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"content": "\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. 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Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken",
"title": "'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken",
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"content": "\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese",
"title": "'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers",
"title": "'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\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/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce",
"title": "'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)[aside postID=news_11809265,bayareabites_136549]\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus | KQED",
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"headline": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Delightful Pinks to Celebrate National Rosé Day",
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"content": "\u003cp>[aside tag='wine' label='Sip on Some Wine News']\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Celebrate National Rosé Day this weekend with some of my favorites! From cans to screwcaps to sparkling and bottles—there are so many wines I've been eyeing and have tasted. I sampled wines under $10 and some up to $30, but here are 5 of my favorites:\u003c/p>\n\u003ch2>\u003ca href=\"http://www.fleursdeprairie.com/index.html\">2018 Fleurs de Prairie Rosé\u003c/a>, Vin de Provence, France $17\n\u003cfigure id=\"attachment_133911\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg\" alt=\"The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy.\" width=\"202\" height=\"600\" class=\"size-full wp-image-133911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie.jpg 202w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Fleurs-de-Prairie-160x475.jpg 160w\" sizes=\"(max-width: 202px) 100vw, 202px\">\u003cfigcaption class=\"wp-caption-text\">The Fleurs de Prairie is fresh, vibrant and oh-so-easy to enjoy. \u003ccite>(Courtesy of Fleurs de Prairie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h2>\u003cp>Fleurs is the epitome of chic pink. Hailing from southern France’s Côtes de Provence, this aromatic rosé in made in the classic Provençal style capturing an alluring pale hue and delicate flavors. With a stylish wildflower-embellished bottle that gives a nod to the meaning of the name, the Fleurs de Prairie blends traditional grapes such as Grenache, Cinsault and Syrah. It is fresh, vibrant and oh-so-easy to enjoy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.botabox.com/\">2018 Bota Box Dry Rosé\u003c/a>, California $24 box = $6 bottle\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133910\" class=\"wp-caption aligncenter\" style=\"max-width: 295px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Bota-box.png\" alt=\"Bota Box is the best rosé deal on the market.\" width=\"295\" height=\"400\" class=\"size-full wp-image-133910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box.png 295w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Bota-box-160x217.png 160w\" sizes=\"(max-width: 295px) 100vw, 295px\">\u003cfigcaption class=\"wp-caption-text\">Bota Box is the best rosé deal on the market. \u003ccite>(Courtesy of Bota Box)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think boxed wine is cheap? Not so fast. Bota Box will have you thinking “inside” the box. This three-liter container is the equivalent of four bottles, so it is affordable. But, because the quality of the wine is so high, it’s the best rosé deal on the market. Bota Box can stay fresh for weeks, is portable, and the packaging is environmentally friendly. Juicy with a dry finish, it’s a pink to drink all summer long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.bodegasfaustino.com/en/wines/faustino-vii-rose\">2018 Faustino VII Rosado\u003c/a>, Rioja, Spain $12\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133912\" class=\"wp-caption aligncenter\" style=\"max-width: 202px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/faustino--e1559933038568.png\" alt=\"The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\" width=\"202\" height=\"540\" class=\"size-full wp-image-133912\">\u003cfigcaption class=\"wp-caption-text\">The Faustino Rosado is a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between. \u003ccite>(Courtesy of Faustino Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Often drinkers think of only elegant reds from the region of Rioja, Spain, but the lesser-known treasure is Rioja Rosados. Made with Tempranillo – the classic red grape of Rioja – the Faustino is a dry-styled pink with spicy notes and a whiff of floral aromas. Medium-bodied with bright acidity, it’s a rosé meant to be drunk with food from fruit salad to barbeque ribs...and everything in between.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.lvewines.com\">2018 LVE Rosé\u003c/a>, Côtes de Provence, France $25\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133913\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/LVE-rose.png\" alt=\"If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives.\" width=\"600\" height=\"600\" class=\"size-full wp-image-133913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose.png 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/LVE-rose-160x160.png 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives. \u003ccite>(Courtesy of Legend Vineyard Exclusives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to splurge on a pink with star power, look to Legend Vineyard Exclusives (LVE). A partnership between wine-loving singer, John Legend, and celebrity vintner, Jean-Charles Boisset, the LVE brand has a home in Napa Valley at Raymond Vineyards, but its heart is in France. This beautifully-dressed bottle is not only pretty to look at but delicious to drink.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://scharffenbergercellars.com/\">Scharffenberger Brut Rosé ‘Excellence’ Sparkling\u003c/a>, Mendocino County, California $26\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_133914\" class=\"wp-caption aligncenter\" style=\"max-width: 210px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Scharffenberger--e1559933071642.jpg\" alt=\"The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert.\" width=\"210\" height=\"665\" class=\"size-full wp-image-133914\">\u003cfigcaption class=\"wp-caption-text\">The Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. \u003ccite>(Courtesy of Scharffenberger)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scharffenberger has been crafting world-class sparkling wine in Mendocino for nearly 40 years. This pink bubbly shows why it’s one of California’s classics. Using the traditional bottle-fermented method, their wines are known for smooth complexity. Made with Chardonnay and Pinot Noir, the Brut Rosé ‘Excellence’ is a wine to open for cocktails but has the richness to pair with an entire meal including dessert. Pop one open tonight.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>KQED’s James Beard and Emmy Award-winning program \u003ca href=\"http://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> is back. The 13th season premieres on Thursday, April 26, 2018, at 7:30pm on KQED 9. \u003c/p>\n\u003cp>New guests celebrate their favorite Bay Area restaurants and host \u003ca href=\"https://www.kqed.org/checkplease/host-biography\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a> moderates the conversation adding humor, wit and expertise. Season 13 features 20 new episodes, including five specials that bundle restaurants from past seasons. The broadcast schedule kicks off on April 26 followed by new shows starting: July 12 and September 13. Watch any show online at \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>\u003cem>Check, Please! Bay Area.\u003c/em>\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>In every \u003cem>Check, Please!\u003c/em> episode, each guest chooses their favorite place to eat and the other two guests visit anonymously — the restaurants are not notified when \u003cem>Check, Please!\u003c/em> “reviewers” are dining there. After trying each other’s recommendations, they join host and moderator Leslie Sbrocco to discuss, dispute, and celebrate their dining experiences with lively commentary.\u003c/p>\n\u003cp>Season 13 celebrates the unique and colorful people that call the Bay Area home. Guests for this season include attorneys, venture capitalists, hairdressers, DJs, an Indian Tribal Councilor, as well as drag stars Sister Roma and Bebe Sweetbriar, and celebrity chef Ryan Scott.\u003c/p>\n\u003cp>Restaurants featured in the first half of the 13th season come from all corners of the Bay Area and include Speisekammer German Restaurant (Alameda), Kate’s Kitchen (San Francisco), ADEGA (San Jose), Rocco’s Cafe (San Francisco), Arun Thai (Novato), La Marcha Tapas Bar (Berkeley), Copper Spoon Cocktails & Kitchen (Oakland), Buck’s of Woodside (Woodside), Gardenias Restaurant (San Francisco), Noodles Pho Me (San Leandro) and Maybeck’s (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Check Please guests always surprise and delight me!” says Sbrocco. “They have an endless appetite for new restaurants and cuisines and never fail to bring a fresh perspective. With each episode, we get to explore these Bay Area favorites with the people who know them best.”\u003c/p>\n\u003cp>“Each year we’re thrilled by the number of people who are passionate about our local restaurant scene” Producer Tina Salter adds. “There are an endless number of Bay Area eateries and people love them for different reasons. Our guests will help you find the unpretentious neighborhood spot, date night classic or something new and unexpected.”\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> takes applications year round. Interested parties can \u003ca href=\"https://www.kqed.org/checkplease/apply\" target=\"_blank\" rel=\"noopener\">\u003cstrong>apply to be a guest\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Get ready for Season 13 by binge watching episodes from \u003ca href=\"https://www.kqed.org/checkplease/category/season-12/\" target=\"_blank\" rel=\"noopener\">Season 12\u003c/a>!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>KQED’s James Beard and Emmy Award-winning program \u003ca href=\"http://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a> is back. The 13th season premieres on Thursday, April 26, 2018, at 7:30pm on KQED 9. \u003c/p>\n\u003cp>New guests celebrate their favorite Bay Area restaurants and host \u003ca href=\"https://www.kqed.org/checkplease/host-biography\" target=\"_blank\" rel=\"noopener\">Leslie Sbrocco\u003c/a> moderates the conversation adding humor, wit and expertise. Season 13 features 20 new episodes, including five specials that bundle restaurants from past seasons. The broadcast schedule kicks off on April 26 followed by new shows starting: July 12 and September 13. Watch any show online at \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>\u003cem>Check, Please! Bay Area.\u003c/em>\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>In every \u003cem>Check, Please!\u003c/em> episode, each guest chooses their favorite place to eat and the other two guests visit anonymously — the restaurants are not notified when \u003cem>Check, Please!\u003c/em> “reviewers” are dining there. After trying each other’s recommendations, they join host and moderator Leslie Sbrocco to discuss, dispute, and celebrate their dining experiences with lively commentary.\u003c/p>\n\u003cp>Season 13 celebrates the unique and colorful people that call the Bay Area home. Guests for this season include attorneys, venture capitalists, hairdressers, DJs, an Indian Tribal Councilor, as well as drag stars Sister Roma and Bebe Sweetbriar, and celebrity chef Ryan Scott.\u003c/p>\n\u003cp>Restaurants featured in the first half of the 13th season come from all corners of the Bay Area and include Speisekammer German Restaurant (Alameda), Kate’s Kitchen (San Francisco), ADEGA (San Jose), Rocco’s Cafe (San Francisco), Arun Thai (Novato), La Marcha Tapas Bar (Berkeley), Copper Spoon Cocktails & Kitchen (Oakland), Buck’s of Woodside (Woodside), Gardenias Restaurant (San Francisco), Noodles Pho Me (San Leandro) and Maybeck’s (San Francisco).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Check Please guests always surprise and delight me!” says Sbrocco. “They have an endless appetite for new restaurants and cuisines and never fail to bring a fresh perspective. With each episode, we get to explore these Bay Area favorites with the people who know them best.”\u003c/p>\n\u003cp>“Each year we’re thrilled by the number of people who are passionate about our local restaurant scene” Producer Tina Salter adds. “There are an endless number of Bay Area eateries and people love them for different reasons. Our guests will help you find the unpretentious neighborhood spot, date night classic or something new and unexpected.”\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> takes applications year round. Interested parties can \u003ca href=\"https://www.kqed.org/checkplease/apply\" target=\"_blank\" rel=\"noopener\">\u003cstrong>apply to be a guest\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Get ready for Season 13 by binge watching episodes from \u003ca href=\"https://www.kqed.org/checkplease/category/season-12/\" target=\"_blank\" rel=\"noopener\">Season 12\u003c/a>!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\nhttps://youtu.be/fxXAB5Qc8f4\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\nhttps://youtu.be/xKUyh2rW0bg\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\nhttps://youtu.be/ETuqsSflNCg\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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