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However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe rich and earthy oolong tea flavor running through this cake is infused into the butter. All you do is melt butter and simmer loose tea leaves in the butter to extract all that tea flavor. You can use this same method with any other type of tea for other bakes. Just allow the butter to chill until it resembles the texture of softened butter and then it’s ready to get baking. This cake’s texture and flavor are boosted by buttermilk and brown sugar — the latter also gives the cake a deeply brown color and caramelized flavor that’s not too sweet. \u003c/p>\n\u003cp>This recipe calls for the cake to be baked in an 8” round cake pan for 45-50 minutes. However, the cake recipe can be baked in a variety of forms. If baking in a loaf pan, bake for 60-70 minutes. If baking in muffin tins for mini cakes, bake for 25-28 minutes. \u003c/p>\n\u003cp>Always test for doneness using the toothpick test. If the toothpick comes out clean from the center of the cake then it is fully cooked. Once the cake has cooled slightly, dust the cake with a bit of powdered sugar and enjoy with your favorite warm and cozy drink.\u003c/p>\n\u003ch2>Oolong Tea Snack Cake\u003c/h2>\n\u003cp>\u003ci>Makes 1 8” cake\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135578\" class=\"wp-caption aligncenter\" style=\"max-width: 2688px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg\" alt=\"Overhead shot of Oolong Tea Cake\" width=\"2688\" height=\"1920\" class=\"size-full wp-image-135578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8.jpg 2688w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Oolong-Tea-Cake-8-1200x857.jpg 1200w\" sizes=\"(max-width: 2688px) 100vw, 2688px\">\u003cfigcaption class=\"wp-caption-text\">The beauty of a snack cake is that it can be enjoyed any time of the day. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 sticks unsalted butter\u003c/li>\n\u003cli>½ cup loose leaf oolong tea\u003c/li>\n\u003cli>1 cup brown sugar\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>½ tsp vanilla\u003c/li>\n\u003cli>2 cups all-purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>1 tsp cinnamon\u003c/li>\n\u003cli>¼ tsp cloves\u003c/li>\n\u003cli>¼ tsp nutmeg\u003c/li>\n\u003cli>1 cup buttermilk \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 350 degrees. Prepare an 8” cake pan with nonstick spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt butter in a saucepan. Add oolong tea to the butter and simmer for 5-7 minutes. Turn off the heat and allow the butter and tea mixture to cool for 5 minutes. Strain out the butter from tea leaves through a fine-mesh sieve. Discard the tea leaves. \u003c/li>\n\u003cli>Place the butter in the freezer or the refrigerator for 20-25 minutes, or until the texture resembles softened butter.\u003c/li>\n\u003cli>Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed for 2 minutes until light and fluffy. \u003c/li>\n\u003cli>Add the brown sugar and mix at medium speed for another 2 minutes. Add eggs and mix until combined.\u003c/li>\n\u003cli>In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Mix to evenly combine. \u003c/li>\n\u003cli>Reduce speed to low and add flour in 3 additions, alternating each addition with the addition of buttermilk. The cake batter should be thick but light and airy.\u003c/li>\n\u003cli>Add the cake batter to the cake pan. Using a knife or offset spatula, smooth out the top of the cake batter so it’s leveled. \u003c/li>\n\u003cli>Bake for 45-50 minutes. Test for doneness sticking in a toothpick, if the toothpick comes out clean the cake is baked. \u003c/li>\n\u003cli>Remove cake from the oven and allow to cool in the pan for 10 minutes. Remove the cake from the pan and allow to cool on a wire rack.\u003c/li>\n\u003cli>Before serving, dust the cake with powdered sugar and serve with tea or coffee. \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "After Nearly Shutting Down, Smoke Berkeley Finds Hope with Spats Partnership",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n[aside postID='checkplease_10334' label='More on Smoke Berkeley']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2z3HAHh3Wj/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Barbeque joint \u003c/span>\u003ca href=\"https://smokeberkeley.com/\">\u003cspan style=\"font-weight: 400\">Smoke Berkeley\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is now melding its delicious Texas-style smokes with the offerings of quirky neighborhood pub Spats. Thanks to a restaurant-bar partnership between the two, Smoke Berkeley reopened this September, following an uncertain few months where the restaurant was displaced from its previous location.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The family-owned eatery became known for its Texas-style barbeque, which Chef Tina Ferguson-Riffe brought with her all the way to the East Bay. Her signature dry rubbed brisket and vinegar-based sauce draw on the variations of barbeque found throughout the state and have amassed a following for its authentic preparation. The restaurant is also one of the few local barbeque spots that smokes all of its meats in-house.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I grew up, barbeque was just a special thing that we loved,” said Ferguson-Riffe, who honed her culinary skills in smokehouses in Dallas, Texas and at the Cordon Bleu Culinary Academy in Paris. “I smoked just about anything.” Ferguson-Riffe’s cooking won awards back in the South and built Smoke Berkeley into a community staple — the restaurant even appeared \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\">\u003cspan style=\"font-weight: 400\">on an episode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of KQED’s Check, Please! Bay Area in 2014.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But after operating for almost 8 years out of their San Pablo space, Smoke Berkeley co-owners Ferguson-Riffe and husband Jed Riffe eventually found themselves in a tight spot: they would have to either relocate or close shop. The dilemma began back in late 2017 after the pair received a notice from their building’s management.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We got a call from the owners saying they were going to tear us down to build what they said was a car wash,” recounted Jed Riffe. “Now they’re building a two-story office building, and we could’ve been on the first floor.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That launched their years-long search for a new home, which the co-owners found to be an incredibly difficult process, especially for an establishment that uses special equipment like smokers. “Not only were my hands tied behind my back, but they were tied to my feet because of the smoke issue,” said general manager Sean Hagler referring to the \u003c/span>\u003ca href=\"https://www.cityofberkeley.info/Health_Human_Services/Environmental_Health/Smoking_Pollution_Program.aspx\">\u003cspan style=\"font-weight: 400\">City of Berkeley’s outdoor smoking regulations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which apply to restaurants as well.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135571\" class=\"wp-caption aligncenter\" style=\"max-width: 1641px\">\u003cimg class=\"size-full wp-image-135571\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg\" alt=\"Smoke Berkeley BBQ Plate\" width=\"1641\" height=\"1094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate.jpg 1641w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Smoke-BBQplate-1200x800.jpg 1200w\" sizes=\"(max-width: 1641px) 100vw, 1641px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley BBQ Plate \u003ccite>(Courtesy of Smoke Berkeley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley would need to find a space that was not only affordable but could also manage to ventilate the large amount of fumes emitted from the restaurant’s many industrial smokers. Riffe said finding a suitable location was next to impossible and that the few buildings with potential would cost up to hundreds of thousands just to move in.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That expensive reality left Smoke Berkeley with little option other than to ride out the rest of their lease, which was set to expire in June 2019. Ferguson-Riffe and co. had been able to push property management to allow them to operate until the end of July, which is their most successful month of the year due to appetites on Independence Day.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sadly, an electrical issue hit the restaurant this summer, leaving them without power and putting a dent in their plans. Since Smoke was going to be shutting down regardless, fronting the high price of repairs to restore power in the short-term would be futile. Generators in the interim proved to be costly and inefficient, and the restaurant opted to close for an indefinite period.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“You know what we said, we’re done...having a restaurant in today’s market with meat costs going up three or four times in the past two to three years. We have to deal with rent, the power increases, all the complexities of EDD and tax ramifications. I mean all of this makes it so unreasonable to even have a restaurant,” said Hagler.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Just as \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/06/24/smoke-berkeley-will-serve-its-last-plates-of-texas-bbq-today\">\u003cspan style=\"font-weight: 400\">a report from Berkeleyside\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> came out chronicling Smoke Berkeley’s displacement, a call came in from Spats co-owner Mark Rhoades, a fan of theirs who had heard about their dilemma.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a brick and mortar that is over a century old, the space that is now Spats has undergone multiple variations. It’s been a ticketing station for a train to North Berkeley, it was a restaurant called Oleg’s in the 1950s and in the late 70’s, it transitioned to become Spats. After closing for a few years, the historical bar reopened in 2015 with new management and a large kitchen ready for partnerships.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The kitchen had housed a few pop up vendors in the past but to little success. However, Smoke Berkeley, which had built a reputation in the city and grew its own clientele of regulars over the years, presented Spats with a new opportunity to create a long-standing partnership. And for Smoke, Spats’ kitchen, equipped with multiple cutting edge ventilation hoods, provided them the ideal space to continue smoking their delicious meats.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Smoke Berkeley officially reopened for business in late September and has been steadily recruiting new customers while spreading the word to reach former regulars who frequented their San Pablo location. Ferguson-Riffe has also worked to expand her menu by including vegetarian and vegan options with a BBQ tofu base.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135572\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-135572\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg\" alt=\"Smoke Berkeley storefront. \" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/smokes-exterior-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Smoke Berkeley storefront. \u003ccite>(Chris Cox/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Both establishments hope that their partnership can serve as hope for small businesses finding themselves hitting hard times. “My thought is their success is our success. The more people that are coming in and eating their food, the more people that are drinking my drinks. The more people that come in and drink my drinks, the more they’re going to order the food,” said Spats general manager Craig McClain.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Ferguson-Riffe, Spats’ proximity to UC Berkeley and community outreach events is also an opportunity to connect with a new side of the city.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“This space has so many opportunities. Every night there’s something going on here that draws people in and makes them go ‘Oh, wait. Do I smell barbeque? Oh Smoke is here!’ It really has made a difference.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Bayview Bistro, Local Food Entrepreneurs Nourish Community Resilience",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\"> [aside postID='bayareabites_133959,arts_13836809' label='More on Food Entrepreneurs and Community Resilience']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3ur7yPBRQV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you walk near Bayview’s 3rd Street corridor around lunchtime, you’ll catch whiffs of barbeque before noticing the \u003c/span>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. You’ll see Harold “Big H” Agee, the owner of Big H Barbeque, greeting almost everyone walking by, offering hugs and an infectious smile. His daughter and granddaughter are by his side, taking orders and assembling plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lifelong Bayview resident, Agee has been sharing his love for barbeque through pop-ups and catering gigs for the past few decades but never occupied a regular space. That changed when Agee became one of the inaugural vendors at the Bayview Bistro, a new food hub for entrepreneurs with deep ties to the neighborhood. Since July, Agee has been at the corner of 3rd Street and Hudson Avenue three days a week with\u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\"> Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135600\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135600\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg\" alt=\"Harold Agee, owner of Big H Barbeque, preparing for the lunch rush.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harold-agee-2-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harold Agee, owner of Big H Barbeque, preparing for the lunch rush. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the Bistro, the privately-owned lot had been left vacant for the past decade. With the help of community demand, funding from San Francisco Public Utilities Commission’s contractors and The Mayor’s Office of Economic and Workforce Development and management by Andrea Baker Consulting, the lot was transformed into a gathering space in July 2019. With a colorful mural, picnic benches, and plenty of space to come together over food, the Bayview Bistro offers local Bayview food entrepreneurs a platform for growing their businesses. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What makes the Bistro unique? Not just anyone can become a vendor. You have to be connected to the Bayview district, either by living, owning a kitchen, utilizing a commercial space, possessing a cottage food license or maintaining a brick and mortar presence in the neighborhood. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The place-based approach to selecting vendors intends “to make sure the local community that has been here for generations gets some of the first opportunities in the economic activity coming into Bayview,” says Tracy Zhu, the Social Impact Partnership Manager with the San Francisco Public Utilities Commission. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135602\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135602\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg\" alt=\"A colorful mural invites customers at the Bayview Bistro.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/mural-3-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A colorful mural invites customers at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Alexis Woods, the current Bayview Bistro Hub Manager, is a lifelong Bayview resident and the former manager at Isla Vida, the beloved Afro-Caribbean restaurant in the Fillmore \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/Isla-Vida-closes-in-San-Francisco-s-Fillmore-14282540.php\">\u003cspan style=\"font-weight: 400\">that recently closed \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">after a year of \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/In-the-midst-of-rough-economic-waters-Isla-Vida-13709311.php\">\u003cspan style=\"font-weight: 400\">rave reviews\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. As a new, black-owned business in a gentrifying, historically-black Fillmore district, Isla Vida’s closure cut deep, especially for Woods, who had poured her heart and soul into building a community there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bayview-Hunters Point has long struggled with \u003c/span>\u003ca href=\"https://sfmohcd.org/sites/default/files/FileCenter/Documents/911-BayviewHuntersPoint.pdf\">\u003cspan style=\"font-weight: 400\">economic disenfranchisement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.sfwater.org/modules/showdocument.aspx?documentid=10879\">\u003cspan style=\"font-weight: 400\">harmful environmental conditions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Now, the tide of gentrification is rising, bringing \u003c/span>\u003ca href=\"https://www.sfchronicle.com/food/article/San-Francisco-s-oldest-black-owned-bar-Sam-14544883.php\">\u003cspan style=\"font-weight: 400\">closures of black-owned businesses\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and skyrocketing property values. For Woods, this is exactly why the Bayview Bistro matters: “Finally, there’s somewhere they haven’t taken over yet. We now have somewhere we can sit and we can be a community. That means something because that’s what it used to be.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Still, the Bistro’s main goal isn’t to create a permanent space; the lot is slated for a mixed-use development project in a few years. Rather, Zhu says, it’s to find a way “to support growing small businesses to become sustainable in the long run.” This involves tailored technical help, which can “include menu creation and pricing, assistance registering as a city-approved vendor, and development of a marketing plan.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135601\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-135601 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg\" alt=\"Customers gathering at the Bayview Bistro. \" width=\"800\" height=\"428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bistro-2--1200x643.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Customers gathering at the Bayview Bistro. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">And the growth is visible. As Agee’s customer base has grown via word of mouth among barbeque fanatics on social media, so too have his operations. He’s gone from being cash-only to adopting a POS system and frequent eater punch cards. “To be able to shift from an informal vendor to the owner of a registered business [is] a huge deal in raising vendor’s profiles and putting them in different professional realms,” Zhu comments. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As the vendors phase out of the Bistro, their next steps will vary based on the specific needs of their businesses. Nima Romney of Soul Foodz will start appearing at SoMA StrEAT Food Park and plans on building a website for her catering business. Quanisha Johnson of Yes Pudding is stepping back from regular sales to focus on her business strategy with the goal of selling at farmers markets before opening a brick and mortar. Agee plans on building up his catering menu and continuing event pop-ups. Eventually, he hopes to acquire a barbeque trailer so he can take his cooking to hotspots around town, like the newly constructed Chase Center.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As with most projects, there have been bumps along the way, including communication issues between stakeholders and a need for more foot traffic. But even with the challenges of building something from the ground up, Woods believes in it deeply. “It’s remarkable to be a part of the Bistro. No matter if it’s here for a year or if it’s here for five years,” she says. “Bayview is everything to me. My roots are in Bayview. I mean, who wouldn’t want to work right down the street from where they were born?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe that’s what makes the Bayview Bistro unique. It’s private-public partnership that believes in the power of food to strengthen community in a more radical way than any other food park in the Bay Area. It’s about people with connections to the neighborhood using food entrepreneurship to cement their rightful place in a rapidly changing Bayview, trying to come out of the transition better than ever. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As Harold Agee reflects, “To be starting my business in my community has been a beautiful thing. I just want to stick around and be a part of the change.” \u003c/span>\u003c/p>\n\u003cp>\u003cb>About the New Vendors: \u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://yosoyceviche.com/\">\u003cb>Yo Soy Ceviche\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Founded in 2018 by owner Nory Michelle, the concept of the Yo Soy Ceviche brand is traditional Peruvian recipes with a fusion twist.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theveganhoodchefs.com/\">\u003cb>The Vegan Hood Chefs\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ronnishia Johnson and Rheema Calloway are The Vegan Hood Chefs. They specialize in turning soul food and American style favorites into delicious vegan meals.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Rome's Kitchen\u003c/b>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Roman Rodgers grew up in the Bayview and started his business this year. Rome’s Kitchen specializes in Italian style soul food.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/bbqstop/\">Ron's Pit Stop BBQ \u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Ron Cain, resident of the Bayview, is the owner of Ron’s Pit Stop BBQ. He utilizes a food truck from Hunters Point’s Eclectic Cookery, San Francisco’s first and largest commercial kitchen.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.yelp.com/biz/tacos-rodriguez-san-francisco\">Tacos Rodriguez\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">“Gerardo Rodriguez is the owner of Tacos Rodriguez and resident of Bayview Hunters Point. He specializes in Mexican food including tacos, burritos, and quesadillas.”\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigh_bbq_pop_up/\">\u003cspan style=\"font-weight: 400\">Big H Barbeque\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> will stay at the Bistro for Phase 2. For up-to-date information about where to find \u003c/span>\u003ca href=\"https://www.instagram.com/soul__bowlz/\">\u003cspan style=\"font-weight: 400\">Soul Bowlz\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and \u003c/span>\u003ca href=\"https://www.instagram.com/yespudding/\">\u003cspan style=\"font-weight: 400\">Yes Pudding\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, consult their social media pages.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003cspan style=\"font-weight: 400\">Bayview Bistro\u003c/span>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5Tt3AyZQ7y8k6C5A7\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cspan style=\"font-weight: 400\">4101 3rd Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">San Francisco, CA 94124\u003c/span>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">Every Thursday, Friday, and Saturday from 11 a.m. – 4 p.m.\u003c/span>\u003c/i>\u003cbr>\n\u003ci>\u003cspan style=\"font-weight: 400\">For the most up-to-date schedule information, visit the Bayview Bistro \u003c/span>\u003c/i>\u003ca href=\"https://www.bayviewbistrosf.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">website\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"title": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee and Five Spice Roast Pork",
"title": "Coffee and Five Spice Roast Pork",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_135206,bayareabites_131564' label='More Holiday Recipes']\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEvery year, holiday dinner tables are filled with glossy turkeys, honey baked hams and juicy prime rib roasts. But if you’re looking for a unique but just as impressive main dish to share with your family during the holidays, this Coffee and Five Spice Roast Pork is the perfect alternative! This recipe is relatively hands-off, which means you have more time to prepare delicious side dishes or spend time with your family.\u003c/p>\n\u003cp>Chinese five spice is a blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. The spices are warming and aromatic, which balances beautifully with the earthy and bitter flavors of the ground coffee. A bit of brown sugar and white pepper is also included in the spice rub for hints of spice and sweetness.\u003c/p>\n\u003cp>The best part is, as the pork slowly cooks in the oven, the pan drippings will make for an incredibly rich and savory gravy to be served alongside the pork.\u003c/p>\n\u003cp>Pork Shoulder/Pork Butt is naturally on the fattier side, which means it’s full of flavor but needs to be cooked low and slow to allow the fat to render. Trim off any excess fat for a less chewy texture once cooked. Pork tenderloin is an alternative cut that’s typically more expensive and much leaner.\u003c/p>\n\u003cp>Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. Allow the meat to rest for at least 30 minutes before cutting, and then serve with gravy and your favorite vegetable side dishes!\u003c/p>\n\u003ch2>Coffee and Five Spice Roast Pork\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg\" alt=\"Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Coffee-and-Five-Spice-Roast-Pork-3-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook your pork for about 40 minutes per pound of meat or until the internal temperature is 145 degrees. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2-3 lb pork shoulder\u003c/li>\n\u003cli>½ cup finely ground coffee\u003c/li>\n\u003cli>1 tbsp Chinese Five Spice\u003c/li>\n\u003cli>2 tbsp brown sugar\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>2-3 cups chicken stock\u003c/li>\n\u003cli>2 tbsp butter\u003c/li>\n\u003cli>2 tbsp all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 300 degrees. Trim any excess fat off pork shoulder and set aside.\u003c/li>\n\u003cli>Combine ground coffee, Chinese five spice, brown sugar, salt and white pepper in a small bowl. Rub the spice mixture over the pork shoulder, until it is evenly coated.\u003c/li>\n\u003cli>Place the pork shoulder on wire roasting rack over a baking tray or dish. Pour chicken stock into the baking tray, enough so that there is about ½” of chicken stock.\u003c/li>\n\u003cli>Place in the oven and cook for 80min-100mins (40 mins per pound of meat) or until the internal meat temperature is 145 degrees.\u003c/li>\n\u003cli>Remove pork from the oven and allow the meat to rest for 30-40 minutes.\u003c/li>\n\u003cli>Drain off the remaining pork drippings into a saucepan. Heat over medium heat and add butter and flour. Whisk continuously and cook for 5-8 minutes until the sauce is thick and creamy. Adjust seasoning with salt and/or sugar per taste.\u003c/li>\n\u003cli>After the pork has rested, cut and serve with gravy.\u003c/li>\n\u003c/ol>\n\u003ch2>Simple Roasted Carrots\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 pound carrots\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>2 tsp salt\u003c/li>\n\u003cli>½ tsp fresh black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>While the roast pork is resting, increase the oven temperature to 400 degrees.\u003c/li>\n\u003cli>Clean and trim the carrots. Toss the carrots in olive oil, salt, and black pepper. Place the carrots on a baking tray lined with parchment powder or aluminum foil to easy clean up. \u003c/li>\n\u003cli>Roast for 30-35 minutes, until the carrots are crisp but tender throughout. Allow to carrots to slightly cool before serving with the Coffee and Chinese Five Spice Roast Pork.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'No Reservations' New Look: But Where's Anthony Bourdain?",
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"content": "\u003cp>[aside tag='anthony-bourdain' num=\"2\" label='More News About Anthony Bourdain'].\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>.\u003c/p>\n\u003cp>\u003ci>This article was updated November 18, 2019.\u003c/i>\u003c/p>\n\u003cp>Yesterday, the team behind Anthony Bourdain’s award-winning show \u003cem>No Reservations\u003c/em> decided to update the branding on their \u003ca href=\"https://www.facebook.com/noreservations/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook page\u003c/a> — which now does not feature the iconic host and all posts have been deleted except one uploaded around the time the branding was changed featuring \u003ca href=\"https://www.facebook.com/noreservations/photos/a.181838311261/10156360860706262/?type=3&theater\" target=\"_blank\" rel=\"noopener noreferrer\">a photo of him\u003c/a>. (The name was also changed from \u003cem>Anthony Bourdain's No Reservations \u003c/em>to simply \u003cem>No Reservations\u003c/em>.) For a logo redesign, the blowback from the \u003cem>No Reservations\u003c/em> audience online was swift — and scathing.\u003c/p>\n\u003cp>Bourdain, who died in June 2018, was known for his adventures in global cuisine, and his drive to change perceptions about local foods with his straightforward, honest observations. Thanks to his shows \u003cem>No Reservations\u003c/em> and \u003cem>Parts Unknown\u003c/em>, his blog and his books, he visited and supported many communities of marginalized people — making him a beloved figure both within the food industry and the wider public imagination. Bourdain’s standing may go some way to explaining the negative fan reaction to the new-look \u003cem>No Reservations\u003c/em>.\u003c/p>\n\u003cp>Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” As people have called out, the colors and design don’t remind viewers of Bourdain himself — or even much resemble the show he left behind. The day after the new look was revealed, fans noticed \u003ca href=\"https://www.facebook.com/KQEDcheckplease/posts/10162819925475232?comment_id=10162821227250232&reply_comment_id=10162821517735232\" target=\"_blank\" rel=\"noopener noreferrer\">they could no longer find the Facebook Page\u003c/a> — it is uncertain whether it was deleted or unpublished.\u003c/p>\n\u003cfigure id=\"attachment_135480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-135480\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png\" alt=\"\" width=\"1000\" height=\"1572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM.png 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-160x252.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-800x1258.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-768x1207.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Screen-Shot-2019-11-14-at-2.02.36-PM-763x1200.png 763w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Comments about the artwork from Facebook users on the show’s Page have termed the redesign “gross,” “nonsensical,” and “a disgrace.” \u003ccite>('No Reservations' Facebook Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bright colors and the plump font appear to be an antithesis of Anthony Bourdain and his hunger for all of the things he talked about around food: the people, the politics or the culture. Instead, it puts consumption in the forefront with hot dogs, pizzas, generic-looking chocolate chip cookies and more — hardly the international foods Bourdain celebrated so much.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Bourdain appeared on \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old\" target=\"_blank\" rel=\"noopener noreferrer\">NPR’s Fresh Air in 2016\u003c/a>, he said, \"I'm happiest experiencing food in the most purely emotional way. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What do you think of \u003cem>No Reservations\u003c/em>’ new look? Tell us on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\" target=\"_blank\" rel=\"noopener noreferrer\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a> or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Is a Dumpling? Here Are 6 Interpretations in San Francisco to Try",
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"content": "\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n[aside postID='bayareabites_134814,bayareabites_111374' label='More Dumplings to Munch On']\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks ago, we set out to make a \u003ca href=\"https://www.kqed.org/bayareabites/134814/a-guide-to-the-bay-areas-favorite-dumplings\">crowd-sourced guide to the Best Dumpling Spots in the Bay Area\u003c/a>. We provided a definition of a dumpling and let the comments on our social media outlets speak for themselves. The dumpling fanatics of the region did not disappoint: an incredible (and growing) list was born to share gems across the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as filling-stuffed-in-dough creations go, there are many culinary traditions of dumplings that have found a home in San Francisco that didn’t end up on the original guide. To celebrate these, we’ve compiled a short guide to San Francisco eateries that serve culturally diverse takes on fresh, prepared in-house, and epically delicious dumplings.\u003c/p>\n\u003cp>Some you may recognize. Others might be completely new to you. A few may be controversial (strong opinions on the Internet have spent a lot of time and energy trying to ascribe a direct meaning to “dumpling” as a category.)\u003c/p>\n\u003cp>At the end of the day, is it really worth having a food fight over which cultures claim proprietary rights over dumplings? Perhaps it’s more interesting to consider how social forces impact the ways we value, think about, and even eat different types of dumplings.\u003c/p>\n\u003cp>For now, take a day to travel to our 6 spots and savor a diverse array of dumplings that makes San Francisco’s culinary world go round.\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/FXadLHEtpTFY3oB68\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 590-3087\u003c/p>\n\u003cfigure id=\"attachment_135375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/momo-up-close.jpg\" alt=\"Bini's momos are available with chicken, turkey, and vegetable fillings.\" width=\"1920\" height=\"1716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1020x912.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/momo-up-close-1200x1073.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bini's momos are available with chicken, turkey, and vegetable fillings. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit \u003ca href=\"https://biniskitchen.com/\">Bini’s Kitchen\u003c/a> for a fantastic momo, a steamed Nepali dumpling. Founder Binita Pradhan, a La Cocina graduate, brings flavors from her native Kathmandu to her expertly spiced dumplings which are available with chicken, turkey, and vegetable fillings. Each order of momos is smothered in a creamy tomato-cilantro sauce that you could probably eat on its own as a soup — it’s just that good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grab them to go from Bini's kiosk at McKesson Plaza or head to her brick-and-mortar restaurant on Howard St. if you want to sit down and enjoy your momos.\u003c/p>\n\u003ch2>Pushkin\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/GZ9zoEyW37keKDDLA\">380 Bush St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 901-3434\u003c/p>\n\u003cfigure id=\"attachment_135376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135376\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/pelmeni.jpg\" alt=\"Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni.\" width=\"1920\" height=\"1747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-160x146.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-800x728.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-768x699.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1020x928.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/pelmeni-1200x1092.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could easily walk by the entrance to the International Food Court that houses \u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a> and never realize the good eats you’re missing out on. Pushkin offers boiled Russian and Ukrainian dumplings called pelmeni. Flavors like smoked gouda with beef and lamb with mint fill the neatly folded pelmenis, which are served in a hearty chicken broth.\u003c/p>\n\u003cp>For vegetarians, there’s a pan-fried potato-filled pelmeni coated in sweet, caramelized onions.\u003c/p>\n\u003ch2>Yuanbao Jiaozi\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/sg9tPhQ7whRFe62w5\">2110 Irving St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 702-6506\u003c/p>\n\u003cfigure id=\"attachment_135378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135378\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dumpling-up-close.jpg\" alt=\"The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes.\" width=\"1920\" height=\"1441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dumpling-up-close-1200x901.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The boiled Northern Chinese dumplings at Yuanbao Jiaozi are made in front of your eyes. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For boiled Northern Chinese dumplings that will bring tears of epicurean joy to your eyes, \u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a> on Irving Street is the place to be. Behind a glass window in the back of the restaurant, you can see the chefs rolling out wrappers and expertly sealing perfect dumplings in record time.\u003c/p>\n\u003cp>The freshness really does make a world of difference: the dumplings, with shitake mushrooms and fish or rich pork and three delicacies fillings, are incredibly tender whether served plain or in a hearty soup.\u003c/p>\n\u003ch2>Italian Homemade Company\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/hAoNn8t9sNh8ayVY8\">716 Columbus Ave\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 712-8874\u003c/p>\n\u003cfigure id=\"attachment_135377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135377\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg\" alt=\"Italian Homemade Company's pasta is made in house and boiled to order.\" width=\"1920\" height=\"1592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-800x663.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-768x637.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1020x846.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ravioli-flat-lay2-1200x995.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Italian Homemade Company's pasta is made in house and boiled to order. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Get your fix of Italian dumplings at the \u003ca href=\"http://www.italianhomemadecompany.com/\">growing Bay Area chain\u003c/a>’s original North Beach location. Stuffed pastas, including tortellini and ravioli, are made in house and boiled to order. The tortellini — whose shape is modeled after Venus’ belly button — is filled with prosciutto, mortadella, pork, and parmigiano. The ravioli comes with a delicate ricotta paired with either spinach or beef. A choose your sauce adventure then begins with options of butter and sage, pesto, bolognese, or pasticiatta.\u003c/p>\n\u003ch2>Bon, Nene\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/J7t82H9Jt42VW72E6\">2850 21st St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 872-9332\u003c/p>\n\u003cfigure id=\"attachment_135379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135379\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/gyoza-up-close.jpg\" alt=\"Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/gyoza-up-close-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bon, Nene's original potstickers are filled with pork, sprouts, cabbage, ginger and garlic. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"https://www.bonnene.com/\">Bon, Nene\u003c/a> in the Mission, thoughtfully executed Japanese potstickers, or gyoza, shine in an airy bistro ambiance. The original nene potstickers, filled with pork, sprouts, cabbage, ginger and garlic, are served beneath a crispy batter-skirt and accompanied with a bright ponzu dipping sauce. The combination of the light, earthy filing with the sharp citrus sauce makes for an exquisite bite.\u003c/p>\n\u003ch2>Pera\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/vbEEEmmJRxGYdW7p6\">1457 18th St\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n(415) 796-3812\u003c/p>\n\u003cfigure id=\"attachment_135461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg\" alt=\"Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter.\" width=\"1920\" height=\"1740\" class=\"size-full wp-image-135461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-800x725.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-768x696.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1020x924.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/manti-1-1200x1088.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pera's delicate beef manti, covered in garlic yogurt sauce and smoked paprika butter. \u003ccite>(Olivia Won/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>For the tiniest dumplings you’ve ever seen, head to Pera in Potrero Hill. Pera serves traditional Anatolian manti, filled with herbed beef and covered in garlic yogurt sauce and smoked paprika butter. The cool tanginess of the yogurt and the warming Turkish paprika combine for a delicate, light dumpling experience.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"title": "Head for the Himalayas: 5 Nepalese and Tibetan Restaurants in the Bay Area to Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n[aside postID='checkplease_19829,arts_11566410' label='More on Nepalese Food & Culture']\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s an extensive, authoritative menu that requires many visits to fully explore — and we’re guessing you’ll want to come back many times to do just that.\u003c/p>\n\n",
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"excerpt": "From momos to curries to grilled meats, it's time to let your taste buds explore the not particularly well-known cuisine of the Himalayas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Of the dozens, if not hundreds, of dumplings styles from around the world, momos certainly have one of the most fervent followings in the Bay Area. Whether they’re compact, juicy ones filled with turkey or meaty, doughy variations packed with tender lamb, local diners sure love their momos. They are really the perfect introduction to the very exciting, not particularly well-known cuisine of the Himalayas.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAny glance at a Himalayan restaurant menu will yield familiar sounding dishes from neighboring countries India and China, especially the western parts of China like the Xi’an, the Sichuan region and the Muslim-heavy Xinjiang region. Naan accompanies meals as often as rice or lentils, and Thali platters frequently are the style of eating lunch.\u003c/p>\n\u003cp>Curries form a huge part of Nepalese and Tibetan cuisines, though generally they manage to be lighter in most cases than their Indian counterparts from not using as much butter, ghee or cream. Meats are often grilled in tandoori ovens, with lamb and chicken being the most frequently used for that (and chicken is probably the most popular in momos).\u003c/p>\n\u003cp>Clearly, there is lots of overlap, which also explains why many of the local Himalayan restaurants are also Indian restaurants that have a special section of the menu devoted to specialties from Nepal.\u003c/p>\n\u003cp>The Bay Area doesn’t have a huge population of Nepalese immigrants but it does have a sizable one, roughly 5,000 in 2015 according to the \u003ca href=\"https://www.pewsocialtrends.org/fact-sheet/asian-americans-nepalese-in-the-u-s/\" target=\"_blank\" rel=\"noopener\">Pew Research Center\u003c/a>. That number is easily tripled or quadrupled when also factoring immigrants from Tibet and Bhutan, which share a pretty similar culinary heritage (which is why many restaurants say ‘Himalayan cuisine’). The total figure of Nepalese relocating in the Bay Area also saw a significant uptick after 2015, the year of a tragic 7.8 magnitude earthquake that killed over 9,000 people.\u003c/p>\n\u003cp>Many of the Bay Area’s Nepalese and Tibetan restaurants started from the same root: the chef was a chef back home and realized there wasn’t much of their home’s food in the Bay Area. Slowly but surely, that number of options to sample the cuisine is growing. Nepalese restaurants centers on three main areas (Solano Avenue in Berkeley and Albany, Bernal Heights and the Tenderloin) but can increasingly be found all over the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tibetan restaurants are much harder to find or have a couple dishes folded into the menu at a Nepalese restaurant. Nearly all of the restaurants go to extreme levels to make everything homemade from grinding the spice to momos to noodles for soups. The pace is wonderfully relaxed because everything is made from scratch, the quality is high and the welcome is always very gracious.\u003c/p>\n\u003cp>Enjoy this Berkeley and San Francisco tour of Nepal and Tibet’s wonderful cuisines!\u003c/p>\n\u003ch2>Bini’s Kitchen\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/g7RDNq2qCjT2Rgpy7\" target=\"_blank\" rel=\"noopener\">1001 Howard St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135430\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos-and-interior.jpg\" alt=\"Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-and-interior-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight momos and the open kitchen in the background where hundreds of momos a day are prepared at Bini’s Kitchen \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There certainly were several Nepalese restaurants in the Bay Area before Binita Pradhan started making momos in San Francisco seven years ago, but it’s fair to say that this \u003ca href=\"https://www.kqed.org/bayareabites/129373/five-la-cocina-graduates-who-now-have-brick-and-mortar-food-businesses\" target=\"_blank\" rel=\"noopener\">La Cocina graduate\u003c/a> has had the greatest single influence on making our local region more knowledgeable about Nepal’s cuisine.\u003c/p>\n\u003cp>Pradhan’s fans followed her during her opening years of exclusively catering and popping up at farmer’s market and Off-the-Grid stands. Then she added a weekday lunch kiosk by the Montgomery BART station and eventually unveiled this year’s brick-and-mortar debut for \u003ca href=\"https://biniskitchen.com\" target=\"_blank\" rel=\"noopener\">Bini’s Kitchen\u003c/a> in a sun-filled, high-ceilinged, industrial-chic space on the ground floor of a new affordable housing building in a still challenging part of SoMa.\u003c/p>\n\u003cp>The restaurant’s design highlight is a mural depicting Pradhan’s culinary journey from Nepal to SoMa. For Bini, who is originally from Kathmandu and worked in the food and hospitality business there, it certainly was a long journey for her to reach Sixth and Howard. She’s a domestic violence survivor who fled west with her son from her abusive husband in Mississippi, and she has been an industry leader in San Francisco for hiring women in the same position as her.\u003c/p>\n\u003cfigure id=\"attachment_135431\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/binis-momos.jpg\" alt=\"The turkey and vegetable momos at Bini’s Kitchen in SoMa\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/binis-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey and vegetable momos at Bini’s Kitchen in SoMa \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As guests order at the counter in the restaurant, it’s hard not to notice the constant parade of momos coated lightly with burnt orange tomato-cilantro sauce emerging from the open kitchen. The momos, filled with turkey, veggie or lamb (ask for a half and half of combo of turkey and lamb for our favorite order), are the core of the Bini’s experience and they’re absolutely marvelous.\u003c/p>\n\u003cp>Compared to other Bay Area momos, these are much smaller and have a spiral, pleated exterior that their peers almost never have. Each two-bite (or one huge bite) momo sports the perfect dough to filling ratio, with neither dominating the other. The restaurant also offers Nepalese burritos and ledo bedo (various Nepalese curries). Unlike most other Bay Area Nepalese restaurants, Bini’s Kitchen caters to individual diners by offering “build your meal” sets with four momos and a ledo bedo atop khana (rice).\u003c/p>\n\u003ch2>Dancing Yak\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/MkB1wTDTnk531Hd27\" target=\"_blank\" rel=\"noopener\">280 Valencia St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135432\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-platters.jpg\" alt=\"‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-platters-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">‘Dhading chicken,’ goat curry and garlic naan at Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Goat curry is one of the key dishes of Nepalese cuisine and one of the finest versions of it in the Bay Area — lush in texture with the bone in-tact and a silky broth in flavor from ginger, garlic, tomato and garam masala —is at this bustling, hip restaurant from Nepal native (and first time restaurateur) Suraksha Basnet and chef Tara Ghimire.\u003c/p>\n\u003cp>The menu doesn’t veer too far towards a modern direction like the sleek atmosphere does. \u003ca href=\"dancingyaksf.com\" target=\"_blank\" rel=\"noopener\">Dancing Yak\u003c/a> excels at the classics like that goat curry, along with some hearty stewed lentil-and-vegetable dishes, chicken or vegetable momos, and several appetizers that either are or similar to India’s chaat snacks.\u003c/p>\n\u003cp>Like Bini’s Kitchen, the momos here are very compact and show a pleated dough surface tied together at the top that instantly make most diners confuse them with Chinese xiao long bao. Each vegetable momo has a lovely cabbage-based mix while the chicken ones showcase a bit more character from the poultry’s juice mixing with chives and garlic.\u003c/p>\n\u003cp>Along with the chicken momo and goat curry, an order of nicely charred, fragrant garlic naan and ‘dhading chicken’ (a chicken curry with similar spices as the goat one except with cilantro added) are all but necessary. That latter curry is a staple of highway roadside restaurants in Nepal according to the restaurant.\u003c/p>\n\u003cfigure id=\"attachment_135433\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/dancing-yak-momos.jpg\" alt=\"A chicken and vegetable momo platter at the Mission’s Dancing Yak\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/dancing-yak-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and vegetable momo platter at the Mission’s Dancing Yak \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with turquoise booths, purple walls and dim lighting, what’s the biggest difference at Dancing Yak compared to the other Nepalese restaurants? Just look at the giant bar on the north side of the space — cocktails. There’s an old-fashioned ‘Nepal’ where the bourbon is infused with turmeric and peppercorn., and the ‘Avalanche in Everest’ is a take on a pineapple and vodka refresher with lassi added.\u003c/p>\n\u003cp>Best of all is the Instagram-ready ‘When in Kathmandu’ where basil seeds adorn a rum, ginger and mint libation that is a perfect celebratory companion for enjoying with a plate of momos.\u003c/p>\n\u003cp>And in a few weeks or months, according to \u003ca href=\"https://sf.eater.com/2019/8/19/20807244/nepalese-food-sf-dancing-yak-opening-base-camp-folsom-street-mission\" target=\"_blank\" rel=\"noopener\">Eater SF\u003c/a>, San Francisco diners can look forward to Nepalese small plates from Basnet’s team in the former Schmidt’s restaurant space on Folsom Street.\u003c/p>\n\u003ch2>Nomad\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/xFc7re6cXqtMK9PAA\" target=\"_blank\" rel=\"noopener\">1593 Solano Ave.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-momos.jpg\" alt=\"Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-momos-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos are a centerpiece of both Nepalese and Tibetan cuisines, here as part of a meal at Nomad Tibetan \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Husband-and-wife team Jamyang Gyalkha and Tsering Lhatso have created \u003ca href=\"https://www.nomadtibetan.com/\" target=\"_blank\" rel=\"noopener\">a special destination\u003c/a> at the Albany/Berkeley border for what possibly could be the finest momos in the Bay Area and one of the few opportunities to try specific from Tibet, where Gyalkha left as a teenager. The lamb, beef and vegetable momos are dramatically different from elsewhere — larger, more doughy, a full crescent shape, and bursting with so much juice that you run into a wonderful conundrum: they’re too big for one bite, but if you cut into it, the dumpling explodes on your hand.\u003c/p>\n\u003cp>The momos and other dishes are enjoyed in the mid-sized space anchored by various Tibetan art pieces, a skyglass above the center of the restaurant that’s partially covered by Tibetan prayer flags and a large square table with bench seating to the side in a semi-private room that has a stuffed lion and a panoramic Himalayan mountain painting backdrop. Of all the restaurants we visited for the guide, this was no doubt the one that most prominently featured the massive mountain range itself.\u003c/p>\n\u003cfigure id=\"attachment_135435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Nomad-decor.jpg\" alt=\"A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Nomad-decor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lion gazes over the Himalayan landscape at Nomad Tibetan in north Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, it’s really the tremendously warm hospitality (Gyalkha does the cooking, Lhatso runs the front of house) that is reflected in the food and the whole experience. Noodles, dumplings, sauces — they want you to know that these are genuinely homemade and they hope you sample as much as you can. Try the fantastic thaen-thuk lamb broth with bok choy, halved ripe tomatoes and short hand-pulled noodles that has an unwaveringly deep concentration of lamb’s trademark meaty-gamey flavor. Stir-fried eggplant turns out to be a perfect combination of slightly sweet, slightly tart sauce and wonderfully tender eggplant and peppers.\u003c/p>\n\u003cp>Lhatso will even mention to get a side of ting-mo, a hand-rolled steamed bun somewhere between a pretzel knot and a croissant, that is perfect for scooping up broths and curries. You’ll thank her later after each plate is squeaky clean.\u003c/p>\n\u003ch2>Himalayan Pizza and Momo\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/LiYJFuTnUUTrSTQKA\" target=\"_blank\" rel=\"noopener\">288 Golden Gate Ave.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135436\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo.jpg\" alt=\"Himalayan Pizza and Momo, located by Civic Center and UC Hastings\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-135436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Himalayan Pizza and Momo, located by Civic Center and UC Hastings \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a lot going on during a typical weekday lunch period at Golden Gate Avenue and Hyde Street, where the Civic Center blends into the Tenderloin. Stroll into this \u003ca href=\"http://www.himalayanpizzanmomoca.com/\" target=\"_blank\" rel=\"noopener\">low-key oasis\u003c/a> with a giant open kitchen right behind the ordering counter, and you’ll instantly relax.\u003c/p>\n\u003cp>And, you better calm down, because you’ll be told an order of the outstanding homemade momos takes 15 to 20 minutes, which might explain why so much of the business here appeared to be take-out or delivery. Pro tip: go across the street for a coffee to bring back from the quirky, excellent George & Lenny cafe.\u003c/p>\n\u003cp>The name mostly says it all for this year and a half-old spot from the owner of the Saffron Grill that seems so humble when you’re inside of it but actually has an enormous following across the city and beyond. There is pizza since the chef, Nab Raj Dhakal owned a pizza restaurant in Nepal and the place previously was a pizza shop. And then there are indeed momos in several forms.\u003c/p>\n\u003cfigure id=\"attachment_135429\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/himpizzamomo-chili.jpg\" alt=\"A plate of chili momos at Himalayan Pizza and Momo\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/himpizzamomo-chili-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of chili momos at Himalayan Pizza and Momo \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is the place to see how momos can be served in different forms. ‘Jhol momo’ sort of translates the customary tomato-cilantro dipping sauce into soup form. For ‘chili momo,’ unusually giant steamed dumplings filled with an umami-heavy diced chicken mixture get sautéed at high heat, so the usually soft, slightly rubbery skin becomes crisp to the point of al dente. Then they are tossed about with a thick chili-spice based mixture and some vegetables for a pretty spectacular carbs, vegetables and meat stir-fry. Ask for some rice on the side to really absorb everything going on together in this ensemble and to cool the pretty substantial heat.\u003c/p>\n\u003cp>For the real experience, hang out, watch the busy kitchen prep pizzas, pastas and curries simultaneously, and enjoy.\u003c/p>\n\u003ch2>Cuisine of Nepal\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/EnNri1rhhSzYQ6aA6\" target=\"_blank\" rel=\"noopener\">3486 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg\" alt=\"Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-thali-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s signature chicken and cashew cream curry, served as a thali platter at lunch \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story of this \u003ca href=\"cuisineofnepal.com\" target=\"_blank\" rel=\"noopener\">Bernal Heights Nepalese dining stalwart\u003c/a> (as seen on \u003ca href=\"https://www.kqed.org/checkplease/19829/check-please-bay-area-reviews-cuisine-of-nepal-mama-coco-cocina-mexicana-restaurant-the-restaurant-at-wente-vineyards\" target=\"_blank\" rel=\"noopener\">Check, Please! Bay Area\u003c/a>) literally includes climbing the Himalayas. Chef/owner Prem Tamang was a porter for trekking expeditions then eventually grew to be a lead guide for climbs, often showing ambitious American visitors how to climb some of the world’s largest peaks. All the while, he was interested in cooking his home cuisine — and brought that to the U.S., which Bay Area diners can now sample at his restaurant inside a building with funky fake house façade.\u003c/p>\n\u003cp>The momos here, like everywhere we went, are excellent though more on the lighter cooked side (moister dumpling skin) but make up for that with a more substantial amount of filling than others sampled on this journey. As a bonus, the restaurant is happy to let diners try all three momo flavors (lamb, vegetable and chicken) in a six-dumpling sampler.\u003c/p>\n\u003cp>It’s common knowledge among regulars that Chef Prem’s kukhurako ledo (chicken curry) is the star of the show at the restaurant — and they’re right. With a cashew cream base, there’s a spectacular richness-with-levity to the broth. Combined with the moist cubes of flame-roasted chicken, it’s one of those special dishes that leaves guests still saying ‘”wow” when the check arrives.\u003c/p>\n\u003cfigure id=\"attachment_135438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg\" alt=\"Cuisine of Nepal’s excellent momos come six to an order\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cuisine-nepal-momos-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cuisine of Nepal’s excellent momos come six to an order \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When that curry is the centerpiece of a lunch set with rice, naan, salad and a particularly spicy potato salad for $8.99, you’ll understand why everyone seemed to be ordering it at the lunch hour. In present day San Francisco, it’s not easy to find such a special full meal like that for under $10.\u003c/p>\n\u003cp>And at dinnertime when neighborhood regulars fill the awkward-shaped long, narrow dining room that features a banquette with individual sitting mats and scenic paintings of Nepal on the walls, you’ll likely see large servings of that chicken curry anchoring almost every table, along with rare-to-find Nepalese curries based on butternut squash, mustard greens, or basil and lamb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At Quintessence Sorbet, a Spotlight on California's Bounty",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n[aside postID='bayareabites_134907,bayareabites_133626' label='More Food History Articles']\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Harissa Wings",
"title": "Celebrity Chefs Recipes: Ryan Farr's Harissa Wings",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.",
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"headline": "Celebrity Chefs Recipes: Ryan Farr's Harissa Wings",
"datePublished": "2019-11-04T10:03:32-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Berkeley Favorite Acme Bread Plots a Move After 40 Years in Its Original Location",
"title": "Berkeley Favorite Acme Bread Plots a Move After 40 Years in Its Original Location",
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"content": "\u003cp>\u003cem>This article was updated with comments from Kermit Lynch on 11/4/2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beloved Berkeley institution \u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme Bread Company\u003c/a> plans to relocate from its original location on the corner of Cedar Street and San Pablo Avenue to a new space once its lease is up in 2023. Since 1983, Steve and Suzie Sullivan have operated on the charming corner, sharing the lot with their landlord, \u003ca href=\"https://www.kermitlynch.com/\" target=\"_blank\" rel=\"noopener\">Kermit Lynch Wine Merchant\u003c/a>, as well as the now defunct Cafe Fanny (where \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\" rel=\"noopener\">Bartavelle Coffee & Wine Bar\u003c/a> currently operates). \u003c/span>\u003cbr>\n[aside postID='news_11762012,bayareabites_134975' label='More Bread to Read About']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Acme’s singular focus on making great bread has made the brand a Bay Area favorite in grocery stores and restaurants alike. In addition to the original bakery and store, they’ve added a bake-and-sale operation in San Francisco’s Ferry Building, as well as wholesale locations in West Berkeley and South San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003cspan style=\"font-weight: 400\">That [original] location had seemed so serendipitous and so perfect that we were never really motivated to move from there,” says Steve Sullivan, who added that he has renewed Acme’s five year lease—an uncommonly short arrangement for a commercial property—with Kermit Lynch’s eponymous owner eight times. “It grew out of the fact that, when I was a boy baker at Chez Panisse and he was a young wine merchant, ... we had this idea that wine and bread would be a really good combination.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In January of this year, Lynch brought up concerns about congestion and safety in the corner lot to Sullivan and his daughter Becca, the location’s shop manager. On any given morning, a queue of about a dozen Acme customers stretches alongside Bartavelle’s cafe tables. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135258\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135258\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg\" alt=\"ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/acmebread_outdoor-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">ACME Bread's original shop outdoors with Bartavelle Cafe and Wine Bar on the corner. (Chris Delbuck)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The line typically consists of regulars who know their orders, and moves quickly. Nevertheless, the Sullivans and the rest of the Acme team addressed congestion issues by organizing shop staff more efficiently, and by moving their trucks out of the lot for pick-ups. Though he was happy with the changes, Lynch didn’t take to Sullivan’s suggestion of a longer lease. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lynch responded to KQED's request for a comment over email from France. \u003cspan style=\"font-weight: 400\">“\u003c/span>Acme has been a great tenant. Both our businesses have grown, and Bartavelle’s, too, and in my opinion outgrown the space we have. Too much traffic, both for the parking lots and for the foot traffic. When Steve and his family understood that I was wondering about the future of the corner, he saw the wisdom in owning rather than renting short term,\u003cspan style=\"font-weight: 400\">”\u003c/span> he wrote. As for what he'll do with the space once Acme moves out, Lynch is still unsure. Maybe an expansion of his sales floor of imported wines, maybe desks for his sales staff, maybe both.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Ultimately, his approach to dealing with his property doesn't let him feel comfortable looking more than five years in advance relative to a tenant,” Sullivan says of Lynch. “That's where our long-term interests and his personal outlook have finally diverged enough that we need to provide for ourselves.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And so the Sullivans looked around for a space, and by luck found one on San Pablo just a stone’s throw from their current spot. Purchased this summer, Acme’s new building, formerly the Berkeley Army Surplus store, has a ground floor more than twice the size of the original storefront. (Lynch added in his email that he's glad Acme won't be too far: “I’m a good customer, and I won’t have to travel very far to buy bread.”)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“We're very cramped where we are. Particularly through the efforts of my oldest daughter [Becca], who doesn't seem to understand limits, [and] who's always trying to introduce new products and make new little things,” Sullivan says with a laugh. “It's weird for me to be talking about this in rhapsodic terms about this funky little simple building. But something about the proportions of the [new] building inside and how they're arranged just lend themselves so well to our layout of what we want to do.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A lot can happen in three years’ time, including clearing Berkeley’s protracted zoning and permitting process, and completing renovations to suit Acme’s operations. \u003c/span>\u003cspan style=\"font-weight: 400\">Still, the company hopes to move in by 2023. Sullivan, who valued the serendipity of the Cedar and San Pablo lot, happily shares that the new building was built by the father of his younger daughter’s best friend. “It's got that kismet quality.”\u003c/span>\u003c/p>\n\u003cp>See the official statement from Acme Bread below.\u003c/p>\n\u003cp>\u003ci>Dear Customers-\u003c/i>\u003c/p>\n\u003cp>\u003ci>We have been on this corner for a long time. When our current lease ends in 2023 it will have been 40 years. But sometime between now and then we will be moving. When we and Kermit found and settled on this location back in 1983 we never imagined that we would ever move. Even though we have never had a long-term lease here wine and bread have always seemed like too good a team to break up. But we are getting too old for the excitement of successive 5-year leases and would like to secure our future for the long term.\u003c/i>\u003c/p>\n\u003cp>\u003ci>So on April 1, 2023 if you want to visit us we hope you’ll be willing to cross the street and walk two doors south to 1640 San Pablo, the former home of Berkeley Surplus. We have purchased that building and once we finish with permitting and other details we will begin working to design our new home. While we are sad to be moving we are excited about this project as the new building has considerably more space than we have here, which will be very good for our staff, our customers and our bread.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Best Wishes,\u003cbr>\nAcme Bread\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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