he had potentially been crossed, he contacted Jim Elroy, a former FBI agent.\u003c/p>\n\u003cp>\"Elroy is a kind of a genial, bloodhound of a guy,\" says Keefe, the reporter. The ringtone on his cellphone is the whistled theme to the Clint Eastwood cowboy film, \u003cem>The Good, The Bad and the Ugly\u003c/em>. \"So Koch says to Elroy: 'Saddle up.' And Elroy did.\"\u003c/p>\n\u003cp>Elroy put together a team of wine experts, including a former Scotland Yard inspector in England and a former MI5 agent in Germany, and launched an international investigation.\u003c/p>\n\u003cp>\"I identified the perpetrator as a man named Hardy Rodenstock,\" says Elroy.\u003c/p>\n\u003cfigure id=\"attachment_82791\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\" alt=\"Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\" width=\"1120\" height=\"628\" class=\"size-full wp-image-82791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Hardy Rodenstock was a former music publisher who managed German pop acts. He had been a fixture on the European wine scene since the 1980s. He was well-known for hosting lavish, flamboyant wine tastings inviting celebrities, dignitaries and wine critics.\u003c/p>\n\u003cp>\"Hardy I met quite a few times,\" says wine expert Jancis Robinson. \"Hardy supposedly found the Jefferson bottles in a bricked-up cellar in Paris, but he couldn't give anymore details. He was never specific about exactly how many bottles there were.\"\u003c/p>\n\u003cp>\u003cstrong>The Cesium 137 Test \u003c/strong>\u003c/p>\n\u003cp>Jim Elroy had a hunch that the wine in the Jefferson bottles did not date back to the 18th century, but he needed a way to prove it, preferably without opening the bottle and destroying its contents.\u003c/p>\n\u003cfigure id=\"attachment_82784\" class=\"wp-caption aligncenter\" style=\"max-width: 3282px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\" alt=\"Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\" width=\"3282\" height=\"2463\" class=\"size-full wp-image-82784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"I started looking in \u003cem>Scientific American\u003c/em> magazine,\" said Elroy, \"and I found an article that Philippe Hubert, a French physicist, had written about using low-level gamma ray detection for cesium 137 to date wine. Cesium 137 did not exist on this planet until we exploded the first atomic bomb.\"\u003c/p>\n\u003cp>As physicist Philippe Hubert explains: \"The cesium radioactivity we find in the wines reflects exactly the history of the Atomic Age. It is radioactive isotope, which is not natural. It's a fission product. First you had the development of the nuclear bomb: Hiroshima, Nagasaki. Then in the '50s and '60s, the Cold War between the U.S. and Soviets, and the nuclear atmospheric tests. Then in 1986 — the Chernobyl accident, which released a lot of cesium activity into the atmosphere. And then Fukushima Daiichi in Japan — we are following that.\"\u003c/p>\n\u003cp>This radioactivity is everywhere on Earth — in our food, clothing, the cells of our body. \"It is in the atmosphere,\" says Hubert. \"And then with rain this radioactivity falls on the grapes. When you make the wine, this comes into the wine and stays into the wine.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Jim Elroy was confident that this was going to be the smoking gun that would prove Rodenstock guilty of fabricating the Jefferson bottles. He personally flew to the French-Italian border where Hubert was going to do the test, carrying the Jefferson bottles in bulletproof cases.\u003c/p>\n\u003cp>\"By looking at the level of gamma rays emitted from a bottle of wine,\" Elroy explains, Hubert could determine when the wine was bottle. Obviously, if it was bottled before about 1945, there shouldn't be any Cesium 137 in the wine.\"\u003c/p>\n\u003cp>The experiment took place a mile underground to shield the test from the gamma rays in the atmosphere. \"In order to shield the detector even further,\" says Elroy, \"we had to use lead that was smelted prior to 1945. In this case, it was Roman lead smelted shortly after the birth of Christ.\"\u003c/p>\n\u003cp>Hubert subjected the Jefferson bottles to the test. \"We don't need to open the bottles,\" says Hubert. \"The gamma rays can escape the wine and cross the thickness of the glass without any problem.\"\u003c/p>\n\u003cp>\"Unfortunately,\" says Hubert, \"we could not detect any cesium inside the wine.\"\u003c/p>\n\u003cp>So it was certain that the wine had been bottled before the Atomic Age. But there was no way this test could prove whether or not this wine was as old as Jefferson.\u003c/p>\n\u003cp>\u003cstrong>Recipes And Dentistry Provide More Clues\u003c/strong>\u003c/p>\n\u003cp>Counterfeiting wine is nothing new. People have been doing it for centuries. \"Louis XIV had a royal decree that all of the wine barrels coming from the Côtes du Rhône area had to be stamped with a CDR to prove that they were Côtes du Rhône,\" says wine detective Maureen Downey.\u003c/p>\n\u003cp>In modern times, fraudster Rudy Kurniawan, who is now in jail for creating and selling counterfeit wine, built an entire laboratory in his condo in California.\u003c/p>\n\u003cp>\"Kurniawan's kitchen was literally a factory for making counterfeit wine,\" says Downey, who went through the evidence with the FBI. \"He had recipes written on bottles in his kitchen. For example, his recipe for 1945 Mouton Rothschild said: one-half 1988 Pichon Melant; one-quarter oxidized Bordeaux; and one-quarter Napa Cab.\"\u003c/p>\n\u003cp>\"You're not talking about plonk that is being put into these bottles,\" says Downey. \"These are careful recipes. I don't know if Kurniawan was a great chef or a chemist.\"\u003c/p>\n\u003cp>And what about those Jefferson bottles? Bill Koch's investigators tracked down the people in Germany who had engraved the Jefferson bottles with Th.J. They used a modern dentist tool that could not possibly have existed in the time of Thomas Jefferson.\u003c/p>\n\u003cp>\"One expert likens it to Abraham Lincoln holding an iPhone,\" says Downey. \"When you've got Abraham Lincoln in a photograph holding an iPhone, we've got a problem.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82782\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/philippe_hubert_slide-f9313655df965457a08776d5cbc4b4cf156b94fa.jpg\" alt='French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch' width=\"1200\" height=\"799\" class=\"size-full wp-image-82782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French physicist Philippe Hubert uses gamma rays to detect radioactivity in wine. \"In the wine is the story of the Atomic Age,\" he says. Photo: C J Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/03/318241738/how-atomic-particles-became-the-smoking-gun-in-wine-fraud-mystery\">Morning Edition\u003c/a>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140603_me_how_atomic_particles_became_the_smoking_gun_in_wine_fraud_mystery.mp3\u003c/p>\n\u003cp>In a laboratory, deep under a mile-high stretch of the Alps on the French-Italian border, \u003ca href=\"http://www.cenbg.in2p3.fr/-La-composition-du-groupe-?lang=en\">Philippe Hubert\u003c/a>, a physicist at the University of Bordeaux, is testing the authenticity of a bottle of wine.\u003c/p>\n\u003cp>\"We are looking for radioactivity in the wine,\" says Hubert. \"Most of the time the collectors send me bottles of wine because they want to know if it is fake or not.\"\u003c/p>\n\u003cp>By taking the bottle in the hand and putting it close to a detector, Hubert records the gamma rays. The level of those gamma rays emitted can often tell him something about when the wine was bottled. For example, if it was bottled before about 1945, there shouldn't be any cesium 137 — radioactive evidence of exploded nuclear bombs and the Atomic Age — in the wine.\u003c/p>\n\u003cp>But that's not the only way to do it. Maureen Downey, wine detective and founder of \u003ca href=\"http://www.chaiconsulting.com/about-us/maureen-downey/\">Chai Consulting\u003c/a> wine appraisal and authentication in San Francisco, has a toolkit of items she uses to forensically examine bottles of wine — razor blades, magnifying glasses, jewelers loupes, flashlights, blue light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Counterfeit wines have become a much bigger problem of late,\" says Downey. \"In the last year, I myself have written reports for about $5 million worth of fakes.\"\u003c/p>\n\u003cp>And as fraud goes up, experts are going to greater lengths than ever before to authenticate wine — the fibers of the label paper, the tiny pits in the glass, the depth of the punt in the bottom of the bottle, all hold clues. And so do the corks.\u003c/p>\n\u003cp>\"Fraudsters put a lot of work into trying to make their corks look distressed,\" says \u003ca href=\"http://www.ft.com/life-arts/jancis-robinson\">Jancis Robinson\u003c/a>, a longtime wine writer for \u003cem>The Financial Times\u003c/em>. \"It's important that the label look like it's been around the block a bit, so they might rub it with a bit of earth or coffee grounds.\"\u003c/p>\n\u003cp>\u003cstrong>Uncovering The Jefferson Bottles\u003c/strong>\u003c/p>\n\u003cp>\"There are two ways to counterfeit wine,\" says \u003ca href=\"http://www.patrickraddenkeefe.com/bio/\">Patrick Radden Keefe\u003c/a>, a staff writer at \u003ca href=\"http://www.newyorker.com/\">The New Yorker\u003c/a>. \"You're either messing with the bottle or you're messing with the wine itself.\" He wrote a story a few years ago about one of the most intriguing fakes of all: \u003ca href=\"http://www.newyorker.com/reporting/2007/09/03/070903fa_fact_keefe\">the Jefferson bottles\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_82783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/atomic-wine-tj-wine_custom-28dba66d3b0ff140085afd025d39bf16abaca645.jpg\" alt='The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch' width=\"1000\" height=\"808\" class=\"size-full wp-image-82783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Jefferson bottles\" that Bill Koch paid some half a million dollars for and later discovered were fakes. Photo: CJ Walker/Courtesy of William Koch\u003c/figcaption>\u003c/figure>\n\u003cp>The saga of the Jefferson bottles begins in 1985 at a wine auction at Christie's in London where they auctioned off a bottle of 1787 Lafite, from one of the finest vineyards in France.\u003c/p>\n\u003cp>\"It was a very old bottle inscribed in a spindly hand with 1787, Lafite, and the letters 'Th.J,' \"\u003cstrong> \u003c/strong>says Keefe. \"Christie's said that evidence suggested that this bottle came from a collection of old French wines which had belonged to Thomas Jefferson.\"\u003c/p>\n\u003cp>The bottle sold for about $157,000 to the \u003ca href=\"http://www.forbes.com/sites/deborahljacobs/2013/04/08/in-billionaires-legal-crusade-against-counterfeit-wine-money-is-the-least-of-it/\">Forbes family\u003c/a> — the most expensive bottle of wine ever sold at auction. Keefe says that when Malcolm Forbes was told he'd won the bid, he said, \"It's more fun than the opera glasses Lincoln was holding when he was shot. And we have those, too.\"\u003c/p>\n\u003cp>After that, wine collectors began jockeying to get hold of other Jefferson bottles as they began to emerge on the market. Bill Koch, whose brothers Charles and David of Koch Industries are often referred to as the Koch brothers, is an avid collector of art, Western Americana and wine. He purchased four of the Jefferson bottles in the late 1980s for a half-million dollars.\u003c/p>\n\u003cp>\"When people came to visit and have wine in his capacious wine cellar at his home in Palm Beach,\" says Keefe, \"Bill Koch would proudly show off his Jefferson bottles.\"\u003c/p>\n\u003cp>In 2005, when the Museum of Fine Arts in Boston was preparing for an exhibit of Koch's collection, it contacted the \u003ca href=\"http://www.monticello.org/site/about/thomas-jefferson-foundation\">Thomas Jefferson Foundation\u003c/a> at Monticello to verify the provenance of the wines.\u003c/p>\n\u003cp>\"All of us at Monticello at that time were very skeptical\u003cstrong> \u003c/strong>about any connection between Jefferson and these wine bottles,\" says \u003ca href=\"http://www.monticello.org/site/plantation-and-slavery/cinder-stanton-author-those-who-labor-my-happiness-slavery-thomas-jeffer\">Lucia (Cinder) Stanton\u003c/a>, a senior historian who has worked at Monticello for over 30 years.\u003c/p>\n\u003cp>Jefferson was the \"leading wine connoisseur of the Republic, the presiding expert in French wine in this country,\" Stanton says. He ordered wine for George Washington, and he wrote out descriptions of the first growths and best wines in France for a number of American merchants.\u003c/p>\n\u003cp>He was also a meticulous record keeper who recorded every aspect of his life in detail. When he returned from France he had the wines he'd purchased for himself and President Washington carefully shipped to the U.S. According to his detailed books, they all arrived intact, she says.\u003c/p>\n\u003cp>\"In his vast records of over 60,000 documents,\" says Stanton, \"there was nothing that suggested Jefferson had ever ordered any of these wines. In the so-called Jefferson bottles, there were about a dozen bottles including a 1784 and a 1787 Chateaux d'Yquem, a 1787 Lafite, a Margaux. Most of them were 1787, a vintage Jefferson never ordered in his life.\"\u003c/p>\n\u003cp>\u003cstrong>'Saddle Up'\u003c/strong>\u003c/p>\n\u003cp>When Bill Koch realized that he had potentially been crossed, he contacted Jim Elroy, a former FBI agent.\u003c/p>\n\u003cp>\"Elroy is a kind of a genial, bloodhound of a guy,\" says Keefe, the reporter. The ringtone on his cellphone is the whistled theme to the Clint Eastwood cowboy film, \u003cem>The Good, The Bad and the Ugly\u003c/em>. \"So Koch says to Elroy: 'Saddle up.' And Elroy did.\"\u003c/p>\n\u003cp>Elroy put together a team of wine experts, including a former Scotland Yard inspector in England and a former MI5 agent in Germany, and launched an international investigation.\u003c/p>\n\u003cp>\"I identified the perpetrator as a man named Hardy Rodenstock,\" says Elroy.\u003c/p>\n\u003cfigure id=\"attachment_82791\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lafite-kitchensisters.jpg\" alt=\"Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\" width=\"1120\" height=\"628\" class=\"size-full wp-image-82791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bottles of vintage wine dating back to the end of the 18th century are carefully labeled and stored in the cellars of Chateau Lafite Rothschild, Bordeaux, France. Photo: Adam Woolfitt/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Hardy Rodenstock was a former music publisher who managed German pop acts. He had been a fixture on the European wine scene since the 1980s. He was well-known for hosting lavish, flamboyant wine tastings inviting celebrities, dignitaries and wine critics.\u003c/p>\n\u003cp>\"Hardy I met quite a few times,\" says wine expert Jancis Robinson. \"Hardy supposedly found the Jefferson bottles in a bricked-up cellar in Paris, but he couldn't give anymore details. He was never specific about exactly how many bottles there were.\"\u003c/p>\n\u003cp>\u003cstrong>The Cesium 137 Test \u003c/strong>\u003c/p>\n\u003cp>Jim Elroy had a hunch that the wine in the Jefferson bottles did not date back to the 18th century, but he needed a way to prove it, preferably without opening the bottle and destroying its contents.\u003c/p>\n\u003cfigure id=\"attachment_82784\" class=\"wp-caption aligncenter\" style=\"max-width: 3282px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/17532707_h5983090-07318bc3d05e76ed1b922adbfb8193327b82ff77.jpg\" alt=\"Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\" width=\"3282\" height=\"2463\" class=\"size-full wp-image-82784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herve Guegan of the Nuclear Research Centre of Bordeaux runs a test on a 1944 vintage bottle of Medoc wine. Photo: Regis Duvignau/Reuters /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\"I started looking in \u003cem>Scientific American\u003c/em> magazine,\" said Elroy, \"and I found an article that Philippe Hubert, a French physicist, had written about using low-level gamma ray detection for cesium 137 to date wine. Cesium 137 did not exist on this planet until we exploded the first atomic bomb.\"\u003c/p>\n\u003cp>As physicist Philippe Hubert explains: \"The cesium radioactivity we find in the wines reflects exactly the history of the Atomic Age. It is radioactive isotope, which is not natural. It's a fission product. First you had the development of the nuclear bomb: Hiroshima, Nagasaki. Then in the '50s and '60s, the Cold War between the U.S. and Soviets, and the nuclear atmospheric tests. Then in 1986 — the Chernobyl accident, which released a lot of cesium activity into the atmosphere. And then Fukushima Daiichi in Japan — we are following that.\"\u003c/p>\n\u003cp>This radioactivity is everywhere on Earth — in our food, clothing, the cells of our body. \"It is in the atmosphere,\" says Hubert. \"And then with rain this radioactivity falls on the grapes. When you make the wine, this comes into the wine and stays into the wine.\"\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Jim Elroy was confident that this was going to be the smoking gun that would prove Rodenstock guilty of fabricating the Jefferson bottles. He personally flew to the French-Italian border where Hubert was going to do the test, carrying the Jefferson bottles in bulletproof cases.\u003c/p>\n\u003cp>\"By looking at the level of gamma rays emitted from a bottle of wine,\" Elroy explains, Hubert could determine when the wine was bottle. Obviously, if it was bottled before about 1945, there shouldn't be any Cesium 137 in the wine.\"\u003c/p>\n\u003cp>The experiment took place a mile underground to shield the test from the gamma rays in the atmosphere. \"In order to shield the detector even further,\" says Elroy, \"we had to use lead that was smelted prior to 1945. In this case, it was Roman lead smelted shortly after the birth of Christ.\"\u003c/p>\n\u003cp>Hubert subjected the Jefferson bottles to the test. \"We don't need to open the bottles,\" says Hubert. \"The gamma rays can escape the wine and cross the thickness of the glass without any problem.\"\u003c/p>\n\u003cp>\"Unfortunately,\" says Hubert, \"we could not detect any cesium inside the wine.\"\u003c/p>\n\u003cp>So it was certain that the wine had been bottled before the Atomic Age. But there was no way this test could prove whether or not this wine was as old as Jefferson.\u003c/p>\n\u003cp>\u003cstrong>Recipes And Dentistry Provide More Clues\u003c/strong>\u003c/p>\n\u003cp>Counterfeiting wine is nothing new. People have been doing it for centuries. \"Louis XIV had a royal decree that all of the wine barrels coming from the Côtes du Rhône area had to be stamped with a CDR to prove that they were Côtes du Rhône,\" says wine detective Maureen Downey.\u003c/p>\n\u003cp>In modern times, fraudster Rudy Kurniawan, who is now in jail for creating and selling counterfeit wine, built an entire laboratory in his condo in California.\u003c/p>\n\u003cp>\"Kurniawan's kitchen was literally a factory for making counterfeit wine,\" says Downey, who went through the evidence with the FBI. \"He had recipes written on bottles in his kitchen. For example, his recipe for 1945 Mouton Rothschild said: one-half 1988 Pichon Melant; one-quarter oxidized Bordeaux; and one-quarter Napa Cab.\"\u003c/p>\n\u003cp>\"You're not talking about plonk that is being put into these bottles,\" says Downey. \"These are careful recipes. I don't know if Kurniawan was a great chef or a chemist.\"\u003c/p>\n\u003cp>And what about those Jefferson bottles? Bill Koch's investigators tracked down the people in Germany who had engraved the Jefferson bottles with Th.J. They used a modern dentist tool that could not possibly have existed in the time of Thomas Jefferson.\u003c/p>\n\u003cp>\"One expert likens it to Abraham Lincoln holding an iPhone,\" says Downey. \"When you've got Abraham Lincoln in a photograph holding an iPhone, we've got a problem.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_82255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp908-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eighth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 8 airs this eve, Thursday, May 22, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-bistro-liaison-la-mar-check-please-bay-area-reviews/\">eighth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/capos-restaurant-info/\" target=\"_blank\">\u003cstrong>Capo's\u003c/strong>\u003c/a>, an Italian American restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82259\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/capos1000.jpg\" alt=\"Margherita pizza at Capo's in San Francisco\" width=\"1000\" height=\"557\" class=\"size-full wp-image-82259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margherita pizza at Capo's in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/bistro-liaison-restaurant-info/\" target=\"_blank\">\u003cstrong>Bistro Liaison\u003c/strong>\u003c/a>, a Country French Bistro in Berkeley.\u003c/li>\n\u003cfigure id=\"attachment_82260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/bistro-liaison1000.jpg\" alt=\"Bouillabaisse at Bistro Liaison in Berkeley\" width=\"1000\" height=\"555\" class=\"size-full wp-image-82260\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouillabaisse at Bistro Liaison in Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/la-mar-restaurant-info/\" target=\"_blank\">\u003cstrong>La Mar\u003c/strong>\u003c/a> a Peruvian restaurant in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_82258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/la-mar1000.jpg\" alt=\"Cebiche Nikei at La Mar in San Francisco\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cebiche Nikei at La Mar in San Francisco\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/19/spanish-rioja-wines-check-please-bay-area-wine-tips/\">Spanish Rioja wines\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=tXhgWb54A84]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_81075\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 5 airs this eve, Thursday May 1, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/maykadeh-the-little-chihuahua-pican-check-please-bay-area-reviews/\">fifth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/mykadeh-restaurant-info/\" target=\"_blank\">\u003cstrong>Maykadeh Restaurant\u003c/strong>\u003c/a> serves Persian cuisine in San Francisco's North Beach neighborhood.\u003c/li>\n\u003cfigure id=\"attachment_81120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\" alt=\"Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/the-little-chihuahua-mexican-restaurant-info/\" target=\"_blank\">\u003cstrong>The Little Chihuahua\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Mexican food.\u003c/li>\n\u003cfigure id=\"attachment_81119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\" alt=\"Salmon taco at The Little Chihuahua Mexican Restaurant\" width=\"1000\" height=\"562\" class=\"size-full wp-image-81119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmon taco at The Little Chihuahua Mexican Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/pican-restaurant-info/\" target=\"_blank\">\u003cstrong>Picán\u003c/strong>\u003c/a>, in Uptown Oakland serves Contemporary Southern cuisine. \u003c/li>\n\u003cfigure id=\"attachment_81121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\" alt=\"Smoked Gouda Mac 'n' Cheese at Picán\" width=\"1000\" height=\"558\" class=\"size-full wp-image-81121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Gouda Mac 'n' Cheese at Picán\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/new-zealand-wines-check-please-bay-area-wine-tips/\">New Zealand Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=PxPgtzmhork]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed this week: Persian cuisine in San Francisco's North Beach, Mexican food in Noe Valley, Contemporary Southern fare in Uptown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81075\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp905-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-81075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 5 airs this eve, Thursday May 1, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/maykadeh-the-little-chihuahua-pican-check-please-bay-area-reviews/\">fifth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/mykadeh-restaurant-info/\" target=\"_blank\">\u003cstrong>Maykadeh Restaurant\u003c/strong>\u003c/a> serves Persian cuisine in San Francisco's North Beach neighborhood.\u003c/li>\n\u003cfigure id=\"attachment_81120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/filet-mignon1000.jpg\" alt=\"Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\" width=\"1000\" height=\"559\" class=\"size-full wp-image-81120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maykadeh Solanti - Skewered thin slices of filet mignon marinated in lime juice & onion plus one skewer of Koobideh\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/the-little-chihuahua-mexican-restaurant-info/\" target=\"_blank\">\u003cstrong>The Little Chihuahua\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Mexican food.\u003c/li>\n\u003cfigure id=\"attachment_81119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salmon-taco1000.jpg\" alt=\"Salmon taco at The Little Chihuahua Mexican Restaurant\" width=\"1000\" height=\"562\" class=\"size-full wp-image-81119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salmon taco at The Little Chihuahua Mexican Restaurant\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/pican-restaurant-info/\" target=\"_blank\">\u003cstrong>Picán\u003c/strong>\u003c/a>, in Uptown Oakland serves Contemporary Southern cuisine. \u003c/li>\n\u003cfigure id=\"attachment_81121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/mac-n-cheese1000.jpg\" alt=\"Smoked Gouda Mac 'n' Cheese at Picán\" width=\"1000\" height=\"558\" class=\"size-full wp-image-81121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked Gouda Mac 'n' Cheese at Picán\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/01/new-zealand-wines-check-please-bay-area-wine-tips/\">New Zealand Wines\u003c/a>. \u003c/p>\n\u003cp>\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/PxPgtzmhork'\n title='//www.youtube.com/embed/PxPgtzmhork'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Z_KJoW4bbSg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp904group-1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fourth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 4 airs this eve, Thursday April 24, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-zut-on-fourth-marin-sun-farms-check-please-bay-area-reviews/\">fourth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/paulies-pickling-restaurant-info/\" target=\"_blank\">\u003cstrong>Paulie's Pickling\u003c/strong>\u003c/a> in San Francisco's Bernal Heights is a Cali-Jewish Deli specializing in pickled items.\u003c/li>\n\u003cfigure id=\"attachment_80764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/paulies-pickling1000.jpg\" alt=\"Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paulie's Pickling Braised Brisket Sandwich - grilled coleslaw, Russian dressing, sliced sourdough bread\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/zut-on-fourth-restaurant-info/\" target=\"_blank\">\u003cstrong>Zut! On Fourth\u003c/strong>\u003c/a> in Berkeley, serves New American and Mediterranean cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/zut-1000.jpg\" alt=\"Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\" width=\"1000\" height=\"556\" class=\"size-full wp-image-80765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zut! On Fourth's Sweet Pepper Pizza with gypsy, Jimmy Nardello peppers, goat cheese and onions\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/marin-sun-farms-butcher-shop-restaurant-info/\" target=\"_blank\">\u003cstrong>Marin Sun Farms Butcher Shop & Restaurant\u003c/strong>\u003c/a>, in Point Reyes Station is an American Burger and Steakhouse as well as a butcher shop. \u003c/li>\n\u003cfigure id=\"attachment_80763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/marin-sun-farms1000a.jpg\" alt=\"Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Burger (filet and strip steak combo) with Marin Sun Farms bacon and cave-aged gruyere with side salad dressed with Champagne vinaigrette\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/24/south-african-wines-check-please-bay-area-wine-tips/\">South African Wines\u003c/a>. \u003c/p>\n\u003cp>\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/Z_KJoW4bbSg'\n title='//www.youtube.com/embed/Z_KJoW4bbSg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=rQgxFVY_hC8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 second episode airs this eve, Thursday April 10, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode will be available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/cp902-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-80305\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the second episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 episode 2 airs this eve, Thursday April 10, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-smoke-berkeley-paradiso-check-please-bay-area-reviews/\">second episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/contigo-restaurant-info/\">\u003cstrong>Contigo\u003c/strong>\u003c/a> in San Francisco's Noe Valley serves Spanish Tapas.\u003c/li>\n\u003cfigure id=\"attachment_80311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/meatballs1000.jpg\" alt=\"Meatballs at Contigo\" width=\"1000\" height=\"559\" class=\"size-full wp-image-80311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meatballs at Contigo\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/smoke-berkeley-restaurant-info/\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a> in the East Bay, serves BBQ and Southern Cuisine.\u003c/li>\n\u003cfigure id=\"attachment_80309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/smoked-salmon1000.jpg\" alt=\"Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\" width=\"1000\" height=\"565\" class=\"size-full wp-image-80309\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea-smoked salmon with ginger cilantro sauce at Smoke Berkeley\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/paradiso-restaurant-info/\">\u003cstrong>Paradiso\u003c/strong>\u003c/a>, in San Leandro serves Italian-American cuisine. \u003c/li>\n\u003cfigure id=\"attachment_80310\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/med-plate1000.jpg\" alt=\"Mediterranean Plate at Paradiso\" width=\"1000\" height=\"558\" class=\"size-full wp-image-80310\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mediterranean Plate at Paradiso\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp> To complement the featured Spanish Tapas restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/10/spanish-wines-check-please-bay-area-wine-tips/\">Spanish wines\u003c/a>. \u003c/p>\n\u003cp>\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/rQgxFVY_hC8'\n title='//www.youtube.com/embed/rQgxFVY_hC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ",
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"disqusTitle": "California Toasts 2013's Record Wine Grape Harvest",
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"content": "\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"disqusTitle": "Valentine's (Wine and Cocktails) with Greg and Shelley Lindgren",
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"content": "\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosewoodbar.com//\">\u003cstrong>Rosewood Bar\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rosewood-Bar/85220335096\">Rosewood Bar\u003c/a> \u003c/p>\n\n",
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"excerpt": "Greg and Shelley Lindgren share news on their businesses: his Rye on the Road will soon get new digs, and A16 celebrates its anniversary on Valentine's Day. The power hospitality couple share wine and cocktail ideas that are fun and interesting...including a recipe for “My Bitter Valentine” which will be the Valentine's day special at Rye.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78081\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Shelley_Greg1000.jpg\" alt=\" Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley and Greg Lindgren. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of Greg and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/15/qa-with-shelley-lindgren-wine-director-restaurateur-author/\">Shelley Lindgren\u003c/a>. He is co-owner of some of the top craft cocktail bars in the city (\u003ca href=\"http://www.ryesf.com/\" target=\"_blank\">Rye\u003c/a>, \u003ca href=\"http://www.15romolo.com/\" target=\"_blank\">15 Romolo\u003c/a>, \u003ca href=\"http://www.rosewoodbar.com/\" target=\"_blank\">Rosewood Bar\u003c/a>), as well as co-owner of the craft cocktail catering company in the city, \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a>. Shelley is the owner and wine director of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>, \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and \u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\">A16 Rockridge\u003c/a> as well as being a cookbook author and teacher. \u003c/p>\n\u003cp>She is like the fairy godmother of wine and Italian food. Very few people can make you feel so comfortable and she possesses a deep wisdom about wine. Greg is somewhat of a cocktail savant with encyclopedic knowledge on the history of cocktails. \u003c/p>\n\u003cp>The Lindgrens caught up with Bay Area Bites recently and shared Valentine’s wine and cocktail recommendations that work no matter what one’s love status may be. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We met the summer of 1998 while I was working at Fleur De Lys. Greg and Jon had just opened 15 Romolo, and the Fleur staff would go there every night after work. Greg always had my drink waiting for me. One night, he asked me to a breakfast date at Suppenküche in Hayes Valley. The rest is history. We've been married 13 years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work in similar and overlapping industries?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We try and keep work separate so that we don't become overwhelmed with the everyday grind, but we use each other as sounding boards for ideas, and, of course, wine and cocktail recommendations. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you negotiate work vs. home life?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> We check in with each other, and see who can pick up kids and if we need to book a last minute sitter. Some weeks are more packed than others, but we're used to juggling and late hours. \u003c/p>\n\u003cfigure id=\"attachment_78095\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/dressy-family-pic.jpg\" alt=\"Lindgren family photo. Photo courtesy of the Lindgrens\" width=\"500\" class=\"size-full wp-image-78095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindgren family photo. Photo courtesy of the Lindgrens\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: A16 SF is at the ten-year mark and Greg, you are seeing growth in your businesses. What else is new?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> A16 catering recently had our first event alongside Rye on the Road. We had a blast and are looking forward to more events. Greg has been instrumental sharing advice from his experience in this department with Rye on the Road. There is still so much research and work to develop both A16 and SPQR. It is a marathon lifestyle and something we always want to grow with our wonderful team. We love what we do!\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> \u003ca href=\"http://www.ryeontheroad.com/\" target=\"_blank\">Rye on the Road\u003c/a> is getting it’s own commissary/studio in SOMA this year. For the last several years we have been running our offsite operations from the bar. This space will allow us to maintain our growth, and serve as a resource where we develop our bar ideas.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who pours at home? What are you drinking these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> Sometimes we don't want to open a bottle of wine, so we happily opt for dabbling into Greg's Amaro collection that he has been building over the last 14 years. When we do drink at home, everyone pours (mostly wine). Our boys Finn and Asher take great pride in pouring a glass for Mom and Dad. We are starting them in service early! Tasting will have to wait until they are older though.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving for Valentine’s Day?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> We are beaming with excitement to welcome back as a guest A16's opening executive chef, Christophe Hille, whom we owe so much for our menu focus and food development at A16. It's wonderfully nostalgic and a great reminder of how fortunate we are to have so many people who have supported us all these years. Party time! Also, Valentine's Day is A16's anniversary.\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren: \u003c/strong>My cocktail, My Bitter Valentine, is the special of the day for Rye. It’s a cocktail for everyone else on Valentine’s Day, not just couples.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your favorite drink?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> I love a Sazerac, or a Highball made with Japanese whisky.\u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren: \u003c/strong>I’m a Negroni girl, and have been for years and years.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get inspiration for your work?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Greg Lindgren:\u003c/strong> Life here in San Francisco, and travel. \u003c/p>\n\u003cp>\u003cstrong>Shelley Lindgren:\u003c/strong> I learn so much from our Italian winemaker friends, many who make the journey to San Francisco this time of year for events. It is a reminder to always put our best foot forward and show as much hospitality as possible. I love it and feel inspired every year I get to see them here. The world seems very small sometimes.\u003c/p>\n\u003cp>\u003cstrong>Shelley’s Wine Recommendations:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.damianociolli.it/en/\" target=\"_blank\">\u003cstrong>Damiano Ciolli\u003c/strong>\u003c/a>, '\u003ca href=\"http://www.damianociolli.it/en/wines.html\" target=\"_blank\">\u003cstrong>Silene\u003c/strong>\u003c/a>', \u003cstrong>Olevano Cesanese, Lazio 2009\u003c/strong>:\u003cbr>\nFor many years, Cesane-based red wines were not easy to find exported outside the demands of Rome. Quality-focused, small producers, like Damiano Ciolli, make incredibly versatile wines that I have had so much fun pairing with a wide range of foods from artichokes to porchetta. \u003c/p>\n\u003cp>\u003ca href=\"http://omwines.com/germano-ettore\" target=\"_blank\">\u003cstrong>Ettore Germano\u003c/strong>\u003c/a> \u003cstrong>'Rosanna,' Brut Rose, Piemonte\u003c/strong>:\u003cbr>\nI often think pink with bubbles on Valentine's Day. In fact, we always offer at least one rose sparkling at A16, SPQR and A16 Rockridge. As a longtime fan of Sergio Germano and his talented winemaking, his newest sparkling release, 'Rosanna' is my new obsession. Sergio likes to drink great Champagne and it shows with the quality of Nebbiolo sparkling he was able to create here. It has great effervescence, rose petals, biscuity nose and elegance that have me wanting to pour it for everyone.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantiniereimports.com/uploads/1/4/8/5/14856718/pietracupa_web.pdf\" target=\"_blank\">\u003cstrong>Pietracupa\u003c/strong>\u003c/a>, \u003cstrong>Greco di Tufo, Campania 2012\u003c/strong>:\u003cbr>\nSabino Loffredo will be joining us for our 10th anniversary at A16. He is not only one of the most talented white winemakers in Italy, he is a star of Campania. He makes wines he believes in and they have become a benchmark for greatness of Fiano di Avellino and Greco di Tufo. From bitter greens like kale and dandelion to fish and braised meats, this fabulous Greco di Tufo is complex and delicate, making it a really fun wine to recommend and a go-to for drinking.\u003c/p>\n\u003cfigure id=\"attachment_78079\" class=\"wp-caption aligncenter\" style=\"max-width: 661px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/My_Bitter_Valentine700-661x1024.jpg\" alt=\"My Bitter Valentine. Photo: Ryan Robles Public Relations\" width=\"661\" height=\"1024\" class=\"size-large wp-image-78079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My Bitter Valentine. Photo: Ryan Robles Public Relations\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Greg’s “My Bitter Valentine” Cocktail Recipe\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3/4 oz. Campari\u003c/li>\n\u003cli>1/2 oz. Aperol\u003c/li>\n\u003cli>3/4 oz. Cocchi Vermouth\u003c/li>\n\u003cli>1/2 oz. Blood Orange Juice\u003c/li>\n\u003cli>3 oz. Seltzer\u003c/li>\n\u003cli>Dash of Regan’s Orange Bitters\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine ingredients and serve tall over ice with a blood orange slice.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nShelley Lindgren's Twitter: \u003ca href=\"https://twitter.com/shelleylindgren\">@shelleylindgren\u003c/a>\u003cbr>\nGreg Lindgren's Twitter: \u003ca href=\"https://twitter.com/Rye_on_the_Road\">@Rye_on_the_Road\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16sf.com//\">\u003cstrong>A16 SF\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16SF\">@A16SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16SF\">A16 SF\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com//\">\u003cstrong>A16 Rockridge\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/A16Rockridge\">@A16Rockridge\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge?ws&nr\">A16 Rockridge\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com//\">\u003cstrong>SPQR\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SPQRFillmore\">@SPQRFillmore\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SPQRSanFrancisco\">SPQR\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryesf.com//\">\u003cstrong>Rye & Rye on the Road\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ryesf\">@ryesf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rye/49406035861\">Rye\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com//\">\u003cstrong>15 Romolo\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/15Romolo\">@15Romolo\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/15Romolo\">15 Romolo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Valentine's with Chef Mat Schuster & Wine Expert Paco Cifuentes",
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"content": "\u003cfigure id=\"attachment_78019\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paco-Mat1000.jpg\" alt=\"Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\" width=\"1000\" height=\"750\" class=\"size-full wp-image-78019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paco and Mat in San Sebastián, Spain. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of love and a restaurant. Chef Mat Schuster and wine expert Francisco \"Paco\" Cifuentes opened \u003ca href=\"http://www.canelasf.com/\">Canela Bistro & Wine Bar\u003c/a> in the Castro in 2011 and are partners in business and life. They aren't your typical \"mom and pop\" restauranteurs, but rather \"pop and pop\" restauranteurs who put all of their effort and passion into Canela as sole investors. Bay Area Bites recently caught up with the two to find out about delicious Spanish-inspired Valentine’s food and wine recommendations. Their comments have been edited for clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you two meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The old-fashioned way, at a neighborhood sports bar. The first time I saw him, he was having a conversation with somebody else so I did not pay that much attention. Then I kept running into him and thought it was a bit strange and too many times for it to be by chance.... Then we met at that same bar again and Mat asked me if I would let him buy me a drink and invited me to join him and his friends. The rest is history! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Paco, you are known for your wine expertise. Who pours at home and what are you drinking lately?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> I pour at home. Mat is almost perfect on everything else, but he is not a wine drinker. I am the one who chooses the wine for dinner parties and am always drinking from several bottles at a time. I don't drink several bottles on the same day because I have a wine preserver system. Right now I am drinking a Godello from Spain, a great Malbec from Mendoza, Argentina, and an amazing \u003ca href=\"http://en.wikipedia.org/wiki/Brunello_di_Montalcino\">2004 Brunello di Montalcino\u003c/a>. I am in heaven with all of them! \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's it like to run a \"pop and pop\" restaurant together? Mary Ladd talks to Chef Mat Schuster and wine expert Paco Cifuentes of Canela Bistro & Wine Bar in the Castro to find out.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to work together? How do you negotiate work versus home life\u003c/strong>?\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> People told us that we were going to fight if we started working together. We have a spirited relationship anyway and now we fight about much more interesting things then whose turn it is to buy toilet paper! We do have to make an effort to stop talking about work to maintain just a little bit of sanity.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is hard but fun at the same time. There is nobody that I trust as much I trust Mat and I think he feels the same way. We are constantly leaning on each other to move the business forward. It is also hard because the lines between work and home life are blurry. I don't mind. I think we know each other in a way that most couples can not and I always love what I see.\u003c/p>\n\u003cfigure id=\"attachment_78017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canela1000.jpg\" alt=\"Canela interior. Photo courtesy of Canela\" width=\"1000\" height=\"639\" class=\"size-full wp-image-78017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Canela interior. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new at the restaurant?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are constantly changing things to make ourselves better whether it be the food, decor, processes. We never sit around too long to pat ourselves on the back. As a relatively new business, there is always something to improve! I just got a small smoking gun food smoker and I have been having fun with that smoking different oils. I am going to try a smoked gazpacho next!\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> One of the things I love about this business is that no one night is the same as another. We went through a major renovation that has brought a more intense \"soul\" to Canela, the kind of soul that Mat and I always envisioned. Mat also changes the menu all the time. \u003c/p>\n\u003cfigure id=\"attachment_78020\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Paella-800.jpg\" alt=\"Paella at Canela. Photo courtesy of Canela\" width=\"801\" height=\"573\" class=\"size-full wp-image-78020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella at Canela. Photo courtesy of Canela\u003c/figcaption>\u003c/figure>\n\u003cp>There are also some new fantastic wines that we started introducing this fall: Riojas, Albariño, Toro, and our first vino from Navarra.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you serving up for Valentine’s Day? And what recommendations would you give for food and wine?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> We are doing 3 seatings and 4 courses with optional vegetarian courses and wine flights available. The menu is:\u003c/p>\n\u003cblockquote>\u003cp>\u003cem>Amuse of grape and almond white gazpacho\u003c/em>\u003c/p>\n\u003cp>Cava saffron braised fish cocochas (Cheeks)\u003cbr>\nor\u003cbr>\nWild mushroom buenuelo with tarragon Aioli\u003c/p>\n\u003cp>Calamari en su tinta (squid ink) with puree of Spanish white beans\u003cbr>\nor\u003cbr>\nCastilian onion and garlic soup with Manchego crouton\u003c/p>\n\u003cp>Braised lamb shank with chocolate lentils\u003cbr>\nor\u003cbr>\nPotaje of garbanzos and spinach\u003c/p>\n\u003cp>Leche frita with creme anglaise and honey poached fig\u003cbr>\nor\u003cbr>\nTrio of chocolate truffles: vanilla cinnamon, toasted sesame seed and hazelnut sea salt\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Paco:\u003c/strong> We love that day, and take it very seriously. Mat spends tons of time developing the tasting menu and it is very special for us. \u003c/p>\n\u003cp>For wine, I would start with some bubbles, such as a glass of \"\u003ca href=\"http://www.wine-searcher.com/wine-152455-0000-font-i-jordana-reserva-brut-cava-catalonia-spain\">Font i Jordana\u003c/a>,\" an amazing Cava from Spain. Then I would follow with a glass of a well-rounded white wine, with some floral notes, such as the \u003ca href=\"http://www.wine-searcher.com/find/a+coroa+godello+valdeorras+galicia+spain/2010\">2010 \"200 Cestos\"\u003c/a> an amazing Godello from Valdeorras, Spain that will help you feel the enchantment of the night. And then I would definitely go with a sophisticated but bold red, like a Rivera del Duero or a Toro. A glass of \u003ca href=\"http://www.wine-searcher.com/wine-23554-2009-bodegas-hermanos-sastre-vina-sastre-regina-vides-ribera-del-duero-spain\">2009 \"Viña Sastre, Regina Vides\"\u003c/a> is perfect for the main dishes. These wines will make you love everything that night.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where are your Bay Area favorite romantic spots?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> The combination of farmland, wild nature and charming little towns makes Sonoma County incredibly romantic! I always want to bring Mat to Sebastopol and the Russian River and get him out of his kitchen. For brunch or dinner, we end up at \u003ca href=\"http://frenchgardenrestaurant.com/\">The French Garden\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/marthas-old-mexico-sebastopol?ob=1\">Martha's Old Mexico\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> Chinese Food pig out. I love to try lots of things, either old favorites from a new place or new items I have not had before. To be a little bit adventurous, I like the more authentic Szechuan style restaurants.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> Chocolate croissants. I can eat hundreds of them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get work inspiration?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mat:\u003c/strong> My collection of Spanish cookbooks that we have brought back from our many different trips to Spain. It is fantastic to see how I can take traditional Spanish ingredients and make them my own, either infused with a modern technique or a California ingredient.\u003c/p>\n\u003cp>\u003cstrong>Paco:\u003c/strong> It is such an amazing feeling knowing that you have contributed to someone grabbing a moment of pleasure and happiness enjoying our food and wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.canelasf.com//\">\u003cstrong>Canela\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Canela_SF\">@Canela_SF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CanelaSF\">Canela Bistro Bar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_76065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\" alt=\"Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>60,000 pounds of fresh fruit, 2,200 pounds of assorted cheeses, 14,000 pounds of potatoes, 10,000 pounds of whole chicken: the numbers for feeding guests on a \u003ca href=\"http://www.celebritycruises.com/explore/ships/detail.do?shipCode=ML&cid=ps_pgr_goog_gawsagml_1204_ps7\">Celebrity Millennium\u003c/a> cruise ship are bigger than any catering gig I’ve tackled and definitely interesting from an operational standpoint. For this type of dining, sauces and dressings are all made in-house: my onboard kitchen tour confirmed this and I was surprised at how fresh things tasted. Cruise ships are floating cities, with constant food and entertainment options—for wine, there are those self-serve by-the-ounce kiosks open 24 hours a day. Vodka is the most popular spirit. Cocktail options beyond martinis range from Moscow Mule to passion fruit and pear drinks. The food displays reminded me of cooking school and catering, where I quickly learned how much time and care it takes to make a fruit sculpture, an ice carving or a delectable looking house made out of three kinds of bread. \u003c/p>\n\u003cfigure id=\"attachment_76069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\" alt=\"The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"76062,76063\"]\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n",
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"excerpt": "Cooking for guests aboard a giant cruise ship has its own challenges: 24-hour service, rolling-and-rocking motion from the sea, and making many menu items from scratch. Mary Ladd found out why the Top Chef TV show hit the seas this season and she gets a behind-the-scenes view of the kitchens, buffets and restaurants aboard the Celebrity Millennium.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/buffet-cruiseship1000.jpg\" alt=\"Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brunch dessert buffet with ice sculpture. Photo by Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>60,000 pounds of fresh fruit, 2,200 pounds of assorted cheeses, 14,000 pounds of potatoes, 10,000 pounds of whole chicken: the numbers for feeding guests on a \u003ca href=\"http://www.celebritycruises.com/explore/ships/detail.do?shipCode=ML&cid=ps_pgr_goog_gawsagml_1204_ps7\">Celebrity Millennium\u003c/a> cruise ship are bigger than any catering gig I’ve tackled and definitely interesting from an operational standpoint. For this type of dining, sauces and dressings are all made in-house: my onboard kitchen tour confirmed this and I was surprised at how fresh things tasted. Cruise ships are floating cities, with constant food and entertainment options—for wine, there are those self-serve by-the-ounce kiosks open 24 hours a day. Vodka is the most popular spirit. Cocktail options beyond martinis range from Moscow Mule to passion fruit and pear drinks. The food displays reminded me of cooking school and catering, where I quickly learned how much time and care it takes to make a fruit sculpture, an ice carving or a delectable looking house made out of three kinds of bread. \u003c/p>\n\u003cfigure id=\"attachment_76069\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cruiseship1000.jpg\" alt=\"The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76069\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Celebrity Millennium in Alaska. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was excited to see the natural sites via a recent cruise to \u003ca href=\"http://www.celebritycruises.com/destinations/home.do?dest=ALCAN\">Alaska\u003c/a>, and appreciated the idea of not having to plan, cook or clean for anyone. Eating (and drinking) onboard a floating city is fun, comfortable, and even exciting--there’s a reason Celebrity was featured on \u003ca href=\"http://www.bravotv.com/top-chef/season-10/blogs/team-top-chef/to-infinity-and-beyond\">Top Chef\u003c/a> for exactly this sort of modern and tasty fare (of course, the TV arrangement likely took some brand negotiating). One trend at Qsine, one of the many restaurants onboard, included appetizers served in a standing drawer--really the coolest presentation I've seen in a long time. I interviewed Chef Steve van der Merwe, Corporate Chef at Celebrity Cruises to find out more about cooking on a cruise ship. His comments have been edited for length.\u003c/p>\n\u003cfigure id=\"attachment_76066\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chefsteve700-681x1024.jpg\" alt=\"Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\" width=\"400\" class=\"size-large wp-image-76066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve van der Merwe. Photo courtesy of Celebrity Cruises\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to cook on a cruise ship? \u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> It presents its own unique challenges. Guest demographics change every cruise. Or the ship may experience heavy seas, making it rather interesting in the galleys. Safety is of utmost importance at all times. We use specialized cooking equipment that can withstand the ship's rolling-and-rocking motion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many kitchens are on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Celebrity Millennium has a total of eight galleys and a double occupancy of 2,158 guests. The ship serves over 10,500 meals per day, including the crew of around 950. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What size ice blocks are used for ice sculptures?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to \"soften\" a little for around two hours in a temp-controlled environment. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to move up the ranks?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work. \u003c/p>\n\u003cp>It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds\" sometimes.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the daily food numbers like?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe: \u003c/strong>If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.\u003c/p>\n\u003cul>On a seven-night cruise Celebrity Millennium will use:\n\u003cli>2,200 dozen eggs\u003c/li>\n\u003cli>500 gallons of whole milk\u003c/li>\n\u003cli>3,200 individual whole milks\u003c/li>\n\u003cli>60,000 pounds of fresh fruit\u003c/li>\n\u003cli>2,200 pounds of assorted cheeses\u003c/li>\n\u003cli>14,000 pounds of potatoes\u003c/li>\n\u003cli>10,000 pounds of whole chicken\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Bay Area Bites: How does the 24-hour bakery production unfold?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a funny memory from cooking on board?\u003c/strong>\u003cbr>\n\u003cstrong>van der Merwe:\u003c/strong> When I worked in the production galley, there were three Chef De Parties and a 2nd Cook. The guy in charge of the cold pantries for the entire ship was making pie pastry. He measured his flour and added butter and then walked away to get some salt. The mixer was still off and switched to the lowest setting (no. 1). I walked past the mixer and switched the setting to the highest (no. 4). When the poor guy returned he hit the \"on\" button without checking the setting. As a result, the paddle blitzed the cold butter and flour into the biggest flour cloud you have ever seen in your life. We all laughed uncontrollably. He was less than impressed by the fact that he was covered from head to toe in flour.\u003c/p>\n\n\u003c/div>\u003c/p>",
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