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"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
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"disqusTitle": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"title": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n[youtube http://www.youtube.com/watch?v=gRgtpPcvnS0]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_61507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp805-group1000a.jpg\" alt=\"Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the fifth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> fifth episode of Season 8 airs on Thursday May 9 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8743\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and spirits) tips with each episode.\u003c/p>\n\u003cp>The fifth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8771\">Bocanova\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8783\">Willi's Wine Bar\u003c/a> (Santa Rosa) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8803\">The Rotunda of Neiman Marcus\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Wines of Washington State:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=E3JM2xeLe1I]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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