Rawdance Brings A Public Affair to Orson Restaurant
San Francisco Food Secrets of Frankie Frankeny & Chloe Harris
BlogHer Food Conference, Day 1
Orson Brunch and a Fleeting Love Affair
Event: Wine. Dine. Donate
Dessert by the Book
Sponsored
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Photo: Dudley Flores","publishDate":1318911836,"status":"inherit","parent":34305,"modified":1318911836,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2011/10/RAWdanceOrson400.jpg","width":400,"height":400}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"amy-sherman":{"type":"authors","id":"5020","meta":{"index":"authors_1591205172","id":"5020","found":true},"name":"Amy Sherman","firstName":"Amy","lastName":"Sherman","slug":"amy-sherman","email":"cookingwithamyblog@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. 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Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_44449":{"type":"posts","id":"bayareabites_44449","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44449","score":null,"sort":[1339783921000]},"guestAuthors":[],"slug":"lgbt-pride-profile-palomino-chef-adam-jones","title":"LGBT Pride Profile: Palomino Chef Adam Jones ","publishDate":1339783921,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n","blocks":[],"excerpt":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","status":"publish","parent":0,"modified":1340037350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1318},"headData":{"title":"LGBT Pride Profile: Palomino Chef Adam Jones | KQED","description":"In celebration of LGBT Pride month, Mary Ladd profiles Palomino Chef Adam Jones, who has spent 26 of his 38 years cooking. Jones shares what it's like to be queer in the restaurant community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"LGBT Pride Profile: Palomino Chef Adam Jones ","datePublished":"2012-06-15T18:12:01.000Z","dateModified":"2012-06-18T16:35:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44449 http://blogs.kqed.org/bayareabites/?p=44449","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/","disqusTitle":"LGBT Pride Profile: Palomino Chef Adam Jones ","path":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/347_BABNoH8_AdamJones.jpg\" alt=\"Adam Jones\" title=\"Adam Jones\" width=\"347\" height=\"416\" class=\"alignnone size-full wp-image-44497\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones. Photo courtesy of Adam Jones\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is about to get full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. Turns out, cooking and serving food here can be something of a non-issue for some of the LGBT folks we talked with.\u003c/p>\n\u003cp>Up first is Adam Jones, who is the Food and Beverage (“F&B” in industry parlance) Director and Executive Chef at the Embarcadero \u003ca href=\"https://twitter.com/?iid=am-60662501713398025563415687&nid=23+sender&uid=47474320&utm_content=profile#!/PalominoSanFran\">restaurant\u003c/a> \u003ca href=\"http://www.palomino.com/\">Palomino\u003c/a> in San Francisco, where Jones said “forty per cent of our staff are gay.” Jones has spent 26 of his 38 years working in restaurants. The Kansas City native is from \"the Missouri side, where it’s home of the Chiefs, restaurants and industrial stuff.” He has also cooked at the \u003ca href=\"http://www.hotelwhitcomb.com/main/WHITCOMB-Page.asp?p=1\">Hotel Whitcomb\u003c/a>, and \u003ca href=\"http://michaelmina.net/\">Restaurant Michael Mina\u003c/a>. Jones was Executive Chef at the \u003ca href=\"http://www.franciscanrestaurant.com/\">Franciscan Restaurant\u003c/a>, which is known as much for its crab cakes as it is for being one of the only restaurants to ever sponsor a float for the San Francisco Gay Pride parade. \u003c/p>\n\u003cp>Bay Area Bites caught up with Jones via phone interview. His comments have been edited for clarity and brevity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/400_BAB_AdamJones_RolandPassot.jpg\" alt=\"Adam Jones with Roland Passot\" title=\"Adam Jones with Roland Passot\" width=\"400\" height=\"535\" class=\"alignnone size-full wp-image-44498\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones with Roland Passot at La Folie photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>The culinary world has often been portrayed as quite sexist. What is your perspective and experience with regard to sexism as well as homophobia in the restaurant world?\u003c/strong>\u003cbr>\nI’ve seen way more women in the kitchen these days. It’s not just a San Francisco thing. I’ve been in kitchens all over: Paris, Venezia, Kansas City, and here. There are way more women now than there were before. I am 38 but 26 of those years have been spent in commercial kitchens. That kind of work is all I know. I have more women working for me now. I should say girls since some of them are quite young. Overall, I think having more women in the kitchen is a positive thing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for homophobia, I don’t think I’ve ever experienced it. There weren’t any gay people in kitchens in Kansas City when I got my start that I know of. Being gay on a chef’s resume may be a positive. If you’re a lesbian, then you’re super alpha and strong. And if you’re a gay man, it’s really the same thing. \u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house versus the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nFront or back of the house, male or female, gay or straight, I don’t think there’s any difference in the experience each individual may have. I tend to find a few less lesbians in the front of the house because they tend to cook and be in the back of the house. Maybe I’m biased and have seen this set up because of me. [Laughs]. I don't know. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/560BAB_AdamJonesCooking.jpg\" alt=\"Adam Jones Cooking\" title=\"Adam Jones Cooking\" width=\"560\" height=\"445\" class=\"alignnone size-full wp-image-44499\">\u003c/a>\u003cbr>\n\u003cem>Adam Jones cooking. Photo courtesy of Adam Jones\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>What is it like coming out as a chef? Has being an LGBT person affected your career in any particular way? \u003c/strong>\u003cbr>\nI was kind of a late bloomer and moved out to San Francisco with the woman who was my wife. I came upon this discovery of being gay late, when I was around age 24. I was working at the Franciscan and had been there five or six years when I came out. Obviously I had worked with those folks for a long time. I had a wife, and then I had a husband. It was bizarre, funny and strange. I don't regret anything that happened. \u003c/p>\n\u003cp>There were a few professional folks who said to me, ‘You can’t market yourself as gay.’ I don't put being gay as my big selling point and it’s also something that I don’t deny. I’m proud to represent and I’ve done Pride events. Sometimes those things get political and if so then I keep my distance. There are some folks who have TV shows and they kind of go for a profile. In general, the gay community is made up of foodies and they have dollars to spend in restaurants like mine. Foodies in cities like this are gay friendly. I don’t wear being gay on my sleeve, but I’m happy to represent.\u003c/p>\n\u003cp>\u003cstrong>You and your husband Gary have been together for 14 years. What is coupled life like for you?\u003c/strong>\u003cbr>\nWe have a house in Pittsburg in the East Bay and are signing adoption papers the same month of our anniversary this year. We’re doing an open adoption. It’ll be local and we’re stoked about it. \u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world? In the Bay Area?\u003c/strong>\u003cbr>\nI’ve done a lot of gay events and cooking demos at Macy's. It used to be there was a gay subculture until all my other cohorts went on Top Chef and then fled the area. Ironically most are lesbians. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/25/food-secrets-of-chef-jennifer-biesty/\">Jennifer Biesty\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef/season-9/bio/janine-falvo\">Janine Falvo\u003c/a>, \u003ca href=\"https://twitter.com/#!/ChefJamieLauren\">Jamie Lauren\u003c/a> and \u003ca href=\"https://twitter.com/#!/YigitPura\">Yigit Pura\u003c/a> come to mind. My \u003ca href=\"http://www.nytimes.com/2012/06/03/opinion/sunday/the-science-of-gaydar.html\">gaydar\u003c/a> is horrible but there’s \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> and \u003ca href=\"http://elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>. I have bleached blonde hair and used to get mistaken for Elizabeth all the time. People would come up to me and say, “Elizabeth?!” and start talking. I think her blonde hair is natural. Mine’s not. \u003c/p>\n\u003cp>I don’t hang out with the “big big wigs” like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2004/06/30/FDG587CI201.DTL&o=2&type=printable\">Tracy Hsu\u003c/a> was my mentor at Michael Mina and is my bestest buddy. \u003c/p>\n\u003cp>We chefs only call each other if we need something: “Oh my god, I need clams, I’m out of ‘em.” Or, “I need halibut.” \u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nThere are more approachable restaurants here, like \u003ca href=\"http://www.marketstreetgrillsf.com/main/msg-home.asp?p=1\">Market Street Grill\u003c/a>. Everything on my resume fits that bill: Palomino, Michael Mina, and the Franciscan. I’ve always known Gary Danko, Michael Mina and Mecca as spots. \u003c/p>\n\u003cp>There are a few restaurants that cater and market to the gay dollar. The Franciscan was the only restaurant that sponsored a float in the Pride parade for two out of the ten years I was there. One of the Franciscan dining room managers said “put Adam’s name on it.” It was a lot of work, way more work than we thought. But it was fun, too. The Franciscan management was always really cool about that and morally supportive. The owners were two straight men! I was really stoked that they said, “Hey let’s support the parade.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month?\u003c/strong>\u003cbr>\nI’m a horrible person for this question. I'm the one that gets there the week before. I forget every year that it's time for Pride. Gary and I lay low and try to be domesticated. We’ll probably be making stir fry for our dogs and planting tomatoes. I’m not really big into the party scene but I’m cool with it happening. We’ll probably be laying low this year. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44449/lgbt-pride-profile-palomino-chef-adam-jones","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10513","bayareabites_602","bayareabites_4300","bayareabites_2328","bayareabites_4299","bayareabites_2329","bayareabites_9448","bayareabites_9445","bayareabites_10514","bayareabites_1251","bayareabites_4303"],"featImg":"bayareabites_44497","label":"bayareabites"},"bayareabites_34305":{"type":"posts","id":"bayareabites_34305","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34305","score":null,"sort":[1318953659000]},"guestAuthors":[],"slug":"rawdance-brings-a-public-affair-to-orson-restaurant","title":"Rawdance Brings A Public Affair to Orson Restaurant","publishDate":1318953659,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \u003c/p>\n\n","blocks":[],"excerpt":"The pair behind Rawdance bring their fresh moves to the restaurant scene in performances at Orson this week.","status":"publish","parent":0,"modified":1318955762,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":795},"headData":{"title":"Rawdance Brings A Public Affair to Orson Restaurant | KQED","description":"The pair behind Rawdance bring their fresh moves to the restaurant scene in performances at Orson this week.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rawdance Brings A Public Affair to Orson Restaurant","datePublished":"2011-10-18T16:00:59.000Z","dateModified":"2011-10-18T16:36:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34305 http://blogs.kqed.org/bayareabites/?p=34305","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/18/rawdance-brings-a-public-affair-to-orson-restaurant/","disqusTitle":"Rawdance Brings A Public Affair to Orson Restaurant","path":"/bayareabites/34305/rawdance-brings-a-public-affair-to-orson-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAWdanceOrson400.jpg\" alt=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" title=\"The pair behind A Public Affair play with their food. Photo: Dudley Flores\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-34421\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The pair behind \"A Public Affair\" play at the table.\u003c/strong> Photo: Dudley Flores\u003c/em>\u003c/p>\n\u003cp>Seated in the center of the industrial-chic dining space at \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> in San Francisco last week, Ryan T. Smith and Wendy Rein look like any other cute, urban couple catching up over a meal.\u003c/p>\n\u003cp>But--wait--the twosome are picking at unadorned lettuce, albeit artfully arranged on the plate. Under the table they sport ballet slippers. And, diners are about to discover, not as some quirky fashion statement. For a few nights this month, Elizabeth Falkner's restaurant, which has a rap for adventure in the kitchen, is bringing some extra buzz to the table. \u003c/p>\n\u003cp>Smith and Rein, the long and lithe co-creators of the popular local company \u003ca href=\"http://rawdance.org/company.html\">RAWdance\u003c/a>, are giving eaters something to chew over while they dine out. Their 10-minute \u003ca href=\"http://rawdance.org/upcomingevents.html\">A Public Affair\u003c/a>, showtimes roughly at 7 and 8:30, makes fun, flirty use of objects on hand (greens get nibbled suggestively, napkins are tossed playfully over a partner's head, and chairs morph from obstacles to props).\u003c/p>\n\u003cp>This week, the couple will perform their new work, billed as \"California cuisine with a side of violins and a dash of dance,\" on Tuesday and Wednesday evenings. Think a riff on traditional dinner theater with a surprise twist a la flash mobs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This isn't the duos first foray into performing sans a stage: They've danced in an empty store at the Westfield Shopping Center during the holiday season, strutted their stuff in Union Square Park, and just last week took their modern moves to a UCSF LGBT mixer on the rooftop grass patio at the Mission Bay site. (Gotta love the bounce back a sprung surface like grass provides.)\u003c/p>\n\u003cp>Smith and Rein, partners in dance for more than a decade (and housemates too), are artists-in-residence at \u003ca href=\"http://odcdance.org/\">ODC Dance Commons\u003c/a>, where they teach classes in the wildly popular \u003ca href=\"http://rhythmandmotion.com/\">Rhythm and Motion\u003c/a> program (Full disclosure: This writer has been an R&M devotee for 20 years.) \u003c/p>\n\u003cp>And, like fellow teacher \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">Amara Smith\u003c/a>, the pair want to play with food in their creative work. \"San Francisco has such a strong, pulsing food culture that we're all naturally pulled to it,\" says Smith. \"I also think there's something about the sense of community around food, the act of bringing people together to share an experience, that's really appealing to tap into.\"\u003c/p>\n\u003cp>Rein and Smith, both vegetarians, cook, eat, and experiment in the kitchen together, which is the only room in their house they can dance in. They're also big fans of \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a>, where \u003ca href=\"http://www.elizabethfalkner.com/bio.html\">Falkner\u003c/a> has served as a judge. (This month she can be found among the competition on \u003ca href=\"http://www.foodnetwork.com/the-next-iron-chef/index.html\">The Next Iron Chef\u003c/a> on the Food Network.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/RAW.ryan_.wendy500.jpg\" alt=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" title=\"In flight: Ryan T. Smith and Wendy Rein of RAWdance. Photo: R. J. Muna\" width=\"500\" height=\"501\" class=\"alignnone size-full wp-image-34420\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>In flight: Ryan T. Smith and Wendy Rein of RAWdance.\u003c/strong> Photo: R. J. Muna\u003c/em>\u003c/p>\n\u003cp>Despite the unconventional setting, the dancers choreography exhibits classic technique with a strong physicality, set to violin music composed by Sarn Oliver, one half of \u003ca href=\"http://tangledduo.com/tangledduo.com/Tangled_home.html\">Tangled Duo\u003c/a>, which performed live in the preview run of this work last Tuesday. Scheduling conflicts prevent the San Francisco Symphony Orchestra members from performing each evening.\u003c/p>\n\u003cp>The dance world can be insular and elitist, says Smith, which is why his company performs for the public in unexpected places. \"We like to break down those boundaries by showing athletic, crafted work up close and personal without any distance from our audience,\" he says.\u003c/p>\n\u003cp>Dancing in a restaurant is not without unique challenges. \"The performance is a constant negotiation between musicality, character, spacing and safety,\" says Smith of the self-contained piece performed in the heart of the dining room while staff ferry hot food to hungry customers. \"We have to negotiate jackets hanging from chairs, purses on the floor, waiters passing by, and dropped spoons.\" He adds: \"It's a tricky situation but a fun one.\"\u003c/p>\n\u003cp>This writer can report that no food went flying (except as choreographed) during last Wednesday night's two performances and diners seemed delighted by the cheeky interlude between courses. \u003c/p>\n\u003cp>The curious and couples looking for something special for date night should snag a table at Orson tonight or tomorrow. \u003c/p>\n\u003cp>And, heads up to those who want to catch the show without forking out major money in the dining room for, say, hangar steak: The bar or lounge serve as perfectly fine spots from which to watch.\u003c/p>\n\u003cp>Orson's Happy Hour menu, now available from 5 to 8, features duck fat French fries, curry cauliflower gratin, and mac & cheese, along with $5 cocktails. Watching patrons' reactions to the seemingly spontaneous display in the dining area: Priceless.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://orsonsf.com/orson.html\" title=\"Orson\">Orson Restaurant Bar + Lounge\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant & Brannan Streets)\u003cbr>\nSan Francisco\u003cbr>\n415-777-1508\u003cbr>\nOctober 18 and 19 \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34305/rawdance-brings-a-public-affair-to-orson-restaurant","authors":["5125"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9093","bayareabites_3944","bayareabites_9825","bayareabites_602","bayareabites_9827","bayareabites_3087","bayareabites_9092","bayareabites_9826"],"featImg":"bayareabites_34421","label":"bayareabites"},"bayareabites_18085":{"type":"posts","id":"bayareabites_18085","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18085","score":null,"sort":[1288711584000]},"guestAuthors":[],"slug":"san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","publishDate":1288711584,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","status":"publish","parent":0,"modified":1288901478,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":735},"headData":{"title":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris | KQED","description":"Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Harris is the managing editor of StyleBistro.com and a writer whose work has appeared in numerous publications. Frankie Frankeny is a photographer and film director who has worked in the fields of fashion, lifestyle and food. Frankeny shared their favorite San Francisco food spots for Date Night, Weekend Brunch, Wine Country Eats, Mom & Pop Joints, and Grocery Shopping. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","datePublished":"2010-11-02T15:26:24.000Z","dateModified":"2010-11-04T20:11:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"18085 http://blogs.kqed.org/bayareabites/?p=18085","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/","disqusTitle":"San Francisco Food Secrets of Frankie Frankeny & Chloe Harris ","path":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/keenyand-law_frankeny.jpg\" alt=\"Chloe Harris and Frankie Frankeny\" title=\"Chloe Harris and Frankie Frankeny\" width=\"495\" height=\"504\" class=\"alignnone size-full wp-image-18087\">\u003c/a>\u003cbr>\n\u003cem>Chloe Harris and Frankie Frankeny. Photo by Keeney and Law\u003c/em> \u003c/p>\n\u003cp>Power couple Chloé Harris and Frankie Frankeny are well known in the LGBT and creative worlds. Texas gals by birth, Chloé is from Dallas and Frankie from Austin. Harris is the managing editor of \u003ca href=\"http://www.stylebistro.com/\">StyleBistro.com\u003c/a> and a writer whose work has appeared in publications including The Advocate, Advocate.com, InStyle Home, C Magazine, L-Word’s OurChart.com, Bond Alternative Wedding Magazine, 7x7 and California Home + Design. Since 2007, Chloé has been a member of the San Francisco Leadership Council for \u003ca href=\"http://www.glaad.org/\">GLAAD\u003c/a> (the Gay and Lesbian Alliance Against Defamation) and is co-chair of the GLAAD 2010 Media Awards in SF. \u003c/p>\n\u003cp>\u003ca href=\"http://www.frankenyimages.com/\">Frankie Frankeny\u003c/a> is a photographer and film director who has worked in the fields of fashion, lifestyle and food. She knows a lot of chefs and hospitality stars, and was once named among Entertainment Weekly’s Most Creative People in the US. Frankie has collaborated on more than 60 books including award-winners \u003ca href=\"http://www.theartofthebar.com/\">The Art of the Bar\u003c/a> and \u003ca href=\"http://www.amazon.com/Elizabeth-Falkners-Demolition-Desserts-Recipes/dp/1580087817\">Demolition Desserts\u003c/a>. She is also owner of the marketing communications agency Piper/Keller. In 2008, she directed \u003ca href=\"http://www.piperkeller.com/etmc/\">Everything Must Change\u003c/a>, a music video in support of marriage equality. Frankie is also a founding member of \u003ca href=\"http://dot429.com/\">dot429\u003c/a>, a social network for LGBT professionals. Frankeny answered questions about their favorite spots via email. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/parisandjardiniere500.jpg\" alt=\"paris and jardiniere weddings\" title=\"paris and jardiniere weddings\" width=\"500\" height=\"607\" class=\"alignnone size-full wp-image-18118\">\u003c/a>\u003cbr>\n\u003cem>Marriage two ways: Paris and San Francisco\u003c/em>\u003c/p>\n\u003cp>DATE NIGHT\u003cbr>\nFor date nights we love the perfect Caviar and champagne at the bar at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>. We were married there. We love the casual elegance of \u003ca href=\"http://www.barbaccosf.com/\">Barbacco\u003c/a> (polpette we must have every time) and we way too often eat the \u003ca href=\"http://www.orsonsf.com/\">Orson\u003c/a> burger with duck fat french fries along side a nice glass of red. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>WEEKEND BRUNCH\u003cbr>\nWhen we have time on the weekend day to have a long brunch we can usually be found at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> eating the glass noodle with crab dish and their perfect papaya salad. We lean very French bistro for brunch and like the croques at \u003ca href=\"http://www.cafedelapresse.com/\">Cafe De La Presse\u003c/a>, \u003ca href=\"http://butlerandthechef.com/\">The Butler and The Chef Bistro\u003c/a> and at \u003ca href=\"http://chezpapasf.com/\">Chez Papa\u003c/a> we gravitate to the mussels and butter lettuce salads. All with sparkling and water. \u003c/p>\n\u003cp>WINE COUNTRY EATS\u003cbr>\nWhen we can get away, we love Yountville. You are in walking distance to an amazing array of special restaurants when you visit. There is \u003ca href=\"http://www.bouchonbakery.com/\">Bouchon Bakery\u003c/a>; Chloé loves the chocolate bouchons. \u003ca href=\"http://www.bistrojeanty.com/\">Bistro Jeanty\u003c/a> has the most remarkable tomato soup ever. You have \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> and \u003ca href=\"http://www.bardessono.com/\">Bardessono\u003c/a>. In addition, my new love is \u003ca href=\"http://www.botteganapavalley.com/index.html\">Bottega\u003c/a>. I just finished \u003ca href=\"http://frankenyimages.tumblr.com/\">shooting Chef Chiarello's book\u003c/a> on the place and can't seem to get enough! It is a really special place. You must have the burratta, gnocci, polenta and the amazing porchetta.\u003c/p>\n\u003cp>MOM AND POP JOINTS\u003cbr>\nWe love \u003ca href=\"http://www.yelp.com/biz/pazzia-restaurant-and-pizzeria-san-francisco\">Pazzia\u003c/a> on 3rd (we love the pizza). Also, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a> for heirloom tomato salad in season pig salad. \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> for spiced prawns and steak tartar and I can be seen too regularly eating lunch and working at \u003ca href=\"http://www.mijitasf.com/\">Mijita\u003c/a>. I love it all there but am hooked on the nachos at the moment. This place is definitely my guiltiest local food pleasure. I eat way too much of it!\u003c/p>\n\u003cp>GROCERY SHOPPING\u003cbr>\nI do all the shopping, and love to grocery shop, so here is a short re-cap of my usual places in the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building\u003c/a>:\u003cbr>\nFor fresh produce, it’s the Saturday market. Then \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> for cheeses. \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> because Chloé has a passion for their pistachio macarons. I like going to \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> for mushrooms, although I love to forage with my pal Matt. At \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's\u003c/a>, I usually get a duck confit leg, some of their special salts, and if they have the fava bean cake, get it!\u003c/p>\n\u003cp>Frankeny & Harris have were first married in Paris in 2006 in a non-legal ceremony. Their full story is here: \u003ca href=\"http://www.justmarried.us/\">justmarried.us\u003c/a>, and the two are working to make marriage equality a reality.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Frankeny says: \u003c/p>\n\u003cblockquote>\u003cp>“Then we had our 2008 legal ceremony at Jardiniere, another reason we love it so much. And we couldn't have done either wedding without Traci Des Jardins who literally did most everything for us for both ceremonies. I hope to marry Chloe again when we can have a marriage that is not just recognized in nine states, but in every state and country around the world.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18085/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris","authors":["5092"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8483","bayareabites_3086","bayareabites_602","bayareabites_8484","bayareabites_1104","bayareabites_150","bayareabites_8485","bayareabites_2329","bayareabites_1251"],"label":"bayareabites"},"bayareabites_17592":{"type":"posts","id":"bayareabites_17592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17592","score":null,"sort":[1286735973000]},"guestAuthors":[],"slug":"blogher-food-conference-day-1","title":"BlogHer Food Conference, Day 1","publishDate":1286735973,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n","blocks":[],"excerpt":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","status":"publish","parent":0,"modified":1286810357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1359},"headData":{"title":"BlogHer Food Conference, Day 1 | KQED","description":"Day One at the BlogHer Food Conference: Talking, eating, and talking about eating. Oh, and chocolate. Lots and lots of chocolate. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"BlogHer Food Conference, Day 1","datePublished":"2010-10-10T18:39:33.000Z","dateModified":"2010-10-11T15:19:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17592 http://blogs.kqed.org/bayareabites/?p=17592","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/10/blogher-food-conference-day-1/","disqusTitle":"BlogHer Food Conference, Day 1","path":"/bayareabites/17592/blogher-food-conference-day-1","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/blogher-panel.jpg\" alt=\"Kids, Cooking, and Health panelists\" title=\"Kids, Cooking, and Health panelists\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17685\">\u003c/a>\u003cbr>\n \u003cem>\"Kids, Cooking, and Health\" panelists Laura Sampson, Diana Johnson, and Elaine Wu\u003c/em>\u003c/p>\n\u003cp>\"Oh, it smells so good up there!\" said the concierge manning the front desk at San Francisco's InterContinental Hotel on Friday, glancing longingly up the stairs to where the 2nd annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Food Conference\u003c/a> was in full caffeinated swing. \"I saw Nutella, and chocolate, and someone making some kind of melted-cheese thing...\" \u003c/p>\n\u003cp>The 3rd floor did smell enticingly delicious, probably to the distraction of all of the other meetings happening in the adjacent rooms. \u003c/p>\n\u003cp>Surely emissaries from the nearby Oral Therapies conference were longing to sneak past their sugar-free snacks and mint-flavored flossers to browse the packed sponsors' tables crowding the ballroom foyer, stuffing their pockets with Scharffenberger contraband and downing cappuccinos steamed on a shiny silver Pasquini machine (\"For Music, Puccini; For Art, Bernini; For Espresso, Pasquini\"). Who could concentrate on cavities in the face of dozens of baguette slices smeared with Nutella and topped with raspberries? \u003c/p>\n\u003cp>Indeed, Nutella crostini were just one of the many tasty, chocolate-covered ways to get distracted on the way to panel discussions like \"Professionalizing Your Photography,\" \"Be Your Own Food Network,\" \"Blogger Ethics,\" and \"Kids, Cooking, and Health.\" For the sponsors--like Seattle's Best Coffee, Kraft, Nutella, Nature's Path Organic, and Athenos, to name just a few--it was a dream opportunity to get their products into the happily chatting mouths of a few hundred women (and a handful of men) who write about food for fun. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, a nutritionist pushed Nutella as part of a healthy breakfast for kids, because, of course, the only way to get whole-grain toast into your kid is to goop it with sugary, cocoa-flavored palm-oil-and-hazelnut goo. \u003c/p>\n\u003cp>Over in the corner, the smiley team from Kraft touted the virtues of their soon-to-launch Cooking Creme, tubs of flavored, cream-cheese-based stuff that might, just might, puncture the hegemony of cream-of-mushroom soup in the cutthroat chicken-casserole arena. \u003c/p>\n\u003cp>And a brassy, pink-jacketed chef in an Underwriters' Laboratories apron handed out purple-and-magenta corn chips dolloped with guacamole, warning of the dangers lurking in kitchen appliances. \"Immersion blenders!\" she intoned. \"People forget to unplug them when they put them in the sink. I got a call from one woman, she cut up her fingers and had to go to the hospital!\" \u003c/p>\n\u003cp>But away from the salty, crunchy, creme-rinsed enticements of the demos-and-samples room, a whole lot of discussions were going on. Already, this year's BlogHer Food Conference, a targeted spin-off that grew out of the much larger annual \u003ca href=\"http://www.blogher.com/conferences\">BlogHer Conference\u003c/a>, had swelled to 2 days of panels, interviews, parties, and food tours. \u003c/p>\n\u003cp>Last year, said BlogHer co-founder Elisa Camahort Page, attendees spent the one-day event in the hotel, talking about food & cooking but not getting out to see what San Francisco had to offer. This year, since half the attendees come from outside the state, Page and her staff decided to show off a little, adding a 2 hour excursion to the Ferry Plaza Farmers' Market and the Ferry Building on Saturday and a seminar on Urban Farming with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> and Sunset Magazine's food editor Margo True. \u003c/p>\n\u003cp>Page hoped that the conference's four tracks of panels, tracked into \u003cstrong>Values, Visual, Vocation, or Voice\u003c/strong> would mean something for everyone, newbies and SEO-savvy pros alike. But of course, the real value lay in the face-to-face time between women in the community, creating a place for gluten-free girls (not to mention gluten-free moms & gluten-free teens) and kim-chee kitchens to come together. (In fact, if there was one takeaway trend from this year's conference, it would be the rapid mushrooming of gluten-free and celiac-themed blogs and products.) \u003c/p>\n\u003cp>\"It's like summer camp here,\" said \u003ca href=\"http://teaandcookies.blogspot.com/\">Tara Austen Weaver\u003c/a>, as clusters of her cross-country blogging buddies came up for hugs. It was also a chance to grab tips and swap cards with stars of the food blogosphere like \u003ca href=\"http://thepioneerwoman.com/\">Ree Drummond\u003c/a>, \u003ca href=\"http://steamykitchen.com/\">Jaden Hair\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">David Leite\u003c/a>--people who'd made it beyond the what-I-made-for-dinner online world, who'd broken into the larger public consciousness by scoring those still-coveted old-media contracts for cookbooks or television appearances. \u003c/p>\n\u003cp>The Voice panels, with topics like \"Storytelling\" and \"Writing Tips: The Basic Tools in Any Writer's Gear Bag\" could have been taken from any writers' workshop, save for the power strips lined up on every table and the clickety tap-tapping of laptops and handhelds making a crickety background to the panelists' conversation. \u003c/p>\n\u003cp>Discussion swirled around the room: about what comes first, the writing or the photographs; finding tricks for fighting off writers' block, and again and again, how to discover and burnish your own unique, pick-it-out-without-a-byline personal voice. One woman worried that when she was writing at her most true and enthusiastic best, her grammar and spelling sometimes went by the wayside. \u003c/p>\n\u003cp>Longtime political writer turned hunting-and-fishing blogger \u003ca href=\"http://honest-food.net/\">Hank Shaw's\u003c/a> advice? It's okay to use slang and non-traditional grammar, if you know the rules you're breaking, and only if it's true to how you really speak. Readers will know when you're faking it, and they won't hang around. \u003c/p>\n\u003cp>Once you've found your voice, then do what every freshman-creative-writing class teacher would tell you: condense your prose, use vivid verbs, write fast and loose on that first draft. Don't judge your writing to begin with, just dump it all out onto the page, even the terrible cliches. \"Cliches work for a reason, they're mental mnemonics,\" said Shaw. \"But then go through and change each one of those cliches to make it yours.\" \u003c/p>\n\u003cp>Read your work out loud, urged \u003ca href=\"http://5secondrule.typepad.com/\">Cheryl Sternman Rule\u003c/a>, because what's beautiful in your head can be \"incredibly clunky\" on the page. And, with more and more people reading blogs on hand-held devices, think twice before pounding out more than a monitor-screen's worth of prose. \u003c/p>\n\u003cp>\"I spend more time writing my opening sentences than the whole rest of the piece,\" said S.J. Sebellin-Ross. \"If they're good, everything else just flows.\" And then there's brevity, still the soul of wit. \"Say what you want to say, and then stop.\" \u003c/p>\n\u003cp>Or, as \u003ca href=\"http://www.ezrapoundcake.com\">Rebecca Crump\u003c/a> quipped, \"I like to hit it and quit it.\" Crump also likes to think about the personality of food, anthropomorphizing a peach cobbler, say, into a \"naughty dessert that spanks you without using a switch.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/dominique-crenn.jpg\" alt=\"Dominique Crenn\" title=\"Dominique Crenn\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17683\">\u003c/a>\u003cbr>\n\u003cem>Dominique Crenn\u003c/em>\u003c/p>\n\u003cp>Over a Kraft-sponsored lunch in the Grand Ballroom (oil-glossed roasted vegetables, grilled halibut, multicolored ravioli, and buckets of white sauce made from the inescapable Cooking Creme), the French-born chef \u003ca href=\"http://www.dominiquecrenn.com\">Dominique Crenn\u003c/a> of the hotel's Luce Restaurant discussed her career path, and the challenges of being a woman in the still very much male-dominated world of French kitchens. \u003c/p>\n\u003cp>On leaving France for the States, she said, \"I wanted to show the world what I had...maybe it took me longer, but I'm glad I went through the struggle I did. It's a hard profession, but you just have to push through. I'm all for women on top!\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/elizabeth-falkner.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17684\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>And what would a women's food-blogging conference be without something cute, something pink, something chocolate...something like a maroon velvet cupcake (made with beets & cocoa) swirled with rosewater-raspberry icing and topped with popcorn? At the end of the day, pastry superstar and Scharffenberger spokeswoman Elizabeth Faulkner (Citizen Cake, Orson) was on hand to guide conference-goers through an assemble-your-own-cupcake adventure, choosing from an assortment of Falkner-made cupcakes, fillings, icings, and toppings. Holding up her stout-laced Chocolate Pub Cake topped with chocolate ganache, salted peanuts, Meyer lemon rind, and ancho-chile-laced cocoa nibs, she told the audience, \"It's like the best bar snack ever, in a cupcake!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can \u003cem>BarSnackCupcake,\u003c/em> the blog, be far behind? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17592/blogher-food-conference-day-1","authors":["5038"],"categories":["bayareabites_1865"],"tags":["bayareabites_8436","bayareabites_8316","bayareabites_602","bayareabites_8438","bayareabites_8437","bayareabites_2555"],"label":"bayareabites"},"bayareabites_15218":{"type":"posts","id":"bayareabites_15218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15218","score":null,"sort":[1279724404000]},"guestAuthors":[],"slug":"orson-brunch-and-a-fleeting-love-affair","title":"Orson Brunch and a Fleeting Love Affair","publishDate":1279724404,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n","blocks":[],"excerpt":"Brunch at Orson: a Monte Cristo to end all Monte Cristos and a Pastrami Sandwich to sate any New Yorker.","status":"publish","parent":0,"modified":1279686940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1064},"headData":{"title":"Orson Brunch and a Fleeting Love Affair | KQED","description":"Brunch at Orson: a Monte Cristo to end all Monte Cristos and a Pastrami Sandwich to sate any New Yorker.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Orson Brunch and a Fleeting Love Affair","datePublished":"2010-07-21T15:00:04.000Z","dateModified":"2010-07-21T04:35:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15218 http://blogs.kqed.org/bayareabites/?p=15218","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/21/orson-brunch-and-a-fleeting-love-affair/","disqusTitle":"Orson Brunch and a Fleeting Love Affair","path":"/bayareabites/15218/orson-brunch-and-a-fleeting-love-affair","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15218/orson-brunch-and-a-fleeting-love-affair","authors":["5037"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_3086","bayareabites_602","bayareabites_8271","bayareabites_3087","bayareabites_2878","bayareabites_493"],"label":"bayareabites"},"bayareabites_1287":{"type":"posts","id":"bayareabites_1287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1287","score":null,"sort":[1216834971000]},"guestAuthors":[],"slug":"event-wine-dine-donate-farm-to-table-dinner","title":"Event: Wine. Dine. Donate ","publishDate":1216834971,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag. \r\n\r\n","status":"publish","parent":0,"modified":1216842111,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":528},"headData":{"title":"Event: Wine. Dine. Donate | KQED","description":"Next week is the third annual San Francisco Wine. Dine. Donate dinner. It's a fundraiser for America's Second Harvest and our own San Francisco Food Bank in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of Epicurious and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Event: Wine. Dine. Donate ","datePublished":"2008-07-23T17:42:51.000Z","dateModified":"2008-07-23T19:41:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1287 http://blogs.kqed.org/bayareabites/2008/07/23/event-wine-dine-donate-farm-to-table-dinner/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/23/event-wine-dine-donate-farm-to-table-dinner/","disqusTitle":"Event: Wine. Dine. Donate ","path":"/bayareabites/1287/event-wine-dine-donate-farm-to-table-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1287/event-wine-dine-donate-farm-to-table-dinner","authors":["5020"],"categories":["bayareabites_109","bayareabites_63","bayareabites_588","bayareabites_50","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_1250","bayareabites_602","bayareabites_1044","bayareabites_1251","bayareabites_1252"],"label":"bayareabites"},"bayareabites_814":{"type":"posts","id":"bayareabites_814","meta":{"index":"posts_1591205157","site":"bayareabites","id":"814","score":null,"sort":[1198127700000]},"guestAuthors":[],"slug":"dessert-by-the-book-2","title":"Dessert by the Book","publishDate":1198127700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This Fall saw three dessert books by local chefs, Elizabeth Falkner's Demolition Desserts, Pure Dessert by Alice Medrich and Indulge by Claire Clark. Each of these books are masterful and exacting. When it comes to pastry, exacting is important. I'm often intimidated by the fact that you can't \"fix\" dessert the way you can fix something savory. You can't add more leavening or salt or sugar or cook the fruit a bit longer once your creation comes out of the oven. What you can do, is rely on recipes that work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9qmFuII/AAAAAAAAAH0/narTRSfxht8/s1600-h/demolitondessertsgift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9qmFuII/AAAAAAAAAH0/narTRSfxht8/s320/demolitondessertsgift.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/cookingwitham-20\">Elizabeth Falkner's Demolition Desserts\u003c/a>\u003c/b> is the first book by Elizabeth Falkner. Go ahead and skip Fisherman's Wharf, but I consider Citizen Cake a requirement for any out-of-town visitor. Falkner's creations are sophisticated and smart, never sickly sweet. She composes plated desserts the way other chefs compose main courses with multiple elements that complement and play off of each other in both unexpected and whimsical ways. The book has both complicated desserts but also more straight forward ones like chocolate chip cookies, cupcakes and brownies. It's the chapters like The Chocolate Crawl, Fruitscapes and the Construction Zone that are most likely to inspire. Fantastic creations with even more fantastic names are par for the course. The manga style illustrations add the sense of fun and pleasure that comes so naturally with dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9amFuGI/AAAAAAAAAHk/Yr-HWJofCfs/s1600-h/51a9LyKFrsL._AA240_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9amFuGI/AAAAAAAAAHk/Yr-HWJofCfs/s320/51a9LyKFrsL._AA240_.jpg\" border=\"0\">\u003c/a>\u003cbr>Another first time cookbook author is Clarie Clark, the head pastry chef at The French Laundry. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552859096/cookingwitham-20\">Indulge\u003c/a>\u003c/b> 100 Perfect Desserts is filled with French, English and American desserts, and ingredients are given by weight. The recipes are very well-written and chapters called \"The Secrets of Success\" share the insider tips that can only come from years in the kitchen. A section on puff pastry has 8 tips to make sure you get it right. A bit like a class in pastry-making, this is a terrific reference book and the photographs will guide your plating and presentation as much as the instructions.\u003c/p>\n\u003cp>\u003ca href=\"http://bp3.blogger.com/_GNnXiTCLb6s/R2kmI6mFuKI/AAAAAAAAAIE/hoPK6zm0jiU/s1600-h/puredessertgift.png\">\u003cimg src=\"http://bp3.blogger.com/_GNnXiTCLb6s/R2kmI6mFuKI/AAAAAAAAAIE/hoPK6zm0jiU/s320/puredessertgift.png\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/cookingwitham-20\">Pure Dessert\u003c/a>\u003c/b> is written by veteran chocolatier and cookbook author, Alice Medrich. The focus of the book is on \"true flavors and inspiring ingredients\" and it is a celebration of simplicity. That's not to say the recipes are easy, but certainly easy to love. In an earlier book Medrich revisited chocolate desserts using the higher quality, higher percentage cacao and this book is in some ways very similar. It's about creating desserts that celebrate ingredients. A chapter dedicated to the flavors of grain, nuts and seeds includes recipes like Buckwheat Strawberry Shortcakes, Walnut Sponge Cake and Corn Tuiles with Salt and Pepper. Some of the recipes are classics, others are innovative. \u003c/p>\n\u003cp>\u003cb>Chocolate² Chip Espresso Cookies\u003c/b>\u003cbr>makes about 4 dozen standard cookies or 8 dozen mini cookies \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>11/2 cups (71/2 ounces) all-purpose flour \u003cbr>3/4 cup (21/4 ounces) unsweetened cocoa powder, preferably natural \u003cbr>1/2 teaspoon baking soda \u003cbr>1/2 teaspoon baking powder \u003cbr>2 teaspoons finely ground espresso-roast coffee beans \u003cbr>1 cup (8 ounces) unsalted butter, softened but still cool \u003cbr>3/4 cup plus 2 tablespoons (71/4 ounces) firmly packed dark brown sugar \u003cbr>1/2 cup plus 1 tablespoon (4 ounces) granulated sugar \u003cbr>1 (11/2 ounces by weight) large egg \u003cbr>1 teaspoon pure vanilla extract \u003cbr>1/2 teaspoon kosher salt \u003cbr>11/3 cups (8 ounces) semisweet, milk, or white chocolate chips, or a combination \u003c/p>\n\u003cp>In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and ground coffee. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not overmixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla, and salt and stir just until combined. Add the sifted ingredients to the butter mixture in two additions, stirring gently after each addition just until combined. Add the chocolate chips and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. \u003cbr>Position the racks in the upper third and lower third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper. \u003c/p>\n\u003cp>Scoop up 1-inch balls of dough for full-sized cookies or 1/2-inch balls for mini cookies with a spoon or mini scoop. Set the large scoops 2 inches apart or the small scoops 1 inch apart on the prepared pans. \u003c/p>\n\u003cp>Bake the mini cookies for about 5 minutes and the full-sized cookies for about 8 minutes, and then rotate the pans and bake both sizes for another 3 minutes, or until they are puffed and still look a little wet in the center. Transfer to racks and let cool. (Okay, you can sneak a couple of warm cookies, but let most of the batch cool.) \u003cbr>These cookies will keep for 2 to 3 days in an airtight container, but they will be at their most tender the day you bake them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":873},"headData":{"title":"Dessert by the Book | KQED","description":"This Fall saw three dessert books by local chefs, Elizabeth Falkner's Demolition Desserts, Pure Dessert by Alice Medrich and Indulge by Claire Clark. Each of these books are masterful and exacting. When it comes to pastry, exacting is important. I'm often intimidated by the fact that you can't "fix" dessert the way you can fix","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dessert by the Book","datePublished":"2007-12-20T05:15:00.000Z","dateModified":"2008-03-17T18:55:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"814 http://blogs.kqed.org/bayareabites/2007/12/19/dessert-by-the-book-2/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/19/dessert-by-the-book-2/","disqusTitle":"Dessert by the Book","path":"/bayareabites/814/dessert-by-the-book-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Fall saw three dessert books by local chefs, Elizabeth Falkner's Demolition Desserts, Pure Dessert by Alice Medrich and Indulge by Claire Clark. Each of these books are masterful and exacting. When it comes to pastry, exacting is important. I'm often intimidated by the fact that you can't \"fix\" dessert the way you can fix something savory. You can't add more leavening or salt or sugar or cook the fruit a bit longer once your creation comes out of the oven. What you can do, is rely on recipes that work. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9qmFuII/AAAAAAAAAH0/narTRSfxht8/s1600-h/demolitondessertsgift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9qmFuII/AAAAAAAAAH0/narTRSfxht8/s320/demolitondessertsgift.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/cookingwitham-20\">Elizabeth Falkner's Demolition Desserts\u003c/a>\u003c/b> is the first book by Elizabeth Falkner. Go ahead and skip Fisherman's Wharf, but I consider Citizen Cake a requirement for any out-of-town visitor. Falkner's creations are sophisticated and smart, never sickly sweet. She composes plated desserts the way other chefs compose main courses with multiple elements that complement and play off of each other in both unexpected and whimsical ways. The book has both complicated desserts but also more straight forward ones like chocolate chip cookies, cupcakes and brownies. It's the chapters like The Chocolate Crawl, Fruitscapes and the Construction Zone that are most likely to inspire. Fantastic creations with even more fantastic names are par for the course. The manga style illustrations add the sense of fun and pleasure that comes so naturally with dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9amFuGI/AAAAAAAAAHk/Yr-HWJofCfs/s1600-h/51a9LyKFrsL._AA240_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2kk9amFuGI/AAAAAAAAAHk/Yr-HWJofCfs/s320/51a9LyKFrsL._AA240_.jpg\" border=\"0\">\u003c/a>\u003cbr>Another first time cookbook author is Clarie Clark, the head pastry chef at The French Laundry. \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1552859096/cookingwitham-20\">Indulge\u003c/a>\u003c/b> 100 Perfect Desserts is filled with French, English and American desserts, and ingredients are given by weight. The recipes are very well-written and chapters called \"The Secrets of Success\" share the insider tips that can only come from years in the kitchen. A section on puff pastry has 8 tips to make sure you get it right. A bit like a class in pastry-making, this is a terrific reference book and the photographs will guide your plating and presentation as much as the instructions.\u003c/p>\n\u003cp>\u003ca href=\"http://bp3.blogger.com/_GNnXiTCLb6s/R2kmI6mFuKI/AAAAAAAAAIE/hoPK6zm0jiU/s1600-h/puredessertgift.png\">\u003cimg src=\"http://bp3.blogger.com/_GNnXiTCLb6s/R2kmI6mFuKI/AAAAAAAAAIE/hoPK6zm0jiU/s320/puredessertgift.png\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/cookingwitham-20\">Pure Dessert\u003c/a>\u003c/b> is written by veteran chocolatier and cookbook author, Alice Medrich. The focus of the book is on \"true flavors and inspiring ingredients\" and it is a celebration of simplicity. That's not to say the recipes are easy, but certainly easy to love. In an earlier book Medrich revisited chocolate desserts using the higher quality, higher percentage cacao and this book is in some ways very similar. It's about creating desserts that celebrate ingredients. A chapter dedicated to the flavors of grain, nuts and seeds includes recipes like Buckwheat Strawberry Shortcakes, Walnut Sponge Cake and Corn Tuiles with Salt and Pepper. Some of the recipes are classics, others are innovative. \u003c/p>\n\u003cp>\u003cb>Chocolate² Chip Espresso Cookies\u003c/b>\u003cbr>makes about 4 dozen standard cookies or 8 dozen mini cookies \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>11/2 cups (71/2 ounces) all-purpose flour \u003cbr>3/4 cup (21/4 ounces) unsweetened cocoa powder, preferably natural \u003cbr>1/2 teaspoon baking soda \u003cbr>1/2 teaspoon baking powder \u003cbr>2 teaspoons finely ground espresso-roast coffee beans \u003cbr>1 cup (8 ounces) unsalted butter, softened but still cool \u003cbr>3/4 cup plus 2 tablespoons (71/4 ounces) firmly packed dark brown sugar \u003cbr>1/2 cup plus 1 tablespoon (4 ounces) granulated sugar \u003cbr>1 (11/2 ounces by weight) large egg \u003cbr>1 teaspoon pure vanilla extract \u003cbr>1/2 teaspoon kosher salt \u003cbr>11/3 cups (8 ounces) semisweet, milk, or white chocolate chips, or a combination \u003c/p>\n\u003cp>In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and ground coffee. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not overmixed. (I do this by hand, but if you use a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.) Add the egg, vanilla, and salt and stir just until combined. Add the sifted ingredients to the butter mixture in two additions, stirring gently after each addition just until combined. Add the chocolate chips and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes. \u003cbr>Position the racks in the upper third and lower third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper. \u003c/p>\n\u003cp>Scoop up 1-inch balls of dough for full-sized cookies or 1/2-inch balls for mini cookies with a spoon or mini scoop. Set the large scoops 2 inches apart or the small scoops 1 inch apart on the prepared pans. \u003c/p>\n\u003cp>Bake the mini cookies for about 5 minutes and the full-sized cookies for about 8 minutes, and then rotate the pans and bake both sizes for another 3 minutes, or until they are puffed and still look a little wet in the center. Transfer to racks and let cool. (Okay, you can sneak a couple of warm cookies, but let most of the batch cool.) \u003cbr>These cookies will keep for 2 to 3 days in an airtight container, but they will be at their most tender the day you bake them.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/814/dessert-by-the-book-2","authors":["5020"],"categories":["bayareabites_588","bayareabites_1653"],"tags":["bayareabites_600","bayareabites_77","bayareabites_601","bayareabites_602"],"label":"bayareabites"}},"programsReducer":{"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/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","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?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","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","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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