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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">This week, as the \u003c/span>\u003ca href=\"https://www.kqed.org/news/11782314/what-you-need-to-know-sonoma-countys-kincade-fire\">\u003cspan style=\"font-weight: 400\">Kincade Fire\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> rages on prompting more evacuations and preemptive power outages to prevent further fires, fire relief organizations are on the ground providing shelter and food for evacuees. \u003c/span>\u003cbr>\n[aside postID='science_1941376,news_11622575' label='What we learned from past fires']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three days worth of non-perishable food and water is a line item commonly seen on evacuation packing lists but most residents of this fire-stricken and earthquake-prone state can’t quite quantify what that looks like. Add on the rolling blackouts by PG&E that have affected residents and food businesses all over Northern California, and food preparedness becomes an even more abstract concept. (If you’re wondering how to prepare for a power outage and what is safe to eat during one, find our guide \u003c/span>\u003ca href=\"https://www.kqed.org/science/1948844/how-safe-to-eat-is-the-food-in-your-fridge-during-a-power-outage\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">).\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, organizations like \u003c/span>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, renowned chef José Andres’s “first food-responder” non-profit, are on the ground and in action in the North Bay feeding evacuees and first responders. Yesterday at the Sonoma Fairgrounds, chef Tyler Florence and volunteers from World Central Kitchen served up 6,000 meals. \u003c/span>\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1188895557751889920\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Other groups are focusing their relief efforts on addressing marginalized communities who face increased risk in these moments including \u003c/span>\u003ca href=\"https://nc707.org/\">\u003cspan style=\"font-weight: 400\">Nuestra Comunidad\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an organization that builds resiliency through bilingual disaster preparedness, and \u003c/span>\u003ca href=\"https://www.corazonhealdsburg.org/unityfund\">\u003cspan style=\"font-weight: 400\">Corazón Healdsburg\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which aims to bridge the economic gap across racial lines in Northern California. Sonoma County-based \u003c/span>\u003ca href=\"http://undocufund.org/\">\u003cspan style=\"font-weight: 400\">UndocuFund\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is also on the ground providing relief for undocumented folks affected by the fire. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a list of other organizations in Sonoma Country providing fire relief as well as accepting donations and volunteer help:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://wck.org/\">\u003cspan style=\"font-weight: 400\">World Central Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting \u003c/span>\u003ca href=\"https://donate.wck.org/give/236738/#!/donation/checkout\">\u003cspan style=\"font-weight: 400\">donations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as well as volunteers who can sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://refb.org/\">\u003cspan style=\"font-weight: 400\">Redwood Empire Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting donations at \u003c/span>\u003ca href=\"https://refb.org/redwood-empire-food-bank-kincade-fire-update-monday-october-28-2019/\">\u003cspan style=\"font-weight: 400\">several locations\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> throughout Sonoma Country and is providing food at shelters in the area.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://napa.networkofcare.org/ph/services/agency.aspx?pid=CommunityActionofNapaValleyNapaValleyFoodBank_1038_11_0\">\u003cspan style=\"font-weight: 400\">Napa Valley Food Bank\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\"> has outposts throughout Napa county including in Napa, Lake Berryessa, St. Helena and Calistoga.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sonomafamilymeal.org/\">\u003cspan style=\"font-weight: 400\">Sonoma Family Meal\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has worked with chefs, farms and restaurants to serve meals to families affected by fires since 2017. You can donate for Kincade fire relief \u003c/span>\u003ca href=\"https://www.gofundme.com/f/SonomaFamilyMeal?pc=fb_co_campmgmt_w&rcid=r01-157222190586-a3eb4b987997445b\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and sign up for a shift \u003c/span>\u003ca href=\"https://signup.com/client/invitation2/secure/3050505/false#/invitation\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cvnl.org/volunteerism/disaster-services/\">\u003cspan style=\"font-weight: 400\">Volunteer Center of Sonoma\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is accepting volunteers through their online portal. If you have specialized skills such as food handling or CERT, you can sign up for their disaster response team \u003c/span>\u003ca href=\"https://forms.zohopublic.com/virtualoffice11888/form/DisasterResponse2019/formperma/B1PhqADA_da9FI1WHvNotOaIhdQEGxlMfVe6KTT70xw\">\u003cspan style=\"font-weight: 400\">here\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?funit_id=1652\">Community Foundation Sonoma County Resilience Fund\u003c/a> is a long-term fund first started in 2017 that you can donate to. It is a source of long-term aid for Sonoma County.\u003c/li>\n\u003cli>United Way of the Wine Country's \u003ca href=\"https://www.unitedwaywinecountry.org/servlet/eAndar.article/4/United-Way-of-the-Wine-Country\">Kincade Fire Emergency Relief & Recovery Fund\u003c/a> is accepting donations to help with the relief and recovery efforts for those affected by the fire.\u003c/li>\n\u003cli>\u003ca href=\"https://cfilc.org/\">California Foundation for Independent Living Centers\u003c/a>'s Richard Devylder Fund, named after the disability rights activist, supports those who lost critical mobility and accessibility devices devices in the fires. You can specify your donation in the drop down menu \u003ca href=\"https://cfilc.org/donate/\">here\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>This list is by no means exhaustive\u003c/strong> and we encourage you to share information about volunteering and donation opportunities with us on \u003c/span>\u003ca href=\"https://twitter.com/KQEDcheckplease\">\u003cspan style=\"font-weight: 400\">Twitter\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">\u003cspan style=\"font-weight: 400\">Facebook\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> or \u003c/span>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">\u003cspan style=\"font-weight: 400\">Instagram\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Sticky rice stuffing is a mashup of the classic Thanksgiving cubed bread-based stuffing and the classic dim sum dish known as Lo Mai Fan — savory sticky rice mixed with Chinese sausage, shiitake mushrooms, and dried shrimp.\u003cbr>\n[aside postID='bayareabites_121797,bayareabites_131377' label='More Thanksgiving Inspiration']\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Having grown up in a Chinese American family, my mother would always make a huge casserole dish of sticky rice to enjoy alongside our turkey. I always longed for the stale bread stuffing everyone else’s family would enjoy, but I have since learned to appreciate the satisfying texture and addictive quality of my family’s sticky rice stuffing.\u003c/p>\n\u003cp>This sticky rice is cooked in chicken stock but can be cooked in vegetable stock to make it completely vegetarian. Carrots, celery, and onions are cooked in butter for the classic Thanksgiving stuffing flavor base and then mixed with savory mushrooms and hearty torn kale. The vegetables used can be easily swapped out for whatever vegetables you have on hand. Swiss chard, spinach, collard greens, or any other hearty green can be interchanged with kale. \u003c/p>\n\u003cp>The vegetables are seasoned with a mix of soy sauce, oyster sauce and sriracha for some spice. The spice level is relatively low, so increase sriracha to 2 to 3 tbsp if you prefer your rice to have a little more of a kick. \u003c/p>\n\u003cp>Once the rice is cooked, you can add the rice to the vegetable mixture and mix until evenly combined. At this point, you can serve the sticky rice stuffing as is, but I highly encourage you to bake the rice in the oven at a high temperature to give the rice a nice crispy texture. \u003c/p>\n\u003ch2>Kale and Mushroom Sticky Rice Stuffing\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg\" alt=\"Kale and Mushroom Sticky Rice Stuffing\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Kale-and-Mushroom-Sticky-Rice-Stuffing-7-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This Kale and Mushroom Sticky Rice Stuffing serves 4-6 people. \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups sticky rice or short grain sweet rice\u003c/li>\n\u003cli>3 cups chicken or vegetable stock\u003c/li>\n\u003cli>3 tbsp butter\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>1 cup diced celery\u003c/li>\n\u003cli>4 green onions chopped (separate whites and greens)\u003c/li>\n\u003cli>1 head of kale chopped \u003c/li>\n\u003cli>12 oz mushrooms (baby portobello or shiitakes) sliced \u003c/li>\n\u003cli>2 tbsp soy sauce\u003c/li>\n\u003cli>2 tbsp oyster sauce\u003c/li>\n\u003cli>1 tbsp sriracha \u003c/li>\n\u003cli>1 tsp salt\u003c/li>\n\u003cli>1 tsp white pepper\u003c/li>\n\u003cli>Non-stick cooking spray\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse rice 2-3 times, until the water runs clear. \u003c/li>\n\u003cli>Cook rice in a rice cooker with chicken stock or simmer in a pot for 20-25 minutes until all the water has been absorbed.\u003c/li>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Melt butter in a skillet over medium high heat. Add carrots, celery, and whites of the green onions to the pan. Cook while stirring occasionally for 5 minutes, until the carrots have started to soften. \u003c/li>\n\u003cli>Add mushrooms and kale and season with soy sauce, oyster sauce, sriracha, salt, and white pepper. Continue to cook for another 5-8 minutes. \u003c/li>\n\u003cli>Turn off heat. Add the cooked sticky rice to skillet and mix until evenly combined. \u003c/li>\n\u003cli>Grease a baking dish with non-stick spray and add the sticky rice to the dish. Bake in the oven for 15 minutes until the rice is crispy.\u003c/li>\n\u003cli>Remove sticky rice from the oven and allow to cool slightly. Enjoy warm! \u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How the Bay Area’s South Asian Diaspora Explores Diwali’s Multiplicity",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">This week marks the five day festival of Diwali with Sunday, the third day, being the most brightly celebrated of them all. Diwali, often described as the festival of lights, holds an array of origin stories and customs amongst the different religions and regions that observe it across India, Nepal, Sri Lanka and beyond. \u003c/span>\u003cbr>\n[aside postID='perspectives_201311200735,news_10765751' label='More on Diwali']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“In India, it’s much more diverse regionally. It is a festival that Hindus, Sikhs, Jains celebrate but differently,” explained Barnali Ghosh, a landscape architect by trade and activist who co-leads \u003c/span>\u003ca href=\"http://www.berkeleysouthasian.org/\">\u003cspan style=\"font-weight: 400\">South Asian Radical History Walking Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Berkeley. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ghosh, who is originally from West Bengal, grew up in a Hindu household in the south Indian cosmopolitan Bangalore, or Bengaluru. “[One] of the beautiful things about the apartment building we lived in, which was like a hundred apartments, was for every festival people would send their regional specialties to the other person's house,” she remembers fondly. “You're always waiting like ‘What are we going to get for Diwali?’ Because Diwali, as a Bengali family, was not the most important festival for us.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Reetu Mody, a lawyer and community organizer who grew up in Concord, Diwali was one of a series of autumnal fêtes kicked off by Navratri, another festival celebrated in a multitude of ways. “I think because of the loss of translation and [because] my mom is Jain and my dad is Hindu, I just knew it more as a celebration around joy, and lights and happiness,” she shares with me. “Only as an adult have I gotten to know the Hindu story around Diwali and that actually led me to critique it a lot more.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mody’s critique is taking shape as a \u003c/span>\u003ca href=\"https://www.eventbrite.com/e/east-bay-poc-diwali-celebration-tickets-74325937881\">\u003cspan style=\"font-weight: 400\">Diwali event\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she’s organizing along with Sonya Mehta, a fellow community organizer and Parivar, a trans and gender-non-conforming centered South Asian social collective. On November 2nd in Oakland, the group will throw a feast that includes food, dancing and learning to elaborate on and examine the festival’s complicated history. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Diwali in some ways can be very contentious because it has a strong history in caste suppression in Hinduism and also in very patriarchal oppression,” Mody explains. “We wanted to throw a party that captured people's sense of celebration during this time period but that wasn't unthoughtful or uncritical of those traditions that Diwali comes from and how we might want to create new ones.”\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\">Diwali, its contentious history and its bountiful diversity, play out prominently in food so Mody and the rest of the planning team are carefully considering what their feast might signal to those interested in attending. “Not having meat is something that can be linked with caste oppression so we're having a discussion around it,” Mody tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The topic of vegetarian versus non-vegetarian food around Diwali and other similar holidays that cross regional and religious lines in India is a debate beyond what’s on the plate. “That’s become very political in India right now,” Ghosh tells me. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the last four years, under Prime Minister Narendra Modi, Human Rights Watch estimates that at least \u003c/span>\u003ca href=\"https://www.nytimes.com/2019/10/24/world/asia/india-modi-hindu-violence.html\">\u003cspan style=\"font-weight: 400\">44 people have been killed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in India by cow protection groups who are often associated with Hindu fundamentalist views. The victims, many of whom were Muslim, were accused of storing or selling cattle for consumption. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Not all Hindus are vegetarian,” Ghosh explains, “But it’s become this really twisted thing where regional differences are getting sort of wiped out because of the dominance of Hindu fundamentalists, [or] Hindutva culture, which wants to project only one version of Hinduism.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/IMG_3286-e1572021861660.jpg\" alt=\"Kali Puja dinner table decor features California fall colors and local flowers including sorrel.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">Kali Puja dinner table decor features California fall colors and local flowers including sorrel. \u003ccite>(Barnali Ghosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like other Bengalis, Ghosh grew up celebrating Kali Puja, a festival which falls on the same day as Diwali. “It feels even more important to preserve the Bengali identity, which is that we eat meat during this festival. It is part of our culture,” she tells me. “It wouldn’t be Kali Puja without goat meat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As for Mody, she describes the food her family cooked at home as “Gujrati food done Rajisthani style”. It’s a description that renders “Indian food” ineffective in its lack of specificity. For Diwali specifically, Mody remembers eating foods that were considered to bring good fortune. “We had mung beans and they're considered very lucky. You put dried ones in your suitcase. You eat them during celebrations.” she reminisces. “We would have things like puris, small fried flatbreads and we'd have that with mango rus which is this, like, mango milk you eat as a dessert.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sugar might in fact be the unifier across Diwali celebrations. “Celebrating with dessert is probably a thread that ties everything together,” Ghosh says, “If your neighbor was sending you something, it’d be something savory and fried, and sweets.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the diaspora, the tensions borne in homelands can be dulled and imbued with the influence of the politics of their new environments. As Diwali gains popularity as a holiday outside of India, Ghosh and Mody are invested in both examining the holiday’s complexities and keeping the abounding traditions that can get flattened through its mainstreaming.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For her upcoming Diwali feast, Mody is hoping for the right mix of education and celebration through a considered feast: “In the most obvious way, in a way that feels true to all cultures and communities, food is central to how we come together.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma County Chefs Respond to Kincade Fire",
"title": "Sonoma County Chefs Respond to Kincade Fire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11782314,science_1926793' label='More Wildfire Information on KQED']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1187379055693385729\u003c/p>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "East Bay Wine Tasting: 5 Spots to Try",
"title": "East Bay Wine Tasting: 5 Spots to Try",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Rolling hills of vineyard-covered terrain…grand chateaus...breathtaking views...deer and coyotes frolicking in the yard. That’s how we expect wineries to look, right? That's not the case when you’re exploring Oakland and Berkeley’s urban wineries — except that almost all of them are very dog-friendly (and kid-friendly) so it’s easy to confuse a coyote for an Australian Shepherd.\u003cbr>\n[aside postID='bayareabites_132348,bayareabites_134208' target=_ label='More Vineyards to Visit']\u003cbr>\nThere are roughly 15 or so urban wineries in the two East Bay cities, most of which are open to the public on weekends and concentrated in the Gilman District of Berkeley, Uptown Oakland or Jack London Square. Next time you’re thinking about wine tasting, consider skipping the long drives to \u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Sonoma County, Napa County\u003c/a>, \u003ca href=\"https://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore Valley\u003c/a> and Santa Cruz Mountains.\u003c/p>\n\u003cp>Of course, there are terrific wineries in all those regions (and you should go when the logistics work out!), but it’s so much easier/faster/more fun to swing over to the East Bay for an afternoon of wine on par quality-wise with anything in St. Helena or Healdsburg. Better yet, the prices are a fraction of what you’ll find in the big-name wine regions.\u003c/p>\n\u003cp>For this article, I decided to not include the trailblazing trio of Donkey & Goat, Broc and Dashe (note that they just moved from Oakland to Alameda) because there are already so many articles about them. I say, visit those three wineries, but try expanding your trip to these other wineries that are a little less well known but just as delightful.\u003c/p>\n\u003cp>As you’ll see, many of these wineries produce wines from various Northern California regions. Remember, many wine regions like Burgundy have had this non-estate centric model for centuries where producers make wine in a central location after sourcing from all kinds of vineyards in myriad directions. It isn’t new. It’s just…different.\u003c/p>\n\u003cp>Let’s cheers to visionary winemakers and head over to BART now for a weekend day of wine.\u003c/p>\n\u003ch2>Côte West\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5C5PwEScgM9vuWmX9\">2101 Dennison St.\u003c/a>\u003cbr>\nSuite A, Oakland\u003c/p>\n\u003cfigure id=\"attachment_135076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135076\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cote-west-open.jpg\" alt=\"Welcome to Côte West in Oakland’s Embarcadero Cove\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome to Côte West in Oakland’s Embarcadero Cove \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Côte de Beaune, Côte de Nuits, Côte Chalonnaise...Côte Ouest? Well, make that West and you get the idea of how this \u003ca href=\"cotewestwine.com\">husband-and-wife run winery\u003c/a> is a compelling (and playful) mash-up of Burgundy’s Old World mindset and methods, with California’s terroir and New World creativity mindset. In other words, the best of both wine worlds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, it’s nothing new for California winemakers to apprentice/work/study in France’s esteemed wine regions. However, it is exceedingly rare for an American to have the chance to work with the truly elite producers of Burgundy — the ones where collectors don’t blink at paying four digits per bottle. Mention the words “Domaine des Comtes Lafon” to any Burgundy drinker and you’ll hear phrases like “epiphany” and “liquid gold” and “best white wine in the world” often mentioned.\u003c/p>\n\u003cp>Most of us probably will never have a chance to offer an opinion on that world-renowned Meursault producer (which means only Chardonnay for white wines and Pinot Noir for the not as ‘famous’ red wines), but Bret Hogan can because he interned there after receiving his Viticulture & Enology Masters degree from the esteemed wine program at UC Davis. Upon returning, he spent two years as winemaker for San Francisco’s Dogpatch Wineworks before crossing the Bay to create this personal project with his wife Kerrie.\u003c/p>\n\u003cfigure id=\"attachment_135075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135075\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Cote-West-pn.jpg\" alt=\"It isn’t Burgundy but is still excellent Pinot noir at Côte West\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It isn’t Burgundy but is still excellent Pinot noir at Côte West \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, since we’ve been tossing around the ‘Burgundy’ name a lot with Côte West, you’re probably curious how the Chardonnay and Pinot Noir are? Both 2015’s are from the La Cruz Vineyard on the Sonoma Coast and both indeed toe the line effortlessly between Burgundy’s non-intervention style and muscle-bound texture, with classic Sonoma Coast deep fruit and rugged earth notes. They’re sensational wines, managing to be restrained and elegant, yet exciting simultaneously.\u003c/p>\n\u003cp>The same can be said with all of the Côte West wines, whether it’s a fresh, vibrant Pine Mountain Vineyard Sauvignon Blanc Pétillant Naturel, or a Dry Creek Valley Grenache that delightfully bridges the gap of the grape’s tendency to be too herbal or too fruity.\u003c/p>\n\u003cp>Tastings are $15 and only on weekends at the winery, which is located in the most out-of-the-way location of any of the urban wineries in the East Bay. You’ll find it at the Embarcadero Cove neighborhood of Oakland, squeezed between the southern tip of Alameda and 880.\u003c/p>\n\u003ch2>Tintype and twomile\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZdgPvSt9wrNgfgYU8\">477 25th St.\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tintype-wine.jpg\" alt=\"Tintype’s labels show how the wines are focused on different regions of California wine — and old photography\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tintype’s labels show how the wines are focused on different regions of California wine — and old photography \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most urban winery areas are usually industrial warehouse-filled with limited dining and nightlife options — except where you’ll find this duo of Oakland producers. \u003ca href=\"https://tintypewinery.com/\">Tintype\u003c/a> and \u003ca href=\"twomilewines.com\">twomile\u003c/a> make their wines and serve them in a tasting room in Oakland’s booming food and drink-heavy Uptown neighborhood. Their shared tasting room (with Oakland Spirits Co.) and wine production spaces are across the street from the Forage Kitchen shared-food incubator business space, near dozens of bars and restaurants, and also right by the heart of where Oakland’s First Fridays are.\u003c/p>\n\u003cp>Technically their “winery” space is about three doors down 25th Street from the tasting room that resides within an art gallery space that used to be a factory for manufacturing glass windows for cars. But, hey, it’s the same building, same roof.\u003c/p>\n\u003cp>Visitors can visit on Thursday and Friday evenings, along with Saturday afternoons. Since this particular tasting room is pretty much a bar surrounded by gorgeous art, the vibe tends to be more casual, and guests are allowed to pretty much choose whatever journey they want with both or one of the wineries.\u003c/p>\n\u003cfigure id=\"attachment_135078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/two-mile-wine.jpg\" alt=\"two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, for a first-time visitor, the $11 mixed tasting is the way to go. There, you’ll discover the crisp, powerful twomile Albariño from Paso Robles. You’ll also see the great work with Mendocino County Pinot Noir grapes that Tintype is doing, both in the strawberry and watermelon-dense rosé (from Potter Valley) and the lush, blueberry-forward Anderson Valley Pinot Noir.\u003cbr>\n[aside postID='bayareabites_133932,food_1330071' align='left' target=_ label='More About Wine']\u003cbr>\nBoth wineries source from all over the Central and Northern parts of the state and both don’t have particular ‘signature’ varietals that they really want to highlight. In general, twomile tends to present a more traditional, refined style, while Tintype can sometimes veer towards the natural, sometimes funky direction. But, both producers’ themes are really about poised, expressive wines that highlight the grapes’ particular homes in Northern California.\u003c/p>\n\u003cp>And, there’s a big Berkeley connection for both wineries. The ‘two miles’ for twomile refers to UC Berkeley’s old two-mile (and for a time three miles) radius from the center of campus where alcohol could not be sold. Owner/winemaker Adam Nelson originally started making wine with his wines for the twomile label right outside of this radius in Berkeley on San Pablo Avenue (though the alcohol prohibition law enforced by the radius was long gone at that point in the early 2000s). \u003c/p>\n\u003cp>Meanwhile, Tintype co-founder Nick Johnson worked an internship at Berkeley’s Donkey & Goat in 2011, which led him to take his fiancée (now wife and fellow Tintype co-founder Abigail Vorce) on a bike trip of France’s celebrated wine regions. After working a 2012 vintage harvest in Alsace, they decided to create a winery back home. So, Tintype started two years later…and here we are today seven years after that decision at Alsace’s famed Domaine Binner, an estate that started making minimalist, mostly sulfur-free wines decades before Donkey & Goat and Tintype. \u003c/p>\n\u003cp>It’s all full circle – with a two-mile radius of course.\u003c/p>\n\u003ch2>Blue Ox\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/46EfkbVixsGKM5Yp9\">1350 Fifth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-ext.jpg\" alt=\"Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.blueoxwineco.com/\">Blue Ox Wine Co.\u003c/a> Josh Hammerling and Noah Kenoyer met at Broc Cellars and decided to start their own winery in 2017, but opted to specialize in a relatively rare concept for Northern California: sparkling wines produced from organic, dry-farmed vineyards. In a $15 tasting at Blue Ox’s, visitors can try some of that sparkling in the ‘Sunflower Sutra,’ a “pan-Californian” sparkling wine which is indeed a veritable smorgasbord of grapes and California regions. There was no sparkling Valdiguie available during our visit but it’s available on the winery website.\u003c/p>\n\u003cp>Of course, it isn’t all bubbly here. There’s the, ahem, lovely ‘In the Mood for Love’ rosé of Carignan sourced from Ricetti Vineyard in the Redwood Valley of Mendocino County, the slick ‘El Topo’ Mourvèdre from Laytonville (it’s in Mendocino County, about as far north as grapes grow in California) and a rare-to-see Cabernet Pfeffer grape bottling from the Lime Kiln Valley in San Benito County.\u003c/p>\n\u003cfigure id=\"attachment_135080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135080\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-int.jpg\" alt=\"The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these wines are also available by the glass from $8-$12, and that’s a good thing because Blue Ox just might be the most stylish, comfortable winery in the Gilman neighborhood. The seating options vary from high-tops by the window to larger tables next to barrel racks, and there’s some striking contemporary art on the walls which makes for a fun culture-meets-warehouse aesthetic. It’s a unique place for a unique winery.\u003c/p>\n\u003ch2>Lusu and Whistler\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1vYcKDNV4v5SV4cL9\">805 Camelia St\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135081\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-lusu-2.jpg\" alt=\"It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Tintype and twomile, visitors can get two wineries here in one seating (well, standing in this case) for $15. The vine-covered winery housing \u003ca href=\"https://www.lusucellars.com/\">Lusu\u003c/a> and \u003ca href=\"https://www.whistlervineyards.com/\">Whistler Vineyards\u003c/a> (not to be mistaken with Whistler Cellars in Australia) resides on a side street tucked slightly away from the Fourth and Fifth Street winery rows where their Gilman neighbors resides.\u003c/p>\n\u003cp>Like that aforementioned Oakland duo, you’ll also try a wide range of California regions and wine varietals courtesy of Lusu and Whistler in their ‘home,’ which in reality is a small counter and standing area nudged into a tidy slice of the barrels and tanks-filled production space. Of all the urban wineries, this one feels most like tasting IN a winery.\u003c/p>\n\u003cfigure id=\"attachment_135082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135082\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-pn.jpg\" alt=\"Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lusu’s (its namesake was a companion of Bacchus the Roman god of wine who brought winemaking to Portugal) owner/winemaker David Teixieira comes from a winemaking family (in mainland Portugal, Madeira and California) and keeps the tradition going for his family with site-specific wines from all over our state. The results are fun, beautiful wines — always a bit edgy but never weird. The Santa Lucia Highlands Riesling is a highlight as is the ‘Farmer’s Hand’ made mostly of Tempranillo from Lodi’s Mokolomne River AVA.\u003c/p>\n\u003cp>Whistler, on the other hand, is a Pinot Noir-focused winery courtesy of Drs. Stig Hansen and Jennifer Whistler. Their main property is in some of the Sonoma Coast’s most esteemed Pinot Noir territory in the area around Annapolis that’s home to the celebrated Peay Vineyard. The area is Pinot Noir gold for its year-round fog and sun, combined with a constant marine breeze.\u003c/p>\n\u003cp>Each estate Pinot Noir is gorgeous and distinct, differing slightly in terms of clones and areas of the vineyard. The regular ‘estate grown’ bottling is the most elegant and red berry-forward, while ‘Ficus’ has a lot more energy and jammy fruit. There is also Viognier grown on the property and Whistler makes a few non-property wines (don’t miss the fleshy, pear dominant Roussanne from the Dry Creek Valley).\u003c/p>\n\u003ch2>Windchaser\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mHJhwbZrobJKQJSeA\">1375 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135083\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-sign.jpg\" alt=\"The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a tasting at Donkey & Goat two years ago, my family saw a ‘wine tasting’ sign outside and — like many urban winery wine chasers — we figured why not continue the tasting crawl there? At that time, \u003ca href=\"https://www.windchaserwine.com/\">Windchaser\u003c/a> was pretty much an unadorned warehouse with barrels of wine hanging out, and winemaker/owner Dave Gifford also hanging out, just talking about how he’s getting the hang of this having your own winery thing. After a recent visit, I’m convinced that he just might be producing the premier wine of any of the Bay’s urban wineries — and that’s really saying something with the quality of his peers.\u003c/p>\n\u003cp>The winery name is quite literal since he’s an avid windsurfer and surfer who, yes, chases after great waves as if he’s being blown around by the wind. It could also stand for how Gifford has bounced around a lot within the wine profession, going from working in restaurants and at the Ferry Plaza Wine Merchant, to a harvest at Donkey & Goat (another connection there), to being head of sales for the urban custom winery ‘Crushpad,’ to founding Dogpatch Wineworks (a connection to Côte West here). \u003c/p>\n\u003cp>The wind finally blew him to make wine under the Windchaser label in the Gilman District in 2015, which explains why everything was so new when we visited in 2017.\u003c/p>\n\u003cfigure id=\"attachment_135084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-space.jpg\" alt=\"The winery and tasting room are the same space for Windchaser\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winery and tasting room are the same space for Windchaser \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Windchaser’s tasting area is vast, fun and exceedingly casual, taking place in the same space as the wine production and barrel storage. Unlike in 2017, the tasting room now has some design aspects like flowers, a California flag, lots of tables made with barrels as bases and a retro 90s compact disk player (remember CD’s?!).\u003c/p>\n\u003cp>The wine is the real focus here, led by Anderson Valley Pinot Noir on the $16 tasting. Across the board quality is strong here, from a lively Chardonnay sourced also from the Anderson Valley to Mendocino Ridge Syrah. Even Gifford’s self-described “pizza wine,” the ‘Red Triangle’ blend, is a rollicking mix of Syrah, Grenache and Pinot Noir that has an easy-drinking body but a slick, deeply nuanced character of dried herbs and dried stone fruit.\u003c/p>\n\u003ch2>Bonus winery: Vinca Minor\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/3zxj8QjdYiSTx6FH7\">1335 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/vinca-minor-wines.jpg\" alt=\"The exciting Chardonnays and Carignans from Vinca Minor\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exciting Chardonnays and Carignans from Vinca Minor \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s one more winery now open to the public in the Gilman District — and it has been a longtime sommeliers-and-wine-geeks-favorite in the Bay Area. Winemaker/owner Jason Edward Charles worked at some of the world’s preeminent (and buttoned-up) wineries in Napa Valley and Pomerol, Bordeaux, and he’s taken those regions’ winemaking prowess with him on the \u003ca href=\"https://www.vincaminorwine.com/\">Vinca Minor\u003c/a> adventure, while also spinning those regions’ disciplined methodology and style all around, and loosening up the imaginary winemaking suit and tie.\u003c/p>\n\u003cp>When I visited Vinca Minor, which is right next to Windchaser on Fourth Street, it happened to be during an opening party, so a tasting wasn’t possible...but it is possible now on weekends for visitors to do a full tasting!\u003c/p>\n\u003cp>Carignan is a well-known signature for Vinca Minor and I enjoyed splashes of both the lighter 2017 and hearty, spicy 2016 before settling on the latter. Santa Cruz Mountains Chardonnay was the highlight that I remember from a 2018 wine dinner (at the newly closed, much missed Commonwealth) and my splash at the winery showed that it’s indeed terrific in the 2018 vintage too. Vinca Minor also produces rosé of Carignan, and a handful of other wines, mainly Bordeaux red varietals from the Sonoma County side of Carneros and from the Santa Cruz Mountains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, on your next urban winery visit, welcome the newest tasting room to the wine tasting neighborhood!\u003c/p>\n\n",
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"excerpt": "Next time you’re thinking about wine tasting, swing over to the East Bay for an afternoon of wine on par quality-wise with anything in wine country.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Rolling hills of vineyard-covered terrain…grand chateaus...breathtaking views...deer and coyotes frolicking in the yard. That’s how we expect wineries to look, right? That's not the case when you’re exploring Oakland and Berkeley’s urban wineries — except that almost all of them are very dog-friendly (and kid-friendly) so it’s easy to confuse a coyote for an Australian Shepherd.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThere are roughly 15 or so urban wineries in the two East Bay cities, most of which are open to the public on weekends and concentrated in the Gilman District of Berkeley, Uptown Oakland or Jack London Square. Next time you’re thinking about wine tasting, consider skipping the long drives to \u003ca href=\"https://www.kqed.org/bayareabites/134434/a-northern-california-wine-bootcamp-adventure-from-san-francisco-to-healdsburg\">Sonoma County, Napa County\u003c/a>, \u003ca href=\"https://www.kqed.org/bayareabites/132348/a-perfect-weekend-in-livermore-valley-wine-country\">Livermore Valley\u003c/a> and Santa Cruz Mountains.\u003c/p>\n\u003cp>Of course, there are terrific wineries in all those regions (and you should go when the logistics work out!), but it’s so much easier/faster/more fun to swing over to the East Bay for an afternoon of wine on par quality-wise with anything in St. Helena or Healdsburg. Better yet, the prices are a fraction of what you’ll find in the big-name wine regions.\u003c/p>\n\u003cp>For this article, I decided to not include the trailblazing trio of Donkey & Goat, Broc and Dashe (note that they just moved from Oakland to Alameda) because there are already so many articles about them. I say, visit those three wineries, but try expanding your trip to these other wineries that are a little less well known but just as delightful.\u003c/p>\n\u003cp>As you’ll see, many of these wineries produce wines from various Northern California regions. Remember, many wine regions like Burgundy have had this non-estate centric model for centuries where producers make wine in a central location after sourcing from all kinds of vineyards in myriad directions. It isn’t new. It’s just…different.\u003c/p>\n\u003cp>Let’s cheers to visionary winemakers and head over to BART now for a weekend day of wine.\u003c/p>\n\u003ch2>Côte West\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/5C5PwEScgM9vuWmX9\">2101 Dennison St.\u003c/a>\u003cbr>\nSuite A, Oakland\u003c/p>\n\u003cfigure id=\"attachment_135076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135076\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cote-west-open.jpg\" alt=\"Welcome to Côte West in Oakland’s Embarcadero Cove\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cote-west-open-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Welcome to Côte West in Oakland’s Embarcadero Cove \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Côte de Beaune, Côte de Nuits, Côte Chalonnaise...Côte Ouest? Well, make that West and you get the idea of how this \u003ca href=\"cotewestwine.com\">husband-and-wife run winery\u003c/a> is a compelling (and playful) mash-up of Burgundy’s Old World mindset and methods, with California’s terroir and New World creativity mindset. In other words, the best of both wine worlds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, it’s nothing new for California winemakers to apprentice/work/study in France’s esteemed wine regions. However, it is exceedingly rare for an American to have the chance to work with the truly elite producers of Burgundy — the ones where collectors don’t blink at paying four digits per bottle. Mention the words “Domaine des Comtes Lafon” to any Burgundy drinker and you’ll hear phrases like “epiphany” and “liquid gold” and “best white wine in the world” often mentioned.\u003c/p>\n\u003cp>Most of us probably will never have a chance to offer an opinion on that world-renowned Meursault producer (which means only Chardonnay for white wines and Pinot Noir for the not as ‘famous’ red wines), but Bret Hogan can because he interned there after receiving his Viticulture & Enology Masters degree from the esteemed wine program at UC Davis. Upon returning, he spent two years as winemaker for San Francisco’s Dogpatch Wineworks before crossing the Bay to create this personal project with his wife Kerrie.\u003c/p>\n\u003cfigure id=\"attachment_135075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135075\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Cote-West-pn.jpg\" alt=\"It isn’t Burgundy but is still excellent Pinot noir at Côte West\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Cote-West-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It isn’t Burgundy but is still excellent Pinot noir at Côte West \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, since we’ve been tossing around the ‘Burgundy’ name a lot with Côte West, you’re probably curious how the Chardonnay and Pinot Noir are? Both 2015’s are from the La Cruz Vineyard on the Sonoma Coast and both indeed toe the line effortlessly between Burgundy’s non-intervention style and muscle-bound texture, with classic Sonoma Coast deep fruit and rugged earth notes. They’re sensational wines, managing to be restrained and elegant, yet exciting simultaneously.\u003c/p>\n\u003cp>The same can be said with all of the Côte West wines, whether it’s a fresh, vibrant Pine Mountain Vineyard Sauvignon Blanc Pétillant Naturel, or a Dry Creek Valley Grenache that delightfully bridges the gap of the grape’s tendency to be too herbal or too fruity.\u003c/p>\n\u003cp>Tastings are $15 and only on weekends at the winery, which is located in the most out-of-the-way location of any of the urban wineries in the East Bay. You’ll find it at the Embarcadero Cove neighborhood of Oakland, squeezed between the southern tip of Alameda and 880.\u003c/p>\n\u003ch2>Tintype and twomile\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZdgPvSt9wrNgfgYU8\">477 25th St.\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tintype-wine.jpg\" alt=\"Tintype’s labels show how the wines are focused on different regions of California wine — and old photography\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tintype-wine-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tintype’s labels show how the wines are focused on different regions of California wine — and old photography \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most urban winery areas are usually industrial warehouse-filled with limited dining and nightlife options — except where you’ll find this duo of Oakland producers. \u003ca href=\"https://tintypewinery.com/\">Tintype\u003c/a> and \u003ca href=\"twomilewines.com\">twomile\u003c/a> make their wines and serve them in a tasting room in Oakland’s booming food and drink-heavy Uptown neighborhood. Their shared tasting room (with Oakland Spirits Co.) and wine production spaces are across the street from the Forage Kitchen shared-food incubator business space, near dozens of bars and restaurants, and also right by the heart of where Oakland’s First Fridays are.\u003c/p>\n\u003cp>Technically their “winery” space is about three doors down 25th Street from the tasting room that resides within an art gallery space that used to be a factory for manufacturing glass windows for cars. But, hey, it’s the same building, same roof.\u003c/p>\n\u003cp>Visitors can visit on Thursday and Friday evenings, along with Saturday afternoons. Since this particular tasting room is pretty much a bar surrounded by gorgeous art, the vibe tends to be more casual, and guests are allowed to pretty much choose whatever journey they want with both or one of the wineries.\u003c/p>\n\u003cfigure id=\"attachment_135078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/two-mile-wine.jpg\" alt=\"two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/two-mile-wine-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">two mile in Oakland excels at lesser known whites like Albariño and Chenin Blanc \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, for a first-time visitor, the $11 mixed tasting is the way to go. There, you’ll discover the crisp, powerful twomile Albariño from Paso Robles. You’ll also see the great work with Mendocino County Pinot Noir grapes that Tintype is doing, both in the strawberry and watermelon-dense rosé (from Potter Valley) and the lush, blueberry-forward Anderson Valley Pinot Noir.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBoth wineries source from all over the Central and Northern parts of the state and both don’t have particular ‘signature’ varietals that they really want to highlight. In general, twomile tends to present a more traditional, refined style, while Tintype can sometimes veer towards the natural, sometimes funky direction. But, both producers’ themes are really about poised, expressive wines that highlight the grapes’ particular homes in Northern California.\u003c/p>\n\u003cp>And, there’s a big Berkeley connection for both wineries. The ‘two miles’ for twomile refers to UC Berkeley’s old two-mile (and for a time three miles) radius from the center of campus where alcohol could not be sold. Owner/winemaker Adam Nelson originally started making wine with his wines for the twomile label right outside of this radius in Berkeley on San Pablo Avenue (though the alcohol prohibition law enforced by the radius was long gone at that point in the early 2000s). \u003c/p>\n\u003cp>Meanwhile, Tintype co-founder Nick Johnson worked an internship at Berkeley’s Donkey & Goat in 2011, which led him to take his fiancée (now wife and fellow Tintype co-founder Abigail Vorce) on a bike trip of France’s celebrated wine regions. After working a 2012 vintage harvest in Alsace, they decided to create a winery back home. So, Tintype started two years later…and here we are today seven years after that decision at Alsace’s famed Domaine Binner, an estate that started making minimalist, mostly sulfur-free wines decades before Donkey & Goat and Tintype. \u003c/p>\n\u003cp>It’s all full circle – with a two-mile radius of course.\u003c/p>\n\u003ch2>Blue Ox\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/46EfkbVixsGKM5Yp9\">1350 Fifth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-ext.jpg\" alt=\"Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-ext-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Ox is located on what has become a sort of “winery row” on Berkeley’s Fifth Street \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.blueoxwineco.com/\">Blue Ox Wine Co.\u003c/a> Josh Hammerling and Noah Kenoyer met at Broc Cellars and decided to start their own winery in 2017, but opted to specialize in a relatively rare concept for Northern California: sparkling wines produced from organic, dry-farmed vineyards. In a $15 tasting at Blue Ox’s, visitors can try some of that sparkling in the ‘Sunflower Sutra,’ a “pan-Californian” sparkling wine which is indeed a veritable smorgasbord of grapes and California regions. There was no sparkling Valdiguie available during our visit but it’s available on the winery website.\u003c/p>\n\u003cp>Of course, it isn’t all bubbly here. There’s the, ahem, lovely ‘In the Mood for Love’ rosé of Carignan sourced from Ricetti Vineyard in the Redwood Valley of Mendocino County, the slick ‘El Topo’ Mourvèdre from Laytonville (it’s in Mendocino County, about as far north as grapes grow in California) and a rare-to-see Cabernet Pfeffer grape bottling from the Lime Kiln Valley in San Benito County.\u003c/p>\n\u003cfigure id=\"attachment_135080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135080\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-ox-int.jpg\" alt=\"The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-ox-int-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The artsy-industrial interior of Berkeley newcomer Bue Ox Wine Co. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of these wines are also available by the glass from $8-$12, and that’s a good thing because Blue Ox just might be the most stylish, comfortable winery in the Gilman neighborhood. The seating options vary from high-tops by the window to larger tables next to barrel racks, and there’s some striking contemporary art on the walls which makes for a fun culture-meets-warehouse aesthetic. It’s a unique place for a unique winery.\u003c/p>\n\u003ch2>Lusu and Whistler\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/1vYcKDNV4v5SV4cL9\">805 Camelia St\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135081\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-lusu-2.jpg\" alt=\"It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-lusu-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It looks like Sonoma or Bordeaux...but really is Berkeley at Lusu and Whistler’s winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just like Tintype and twomile, visitors can get two wineries here in one seating (well, standing in this case) for $15. The vine-covered winery housing \u003ca href=\"https://www.lusucellars.com/\">Lusu\u003c/a> and \u003ca href=\"https://www.whistlervineyards.com/\">Whistler Vineyards\u003c/a> (not to be mistaken with Whistler Cellars in Australia) resides on a side street tucked slightly away from the Fourth and Fifth Street winery rows where their Gilman neighbors resides.\u003c/p>\n\u003cp>Like that aforementioned Oakland duo, you’ll also try a wide range of California regions and wine varietals courtesy of Lusu and Whistler in their ‘home,’ which in reality is a small counter and standing area nudged into a tidy slice of the barrels and tanks-filled production space. Of all the urban wineries, this one feels most like tasting IN a winery.\u003c/p>\n\u003cfigure id=\"attachment_135082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135082\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/whistler-pn.jpg\" alt=\"Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/whistler-pn-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whistler specializes in excellent estate Pinot Noir from the Sonoma Coast \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lusu’s (its namesake was a companion of Bacchus the Roman god of wine who brought winemaking to Portugal) owner/winemaker David Teixieira comes from a winemaking family (in mainland Portugal, Madeira and California) and keeps the tradition going for his family with site-specific wines from all over our state. The results are fun, beautiful wines — always a bit edgy but never weird. The Santa Lucia Highlands Riesling is a highlight as is the ‘Farmer’s Hand’ made mostly of Tempranillo from Lodi’s Mokolomne River AVA.\u003c/p>\n\u003cp>Whistler, on the other hand, is a Pinot Noir-focused winery courtesy of Drs. Stig Hansen and Jennifer Whistler. Their main property is in some of the Sonoma Coast’s most esteemed Pinot Noir territory in the area around Annapolis that’s home to the celebrated Peay Vineyard. The area is Pinot Noir gold for its year-round fog and sun, combined with a constant marine breeze.\u003c/p>\n\u003cp>Each estate Pinot Noir is gorgeous and distinct, differing slightly in terms of clones and areas of the vineyard. The regular ‘estate grown’ bottling is the most elegant and red berry-forward, while ‘Ficus’ has a lot more energy and jammy fruit. There is also Viognier grown on the property and Whistler makes a few non-property wines (don’t miss the fleshy, pear dominant Roussanne from the Dry Creek Valley).\u003c/p>\n\u003ch2>Windchaser\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/mHJhwbZrobJKQJSeA\">1375 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135083\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-sign.jpg\" alt=\"The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-sign-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wind blows wine tasters to some of the best urban winery wines at Windchaser in Berkeley \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a tasting at Donkey & Goat two years ago, my family saw a ‘wine tasting’ sign outside and — like many urban winery wine chasers — we figured why not continue the tasting crawl there? At that time, \u003ca href=\"https://www.windchaserwine.com/\">Windchaser\u003c/a> was pretty much an unadorned warehouse with barrels of wine hanging out, and winemaker/owner Dave Gifford also hanging out, just talking about how he’s getting the hang of this having your own winery thing. After a recent visit, I’m convinced that he just might be producing the premier wine of any of the Bay’s urban wineries — and that’s really saying something with the quality of his peers.\u003c/p>\n\u003cp>The winery name is quite literal since he’s an avid windsurfer and surfer who, yes, chases after great waves as if he’s being blown around by the wind. It could also stand for how Gifford has bounced around a lot within the wine profession, going from working in restaurants and at the Ferry Plaza Wine Merchant, to a harvest at Donkey & Goat (another connection there), to being head of sales for the urban custom winery ‘Crushpad,’ to founding Dogpatch Wineworks (a connection to Côte West here). \u003c/p>\n\u003cp>The wind finally blew him to make wine under the Windchaser label in the Gilman District in 2015, which explains why everything was so new when we visited in 2017.\u003c/p>\n\u003cfigure id=\"attachment_135084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/windchaser-space.jpg\" alt=\"The winery and tasting room are the same space for Windchaser\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/windchaser-space-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winery and tasting room are the same space for Windchaser \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Windchaser’s tasting area is vast, fun and exceedingly casual, taking place in the same space as the wine production and barrel storage. Unlike in 2017, the tasting room now has some design aspects like flowers, a California flag, lots of tables made with barrels as bases and a retro 90s compact disk player (remember CD’s?!).\u003c/p>\n\u003cp>The wine is the real focus here, led by Anderson Valley Pinot Noir on the $16 tasting. Across the board quality is strong here, from a lively Chardonnay sourced also from the Anderson Valley to Mendocino Ridge Syrah. Even Gifford’s self-described “pizza wine,” the ‘Red Triangle’ blend, is a rollicking mix of Syrah, Grenache and Pinot Noir that has an easy-drinking body but a slick, deeply nuanced character of dried herbs and dried stone fruit.\u003c/p>\n\u003ch2>Bonus winery: Vinca Minor\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/3zxj8QjdYiSTx6FH7\">1335 Fourth St.\u003c/a>\u003cbr>\nBerkeley\u003c/p>\n\u003cfigure id=\"attachment_135085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/vinca-minor-wines.jpg\" alt=\"The exciting Chardonnays and Carignans from Vinca Minor\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/vinca-minor-wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exciting Chardonnays and Carignans from Vinca Minor \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s one more winery now open to the public in the Gilman District — and it has been a longtime sommeliers-and-wine-geeks-favorite in the Bay Area. Winemaker/owner Jason Edward Charles worked at some of the world’s preeminent (and buttoned-up) wineries in Napa Valley and Pomerol, Bordeaux, and he’s taken those regions’ winemaking prowess with him on the \u003ca href=\"https://www.vincaminorwine.com/\">Vinca Minor\u003c/a> adventure, while also spinning those regions’ disciplined methodology and style all around, and loosening up the imaginary winemaking suit and tie.\u003c/p>\n\u003cp>When I visited Vinca Minor, which is right next to Windchaser on Fourth Street, it happened to be during an opening party, so a tasting wasn’t possible...but it is possible now on weekends for visitors to do a full tasting!\u003c/p>\n\u003cp>Carignan is a well-known signature for Vinca Minor and I enjoyed splashes of both the lighter 2017 and hearty, spicy 2016 before settling on the latter. Santa Cruz Mountains Chardonnay was the highlight that I remember from a 2018 wine dinner (at the newly closed, much missed Commonwealth) and my splash at the winery showed that it’s indeed terrific in the 2018 vintage too. Vinca Minor also produces rosé of Carignan, and a handful of other wines, mainly Bordeaux red varietals from the Sonoma County side of Carneros and from the Santa Cruz Mountains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, on your next urban winery visit, welcome the newest tasting room to the wine tasting neighborhood!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?",
"title": "Can You Take the Heat in the Bay Area’s Nashville Hot Chicken Movement?",
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"content": "\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n[pullquote size='medium' align='left' citation='Victor Ghaben, HotBoys co-owner']'The hottest thing we have might end their whole week's plans.'[/pullquote]\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\n\u003cp>https://www.instagram.com/p/B1XzuFpDDQL/\u003c/p>\n\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just one question remains: How hot will you go?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At \u003ca href=\"https://worldfamoushotboys.com/\">World Famous HotBoys\u003c/a>, I once felt the sweat beading on my forehead just from watching someone eat their “hot”-level fried chicken sandwich. To personally consume a “hella hot” sandwich would mean giving the world my best impression of an erupting volcano.\u003c/p>\n\u003cp>Some people just love the burn; I’m not one of them.\u003c/p>\n\u003cp>The style of spicy fried chicken HotBoys delivers is directly inspired by Nashville hot chicken. The chicken meat is marinated in a water-blend of seasoning, floured, fried and sauced using a paste spiced with cayenne pepper. “Things like how you spice the chicken vary,” explains HotBoys co-owner Victor Ghaben. “The type of peppers vary but the flavor profile outside the peppers does not.” \u003c/p>\n\u003cp>The family behind Prince’s Hot Chicken Shack, the birthplace of Nashville hot chicken, has converted many diners to their fiery chicken — they even \u003ca href=\"https://www.newyorker.com/magazine/2019/02/04/the-family-business-that-put-nashville-hot-chicken-on-the-map\">inspired Yo La Tengo to write three entire songs about the dish\u003c/a> (“Flying Lesson (Hot Chicken #1),” “Don’t Say a Word (Hot Chicken #2),” and “Return to Hot Chicken”). The annual \u003ca href=\"https://hot-chicken.com/about/what-is-hot-chicken#.XWbE_5NKjFw\">Music City Hot Chicken Festival\u003c/a> started in 2007, celebrating the city’s unique treat. Restaurateurs fell in love with Nashville hot chicken and spread the spicy gospel; the dish (or a variation of it) can be found all over the U.S.\u003c/p>\n\u003cp>In May, the Los Angeles Times ran the story \u003ca href=\"https://www.latimes.com/food/la-fo-nashville-hot-chicken-princes-howlin-rays-20190509-story.html\">“Nashville hot chicken is taking over Los Angeles,”\u003c/a> pointing to over two dozen hot chicken joints opening in just the past three years. Bigger brands like Tyson and KFC have jumped on the bandwagon, offering their own versions of the Nashville hot chicken in restaurants and grocery stores.\u003c/p>\n\u003ch2>Bay Area comes in (s)winging with new hot fried chicken spots\u003c/h2>\n\u003cp>HotBoys isn’t the first to bring Nashville hot chicken to the temperate city by the bay, and it’s hard to say who was. \u003ca href=\"https://www.hardwaterbar.com/\">Hard Water\u003c/a>, opened by Charles Phan of Slanted Door, was one of the earlier adopters. According to the restaurant’s spokesperson, “Hard Water opened in March 2013. We put Nashville style chicken on the menu maybe about a year after the opening.” \u003c/p>\n\u003cfigure id=\"attachment_135057\" class=\"wp-caption aligncenter\" style=\"max-width: 999px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg\" alt=\"WesBurger 'N' More’s hot chicken sandwich debuted in 2014.\" width=\"999\" height=\"1254\" class=\"size-full wp-image-135057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-800x1004.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-768x964.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wesburger-chicken-sandwich-956x1200.jpg 956w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">WesBurger 'N' More’s hot chicken sandwich debuted in 2014. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.wesburgernmore.com/\">WesBurger 'N' More\u003c/a>’s owner Wes Rowe dabbled with hot chicken while managing his successful burger pop-ups. “I started making Nashville hot chicken at the pop-up in 2014 and it was a huge hit,” he says. It’s also one of his personal favorite styles of fried chicken. When his brick and mortar in the Mission officially opened in April 2016, hot chicken earned a spot on the menu. “It is the number two best-selling item and the number one best-selling item in delivery orders,” Rowe says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what about The Bird, one of San Francisco’s premiere fried chicken sandwich destinations? Though their spicy fried chicken is similar, it’s not true to the style of Nashville hot chicken. Their gluten-free, berbere-spiced batter is closer to East African hot chicken.\u003c/p>\n\u003cp>In 2019 we can now say we have two Bay Area businesses completely dedicated to the tried and true Nashville hot chicken: \u003ca href=\"https://www.hotbirdfriedchicken.com/\">Hotbird\u003c/a> and World Famous HotBoys (both originated in Oakland). The former was founded in late 2017 by Aaron Nam and Caleb Longacre, two chefs who met while cooking at Iyasare. \u003c/p>\n\u003cfigure id=\"attachment_135055\" class=\"wp-caption aligncenter\" style=\"max-width: 1109px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg\" alt=\"Two chicken sandwiches from Hotbird.\" width=\"1109\" height=\"1102\" class=\"size-full wp-image-135055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R.jpg 1109w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-800x795.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-768x763.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/hotbird-Arielle-R-1020x1014.jpg 1020w\" sizes=\"(max-width: 1109px) 100vw, 1109px\">\u003cfigcaption class=\"wp-caption-text\">Two chicken sandwiches from Hotbird. \u003ccite>(Arielle R./Courtesy of Hotbird)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Nam tried and fell in love with Los Angeles’ Howlin Rays, the two spent months testing their own hot chicken recipe; Hotbird started out at Oakland’s First Friday art walks before moving on to Off the Grid at Fort Mason and the Presidio Picnic.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "'The hottest thing we have might end their whole week's plans.'",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“I believe most people really enjoy fried chicken and the spicy profile is something they look for,” Nam says. “So it’s almost like a perfect combination there.” Their spice levels run from “no heat” to “hot,” “extra hot” and “burnin’” — they use ghost peppers and Carolina Reaper peppers to achieve those higher levels. \u003c/p>\n\u003cp>Ghaben and HotBoys co-owner Berk Gibbs started with pop-ups out of Ghaben’s backyard in 2017. Their recipes finalized, they revealed World Famous HotBoys to the public around June 2019 with pop-ups at Forage Kitchen while working on their Oakland brick and mortar. Like Hotbird, their spicy chicken has levels: “mild” to “hot” and “hella hot.”\u003c/p>\n\u003ch2>How hot can you go?\u003c/h2>\n\u003cp>True Nashville hot chicken is supposed to be hot ... like, really hot. Ghaben describes his first time eating it as “an out of body experience.” For people who aren’t prepared for it, he advises sticking to medium-level spice for a first try. “The hottest thing we have,” Ghaben says, “might end their whole week's plans.” WesBurger 'N' More doesn’t offer different levels of spice—theirs is “just spicy.” Meanwhile, Hotbird’s owners describes their hottest level is “pretty spicy, but not spicy enough where you can’t finish half your meal.”\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s take on the classic hot chicken sandwich leans heavily into all the fixins’. Nashville hot chicken is normally served with slices of white bread and pickles, and Hard Water’s version fills the carb slot with cornbread. However, WesBurger 'N' More, Hotbird and HotBoys all serve theirs as sandwiches — perhaps for portability’s sake. Plus, fried chicken sandwiches do seem to be all people are talking about these days (we’re looking at you, \u003ca href=\"https://www.businessinsider.com/popeyes-chicken-sandwich-rise-and-fall-story-2019-8\">Popeyes\u003c/a>).\u003c/p>\n\u003cp>Hotbird’s current sandwich has an apple cider vinegar slaw, comeback sauce (Nam explains that it’s “a Southern staple”), dill pickles and brioche buns. Rowe serves his sandwiches in his trademark burger buns (“they’re basically like white bread buns”) with garlic mayo, dill pickles and iceberg lettuce.\u003c/p>\n\u003cp>By early 2020, both HotBoys and Hotbird will open brick and mortar shops (the former in Oakland, the latter inside San Francisco’s \u003ca href=\"https://www.sfchronicle.com/food/article/Nashville-hot-chicken-pop-up-Hotbird-finds-14484383.php\">Twitter building\u003c/a>). Nashville’s specialty has already spread nationwide, and now it’s time for the Bay Area to enjoy their own versions of cluckin’ good hot chicken. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just one question remains: How hot will you go?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite",
"title": "At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite",
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"content": "\u003cp>[aside postID='bayareabites_129693,news_11401794' label='More About Bread on KQED' target=_]\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>[aside postID='news_11762012,news_11679195' align='left' label='More About Bread on KQED' target=_]\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n",
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"excerpt": "Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Special Ingredient in This Gelato? Buffalo Milk",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n",
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"excerpt": "In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID='bayareabites_132814,bayareabites_125020' target=_blank label='More on Brown Sugar Kitchen']\u003c/p>\n\u003cp>“Food is power.” \u003c/p>\n\u003cp>This was how Maryam Ahmed, the Culinary Institute of America’s Director of Public Programs, opened “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>,” the live talk series hosted by James Beard Award winner \u003ca href=\"https://andrewzimmern.com/\">Andrew Zimmern\u003c/a>. \u003c/p>\n\u003cp>Held at downtown Napa’s Culinary Institute of America (CIA) at Copia, September 7th’s discussion entitled “Culture & Cuisine” included panelists Rick Bayless of \u003ca href=\"https://www.rickbayless.com/restaurants/frontera-grill/\">Frontera Grill\u003c/a>, \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>’s Tayna Holland, \u003ca href=\"https://lacocinasf.org/\">La Cocina\u003c/a>'s program manager Emiliana Puyana, and “The Cooking Gene” author \u003ca href=\"https://afroculinaria.com/\">Michael Twitty\u003c/a>. Over roughly 90 minutes, each esteemed food expert attempted to answer the question “What does it mean to be authentic and who gets to cook what?” \u003c/p>\n\u003cp>About halfway through, Zimmern repeated those opening words. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n[pullquote size='medium' align='left' citation='Andrew Zimmern']'Food is power. And history tells us that those who have that power want to keep it.'[/pullquote]\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n[aside postID='bayareabites_120369,bayareabites_94637' target=_blank label='More from Michael Twitty']\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n[aside tag='la-cocina' label='More About La Cocina' num='2' target=_blank align='left']\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food is power. And history tells us that those who have that power want to keep it.” \u003c/p>\n\u003cfigure id=\"attachment_134842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg\" alt='\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center).' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/22Conversations-at-Copia22-panelists_Emily-Johnston-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Conversations at Copia\" panelists (left to right) Tanya Holland, Rick Bayless, Michael Twitty, and Emiliana Puyana with host Andrew Zimmern (center). \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>White males, no surprise there, have predominantly held that power—specifically the white males cooking French and Italian cuisine. The cuisine that’s the most revered, the “most respected, elevated of cuisines,” as Holland put it. “You’re thought of as an expert if you can cook those cuisines.” \u003c/p>\n\u003cp>But it doesn’t take much to look back at America’s culinary history and see that people of color were predominantly the ones in the kitchen. If one looked even a bit further, those people were revered for their unique cooking styles just as much as the white men cooking French and Italian are today.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“People, going back hundreds of years, have always created a mythology around who is cooking our food,” said Zimmern. “But for the vast majority of restaurants in this nation, the food we consume is done by people of color. A lot of that is based on maintaining the current power structure.” \u003c/p>\n\u003cp>The chefs on CIA’s stage built their culinary careers by cooking a cuisine that doesn’t tell the same story as everyone else. Their journey hasn’t been pretty; there’s been no “baton being passed,” as Holland put it, to lead them to culinary glory. \u003c/p>\n\u003cfigure id=\"attachment_134845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg\" alt='Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019.' width=\"1920\" height=\"1280\" class=\"size-full wp-image-134845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/conversations-at-copia-panel-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern moderated the first live talk series \"Conversations at Copia\" on September 7, 2019. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I had not seen a lot of people who looked like me cook the food I wanted, where the food, room, and service was elevated,” said Holland.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHolland has elevated the cuisine she knows and loves—specifically modern soul—but it hasn’t been easy. She made a home for her restaurant, Brown Sugar Kitchen, in Oakland in part because it was the only neighborhood where landlords would rent to her. \u003c/p>\n\u003cp>It didn’t matter that she had 20 years of experience, she explained to the packed crowd; it only seemed to matter that she didn’t have restaurant experience—or that’s what she was told. Today, Holland still isn’t where she wants to be but she strives to get there so that the next generation can look to her for guidance. \u003c/p>\n\u003cp>Like Holland, Twitty has an uphill battle ahead to reach, what he says, his goal to become the “first black colonial antebellum masterchef since slavery.” Why? A black child born in America won’t have “the same resources passed down to [them as white people]. And even if you do come from money, your dollar is not worth that of a white man.”\u003c/p>\n\u003cp>In “\u003ca href=\"https://www.eater.com/young-guns-rising-stars/2019/7/11/20688135/american-culinary-schools-problem-french-curriculum\">The (Mis)education of America’s culinary schools\u003c/a>,” writer Korsha Wilson asks why culinary schools like the CIA aren’t spending more time diving into regional cuisines like they do the traditional ones. “If you think about what it takes to make a mole sauce, or what it takes to make gumbo, it’s still the same level of time commitment and technique and expertise [as French and Italian cuisine], so why isn’t it valued in the same way?” asked Holland.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOutside of the kitchen, equilibrium in the food world can only happen when our society stops assigning a certain price tag or level of service with only one type of cuisine but not another. \u003c/p>\n\u003cp>“Food is unfairly priced in America,” adds Zimmern. “and it’s designed to maintain an underclass.” \u003c/p>\n\u003cp>Elevated cuisine can’t just have a decorated or celebrated chef cooking it; the diner also needs to accept the lengthy food journey attached with each pretty plate. “For a strawberry to end up on your plate, it’s passed through many hands,” Puyana reminded everyone. “We need to accept the fact that food needs to cost more. And when we’re paying more for a pretty plate, we aren’t just paying for the design but paying for the labor that brought it to you.” \u003c/p>\n\u003cfigure id=\"attachment_134844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg\" alt=\"Andrew Zimmern listens on as Rick Bayless answers a question from the crowd.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Andrew-Zimmern_Rick-Bayless-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrew Zimmern listens on as Rick Bayless answers a question from the crowd. \u003ccite>(Emily Johnston)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is powerful, yes. But it’s only as powerful as the diners, cooking community, food media, and chefs deems worthy. Part of this series isn’t just about spotlighting the work needed to find harmony within the kitchen, but also educating guests about the inequality in today’s food history. \u003c/p>\n\u003cp>Once diners accept that all cuisine is worthy of elevating, food equilibrium will come. \u003c/p>\n\u003cp>--- \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next “\u003ca href=\"https://www.ciaatcopia.com/conversations-at-copia/\">Conversations at Copia\u003c/a>” will be held on October 26 featuring Daniel Giusti of Brigaid, Matt Jozwiak from Rethink Food NYC, and Michel Nischan from Wholesome Wave. The final event in the series will be on December 7 around the topic “Setting the Equity Table.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are These the Best Dumpling Spots in the Bay Area?",
"title": "Are These the Best Dumpling Spots in the Bay Area?",
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"content": "\u003cp>[aside tag='dumplings' label='More Dumplings' num='1' target=_blank]\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\n\u003cp>https://twitter.com/davidchang/status/970688482342592512?lang=en\u003c/p>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Dumplings! We know them, we love them and we all have our favorite spots for them. Here's what Bay Area dumpling lovers recommended.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay",
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"content": "\u003cp>[aside postID='bayareabites_45322,bayareabites_83526' label='More Mochi to Munch On' target=_blank]\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Restaurants Near SFO Worth Landing At",
"title": "5 Restaurants Near SFO Worth Landing At",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11773215,arts_13860218' label='More News About SFO' target=_]\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n[aside tag='guides' num='2' align='left' target=_ label='More Bay Area Guides']\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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