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"content": "\u003cp>[aside postID='news_11648165,news_11731072,news_11753248' label='More Stories For You']\u003c/p>\n\u003cp>Usually, Meals on Wheels means home delivery or lunch at a senior center. For more than 50 years, the federal government has been funding the program to make sure older Americans get the nutrition they need. Now, a project in Vancouver, Wash., is trying to use those funds for something new: a retro-hip diner, where seniors can get eggs, coffee, and community.\u003c/p>\n\u003cp>On the surface, The Diner looks like any other diner. Servers making sure the coffee is topped off, local business people having meetings, regulars who know the whole menu. There are the usual diner specialties, with some modern nods — cage-free eggs and local produce — and a retro vibe.\u003c/p>\n\u003cp>\"They play Frank Sinatra in the mornings, and it makes me so happy,\" says Autumn Zukauskus, who comes for breakfast weekly. \"Eggs and Frank Sinatra: perfect breakfast.\"\u003c/p>\n\u003cp>But when a younger patron like Zukauskus reaches for her credit card, seniors like Chris Bingenheimer pull out a little green dining card.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you can donate, you do. If you don't, you don't,\" Bingenheimer explains. \"And it's no big deal to them.\"\u003c/p>\n\u003cp>That's because the entire diner is a project of the local organization Meals on Wheels People. If you look closer, you'll notice a few differences from other restaurants. The chairs are on casters, to scoot out easily if they need to make space for a wheelchair. The coffee cups have large handles, to accommodate arthritic fingers. The building and finishes were designed and selected to minimize noise and maximize comfort.\u003c/p>\n\u003cp>\u003cstrong>Avoiding stigma\u003c/strong>\u003c/p>\n\u003cp>Suzanne Washington is the CEO of Meals on Wheels People, which serves about 5,000 meals a day. Most of these are home delivery, and about a third are in senior centers. But people don't always want to go to a senior center.\u003c/p>\n\u003cp>\"We heard lots of folks say it was just too much of a stigma to go,\" Washington says.\u003c/p>\n\u003cp>Some baby boomers think senior centers are just for their grandparents. Or they're still working, and can't get away for lunch. So, Washington thought, 'Why not try a restaurant?'\u003c/p>\n\u003cp>\"A restaurant that is inter-generational. It's good food,\" says Washington. \"And at the same time, the paying public can help offset the cost of those in our program.\"\u003c/p>\n\u003cp>There's a slightly different menu for participating seniors — like an added fruit cup or a glass of milk — to meet nutritional requirements. And some regular menu items aren't part of the program.\u003c/p>\n\u003cfigure id=\"attachment_136140\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136140 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/oaamenu-8-2019-final-2_custom-d7f5aa725ef09353d7a50d6cc0051cc39dcfd79a-800x713.jpg\" alt=\"The Diner in Vancouver, Wash., serves seniors and non-seniors alike. The menu for those who qualify for Meals on Wheels meets federal nutrition standards.\" width=\"800\" height=\"713\">\u003cfigcaption class=\"wp-caption-text\">The Diner in Vancouver, Wash., serves seniors and non-seniors alike. The menu for those who qualify for Meals on Wheels meets federal nutrition standards. \u003ccite>(Meals on Wheels)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Because we can never make eggs benedict meet regulations,\" Washington says. \"It just doesn't work.\"\u003c/p>\n\u003cp>But the menu is still delicious, and the diner's been averaging 140 subsidized meals each month. They've signed up an average of 38 new members per month — about three times the number that sign up for Meals on Wheels at their traditional senior centers. And those who come for the meal donate more for it — the average donation is $2.46, which is four times higher than the donation at a senior center. And for an organization that provides 1.2 million senior meals annually, every increase is significant.\u003c/p>\n\u003cp>New sign-ups also get a visit from a client service coordinator, who does assessments, and checks if seniors need to be connected to additional services — the sort of information that they might have found at a traditional senior center.\u003c/p>\n\u003cp>The decline in participation at traditional senior centers isn't just a problem in the Pacific Northwest.\u003c/p>\n\u003cp>\"It is a national trend, where many senior centers are witnessing declining participation rates,\" explains Manoj Pardasani, a provost and professor of social work at Hunter College.\u003c/p>\n\u003cp>\u003cstrong>Providing engagement \u003c/strong>\u003c/p>\n\u003cp>Pardasani says the decline is due to a number of factors: centers that haven't innovated to reflect the diversity of the population, or people who look down on senior centers as something only for \"needy\" people. And he says the downturn is concerning, because these centers provide far more than just food. They provide community engagement, and combat isolation, which provides a benefit for mental and emotional health.\u003c/p>\n\u003cp>\"The core belief behind meals is the socialization aspect,\" says Pardasani. \"We're human beings, we've been socialized to be social animals.\"\u003c/p>\n\u003cp>And The Diner is a social place. You can see it in the customers joking with the staff, the people who bring in an older neighbors, the seniors who carpool together for a meal.\u003c/p>\n\u003cp>Young people like Amber Zukauskus come for that camaraderie just as much as for the little pies.\u003c/p>\n\u003cp>\"Everyone here is so nice,\" says Zukauskus. \"And they pay everybody a living wage, and so all your tips just go to donations for Meals on Wheels, which is amazing. That's something I want to give money to.\"\u003c/p>\n\u003cp>The Diner has gone through the usual hiccups of starting a new restaurant — dealing with staffing, figuring out the lunch rush, adjusting portion size so that seniors might have some extra to take home and eat later. Meals on Wheels People received some grant money to help with start up costs, and they expect to turn a profit in their third year. But even early on, they seem to be hitting their stride. It's a bustling, thriving business.\u003c/p>\n\u003cp>Chris Bingenheimer learned about The Diner from a friend, and came in to share a meal. He sometimes goes to a senior center, but was never a fan of the made-in-advance food, or the minimal choices, or of the fact he had to be called up for a meal like at the high school cafeteria. He said he'll definitely be back to The Diner.\u003c/p>\n\u003cp>\"The staff is very friendly,\" says Bingenheimer. \"They don't look down on you because you're with the Meals on Wheels program. They treat you kindly. The service is impeccable.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bingenheimer is a senior using Meals on Wheels. And at The Diner, he's also just a guy, sitting with a friend, having a good breakfast.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Usually, Meals on Wheels means home delivery or lunch at a senior center. For more than 50 years, the federal government has been funding the program to make sure older Americans get the nutrition they need. Now, a project in Vancouver, Wash., is trying to use those funds for something new: a retro-hip diner, where seniors can get eggs, coffee, and community.\u003c/p>\n\u003cp>On the surface, The Diner looks like any other diner. Servers making sure the coffee is topped off, local business people having meetings, regulars who know the whole menu. There are the usual diner specialties, with some modern nods — cage-free eggs and local produce — and a retro vibe.\u003c/p>\n\u003cp>\"They play Frank Sinatra in the mornings, and it makes me so happy,\" says Autumn Zukauskus, who comes for breakfast weekly. \"Eggs and Frank Sinatra: perfect breakfast.\"\u003c/p>\n\u003cp>But when a younger patron like Zukauskus reaches for her credit card, seniors like Chris Bingenheimer pull out a little green dining card.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you can donate, you do. If you don't, you don't,\" Bingenheimer explains. \"And it's no big deal to them.\"\u003c/p>\n\u003cp>That's because the entire diner is a project of the local organization Meals on Wheels People. If you look closer, you'll notice a few differences from other restaurants. The chairs are on casters, to scoot out easily if they need to make space for a wheelchair. The coffee cups have large handles, to accommodate arthritic fingers. The building and finishes were designed and selected to minimize noise and maximize comfort.\u003c/p>\n\u003cp>\u003cstrong>Avoiding stigma\u003c/strong>\u003c/p>\n\u003cp>Suzanne Washington is the CEO of Meals on Wheels People, which serves about 5,000 meals a day. Most of these are home delivery, and about a third are in senior centers. But people don't always want to go to a senior center.\u003c/p>\n\u003cp>\"We heard lots of folks say it was just too much of a stigma to go,\" Washington says.\u003c/p>\n\u003cp>Some baby boomers think senior centers are just for their grandparents. Or they're still working, and can't get away for lunch. So, Washington thought, 'Why not try a restaurant?'\u003c/p>\n\u003cp>\"A restaurant that is inter-generational. It's good food,\" says Washington. \"And at the same time, the paying public can help offset the cost of those in our program.\"\u003c/p>\n\u003cp>There's a slightly different menu for participating seniors — like an added fruit cup or a glass of milk — to meet nutritional requirements. And some regular menu items aren't part of the program.\u003c/p>\n\u003cfigure id=\"attachment_136140\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136140 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/oaamenu-8-2019-final-2_custom-d7f5aa725ef09353d7a50d6cc0051cc39dcfd79a-800x713.jpg\" alt=\"The Diner in Vancouver, Wash., serves seniors and non-seniors alike. The menu for those who qualify for Meals on Wheels meets federal nutrition standards.\" width=\"800\" height=\"713\">\u003cfigcaption class=\"wp-caption-text\">The Diner in Vancouver, Wash., serves seniors and non-seniors alike. The menu for those who qualify for Meals on Wheels meets federal nutrition standards. \u003ccite>(Meals on Wheels)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Because we can never make eggs benedict meet regulations,\" Washington says. \"It just doesn't work.\"\u003c/p>\n\u003cp>But the menu is still delicious, and the diner's been averaging 140 subsidized meals each month. They've signed up an average of 38 new members per month — about three times the number that sign up for Meals on Wheels at their traditional senior centers. And those who come for the meal donate more for it — the average donation is $2.46, which is four times higher than the donation at a senior center. And for an organization that provides 1.2 million senior meals annually, every increase is significant.\u003c/p>\n\u003cp>New sign-ups also get a visit from a client service coordinator, who does assessments, and checks if seniors need to be connected to additional services — the sort of information that they might have found at a traditional senior center.\u003c/p>\n\u003cp>The decline in participation at traditional senior centers isn't just a problem in the Pacific Northwest.\u003c/p>\n\u003cp>\"It is a national trend, where many senior centers are witnessing declining participation rates,\" explains Manoj Pardasani, a provost and professor of social work at Hunter College.\u003c/p>\n\u003cp>\u003cstrong>Providing engagement \u003c/strong>\u003c/p>\n\u003cp>Pardasani says the decline is due to a number of factors: centers that haven't innovated to reflect the diversity of the population, or people who look down on senior centers as something only for \"needy\" people. And he says the downturn is concerning, because these centers provide far more than just food. They provide community engagement, and combat isolation, which provides a benefit for mental and emotional health.\u003c/p>\n\u003cp>\"The core belief behind meals is the socialization aspect,\" says Pardasani. \"We're human beings, we've been socialized to be social animals.\"\u003c/p>\n\u003cp>And The Diner is a social place. You can see it in the customers joking with the staff, the people who bring in an older neighbors, the seniors who carpool together for a meal.\u003c/p>\n\u003cp>Young people like Amber Zukauskus come for that camaraderie just as much as for the little pies.\u003c/p>\n\u003cp>\"Everyone here is so nice,\" says Zukauskus. \"And they pay everybody a living wage, and so all your tips just go to donations for Meals on Wheels, which is amazing. That's something I want to give money to.\"\u003c/p>\n\u003cp>The Diner has gone through the usual hiccups of starting a new restaurant — dealing with staffing, figuring out the lunch rush, adjusting portion size so that seniors might have some extra to take home and eat later. Meals on Wheels People received some grant money to help with start up costs, and they expect to turn a profit in their third year. But even early on, they seem to be hitting their stride. It's a bustling, thriving business.\u003c/p>\n\u003cp>Chris Bingenheimer learned about The Diner from a friend, and came in to share a meal. He sometimes goes to a senior center, but was never a fan of the made-in-advance food, or the minimal choices, or of the fact he had to be called up for a meal like at the high school cafeteria. He said he'll definitely be back to The Diner.\u003c/p>\n\u003cp>\"The staff is very friendly,\" says Bingenheimer. \"They don't look down on you because you're with the Meals on Wheels program. They treat you kindly. The service is impeccable.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bingenheimer is a senior using Meals on Wheels. And at The Diner, he's also just a guy, sitting with a friend, having a good breakfast.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Could Meals On Wheels Really Lose Funding? Yes, But It's Hard To Say How Much",
"title": "Could Meals On Wheels Really Lose Funding? Yes, But It's Hard To Say How Much",
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"content": "\u003cp>Call it an outburst of outrage giving.\u003c/p>\n\u003cp>Since President Trump's budget proposal was unveiled last Thursday, \u003ca href=\"http://www.mealsonwheelsamerica.org/\">Meals on Wheels America\u003c/a>, the national group which says it supports more than 5,000 community-based organizations that deliver meals to homebound seniors, has seen a flood of donations.\u003c/p>\n\u003cp>\"On a given day, Meals on Wheels America typically receives $1,000 in unsolicited online donations. Since Thursday morning, we've received more than $160,000 in online donations,\" says Jenny Bertolette, vice president for communications for the national group — which speaks on behalf of local programs and advocates for seniors, but does not itself deliver meals. It plans to use the money to fund awareness campaigns, among other things.\u003c/p>\n\u003cp>That surge in generosity comes in the wake of news stories suggesting that Trump's budget plan asks Congress for cuts that would gut federal funding for the program. But is that really the case?\u003c/p>\n\u003cp>The White House says no.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some of the stories are just either grossly wrong or nearly grossly wrong, all the stories about how we cut Meals on Wheels,\" Mick Mulvaney, director of the Office of Management and Budget, said on NBC's \u003cem>Meet the Press\u003c/em>\u003cem> \u003c/em>Sunday.\u003c/p>\n\u003cp>Actually, how the meal programs are funded is kind of complicated.\u003c/p>\n\u003cp>The brouhaha stems from two community development block grants that would be eliminated under Trump's budget. States and cities receive the grants to help them fight poverty, and some of them use that money to help pay for Meals on Wheels programs.\u003c/p>\n\u003cp>Meals on Wheels, you see, isn't a federal program. It's a network of thousands of independently run groups that receive varying amounts of government aid – or none at all. (Some rely entirely on private donations). Together, they deliver hot meals to 2.4 million seniors each year. Some of these programs get federal funding, but how that will be affected is still unclear.\u003c/p>\n\u003cp>That's because we don't know how many programs get at least some of their funding through the block grants that are on the chopping block in Trump's budget. It's up to localities to allocate those funds, and as far as Bertolette knows, no one keeps a national tally of which cities and states are using those grants to fund Meals on Wheels, or how much is going to the programs.\u003c/p>\n\u003cp>But by far, the biggest source of federal funding for Meals on Wheels programs comes from another source: the Older Americans Act Nutrition Program, which is run by the Department Of Health and Human Services. In the aggregate, Bertolette says Meals on Wheels programs across the country rely on the HHS program for 35 percent of their funding.\u003c/p>\n\u003cp>The White House has proposed slashing the Health and Human Services budget by nearly 18 percent, but the details of those cuts have not been released. Will the Older Americans Act Nutrition Program be affected? No way to know.\u003c/p>\n\u003cp>But Bertolette says \"it's difficult to imagine a scenario in which these critical services would not be significantly and negatively impacted if [the budget proposal is] enacted into law,\" she says.\u003c/p>\n\u003cp>Even at current federal funding levels, some Meals on Wheels programs are struggling to meet demand.\u003c/p>\n\u003cp>\"We have a waiting list for home-delivered meals of 815 seniors, and it's growing,\" says Mark Adler, executive director of \u003ca href=\"https://www.bmow.org/\">Meals On Wheels South Florida\u003c/a>, which gets 65 percent of its $5.2 million yearly budget through the federal Older Americans Act.\u003c/p>\n\u003cp>\"We're already facing a situation where almost all of the seniors on our waiting list aren't going live to see their first meal delivered,\" says Adler.\u003c/p>\n\u003cp>His group serves 1.2 million meals to 10,000 seniors each year. Since Thursday, it's seen a spike in donations, taking in $1,000 over a three-day period, Adler says, where normally \"we'd get $100 if we're lucky.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.mealsonwheelsmd.org/pages/services%E2%80%94-the-homebound-meal-program%E2%80%94-landing-copy\">Meals on Wheels of Central Maryland\u003c/a> serves Baltimore City and seven other counties in the state. It relies on HHS funds for half of its $9 million annual budget.\u003c/p>\n\u003cp>Over the last four days, the Maryland group received $6,300 in donations, a huge increase over normal, a spokesperson said. The outpouring was welcome, because federal funds cover only about 30-60 percent of the cost of the roughly 1,500 meals it serves each day, so the organization is constantly fundraising to bridge that gap.\u003c/p>\n\u003cp>\"Loss of [federal] funding would mean that we would have to drastically reduce the number of people we can serve,\" Stephanie Archer-Smith, executive director of Meals on Wheels of Central Maryland, said in a statement.\u003c/p>\n\u003cp>Until the White House releases details of what will happen with funding for the Older Americans Act Nutrition Program, Adler says he'll remain on tenterhooks.\u003c/p>\n\u003cp>\"The sword of Damocles is hanging over our head with what is going to happen with this administration,\" Adler says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"headline": "Could Meals On Wheels Really Lose Funding? Yes, But It's Hard To Say How Much",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Call it an outburst of outrage giving.\u003c/p>\n\u003cp>Since President Trump's budget proposal was unveiled last Thursday, \u003ca href=\"http://www.mealsonwheelsamerica.org/\">Meals on Wheels America\u003c/a>, the national group which says it supports more than 5,000 community-based organizations that deliver meals to homebound seniors, has seen a flood of donations.\u003c/p>\n\u003cp>\"On a given day, Meals on Wheels America typically receives $1,000 in unsolicited online donations. Since Thursday morning, we've received more than $160,000 in online donations,\" says Jenny Bertolette, vice president for communications for the national group — which speaks on behalf of local programs and advocates for seniors, but does not itself deliver meals. It plans to use the money to fund awareness campaigns, among other things.\u003c/p>\n\u003cp>That surge in generosity comes in the wake of news stories suggesting that Trump's budget plan asks Congress for cuts that would gut federal funding for the program. But is that really the case?\u003c/p>\n\u003cp>The White House says no.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some of the stories are just either grossly wrong or nearly grossly wrong, all the stories about how we cut Meals on Wheels,\" Mick Mulvaney, director of the Office of Management and Budget, said on NBC's \u003cem>Meet the Press\u003c/em>\u003cem> \u003c/em>Sunday.\u003c/p>\n\u003cp>Actually, how the meal programs are funded is kind of complicated.\u003c/p>\n\u003cp>The brouhaha stems from two community development block grants that would be eliminated under Trump's budget. States and cities receive the grants to help them fight poverty, and some of them use that money to help pay for Meals on Wheels programs.\u003c/p>\n\u003cp>Meals on Wheels, you see, isn't a federal program. It's a network of thousands of independently run groups that receive varying amounts of government aid – or none at all. (Some rely entirely on private donations). Together, they deliver hot meals to 2.4 million seniors each year. Some of these programs get federal funding, but how that will be affected is still unclear.\u003c/p>\n\u003cp>That's because we don't know how many programs get at least some of their funding through the block grants that are on the chopping block in Trump's budget. It's up to localities to allocate those funds, and as far as Bertolette knows, no one keeps a national tally of which cities and states are using those grants to fund Meals on Wheels, or how much is going to the programs.\u003c/p>\n\u003cp>But by far, the biggest source of federal funding for Meals on Wheels programs comes from another source: the Older Americans Act Nutrition Program, which is run by the Department Of Health and Human Services. In the aggregate, Bertolette says Meals on Wheels programs across the country rely on the HHS program for 35 percent of their funding.\u003c/p>\n\u003cp>The White House has proposed slashing the Health and Human Services budget by nearly 18 percent, but the details of those cuts have not been released. Will the Older Americans Act Nutrition Program be affected? No way to know.\u003c/p>\n\u003cp>But Bertolette says \"it's difficult to imagine a scenario in which these critical services would not be significantly and negatively impacted if [the budget proposal is] enacted into law,\" she says.\u003c/p>\n\u003cp>Even at current federal funding levels, some Meals on Wheels programs are struggling to meet demand.\u003c/p>\n\u003cp>\"We have a waiting list for home-delivered meals of 815 seniors, and it's growing,\" says Mark Adler, executive director of \u003ca href=\"https://www.bmow.org/\">Meals On Wheels South Florida\u003c/a>, which gets 65 percent of its $5.2 million yearly budget through the federal Older Americans Act.\u003c/p>\n\u003cp>\"We're already facing a situation where almost all of the seniors on our waiting list aren't going live to see their first meal delivered,\" says Adler.\u003c/p>\n\u003cp>His group serves 1.2 million meals to 10,000 seniors each year. Since Thursday, it's seen a spike in donations, taking in $1,000 over a three-day period, Adler says, where normally \"we'd get $100 if we're lucky.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.mealsonwheelsmd.org/pages/services%E2%80%94-the-homebound-meal-program%E2%80%94-landing-copy\">Meals on Wheels of Central Maryland\u003c/a> serves Baltimore City and seven other counties in the state. It relies on HHS funds for half of its $9 million annual budget.\u003c/p>\n\u003cp>Over the last four days, the Maryland group received $6,300 in donations, a huge increase over normal, a spokesperson said. The outpouring was welcome, because federal funds cover only about 30-60 percent of the cost of the roughly 1,500 meals it serves each day, so the organization is constantly fundraising to bridge that gap.\u003c/p>\n\u003cp>\"Loss of [federal] funding would mean that we would have to drastically reduce the number of people we can serve,\" Stephanie Archer-Smith, executive director of Meals on Wheels of Central Maryland, said in a statement.\u003c/p>\n\u003cp>Until the White House releases details of what will happen with funding for the Older Americans Act Nutrition Program, Adler says he'll remain on tenterhooks.\u003c/p>\n\u003cp>\"The sword of Damocles is hanging over our head with what is going to happen with this administration,\" Adler says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Chef Love Story: Gitane's Bridget Batson and Patrick Kelly",
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"content": "\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Gitane restaurant chefs Bridget Batson and Patrick Kelly, who are married and share a Valentine's tradition of making and eating uni pasta. The two talk about what it is like to live and work together.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56607\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Patrick_Bridget-Erin-Gleeson-Photography.jpg\" alt=\"Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\" width=\"300\" class=\"size-full wp-image-56607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bridget Batson and Patrick Kelly. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>This is the sweet story of how two chefs, Bridget Batson and Patrick Kelly, met and fell in love. The now-married couple work and cook together at the date-worthy French and Spanish gypsy-inspired \u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a> restaurant, off of Union Square. They met at an after-party for the huge \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> event. According to Bridget, there were two huge factors that sealed the deal for the couple -- she passed Patrick’s roasted chicken test (silly chef love games!), and early on in their dating, Patrick gifted Bridget a tray of uni (sea urchin) for Valentine's Day.\u003c/p>\n\u003cp>Making and eating a meal of sea urchin pasta is now an ongoing tradition for the couple, and on the Monday after Valentine’s Day, Patrick will buy a tray of uni, and Bridget will make her infamous uni pasta (see recipe below). Customers looking for their own sumptuous seafood and aphrodisiac inspired Valentine’s menu can book a table at Gitane from February 14-16. Bay Area Bites interviewed the SOMA residents recently and their comments have been edited for clarity and grammar.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What is it like to work together? How do you negotiate work vs. home life? \u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> All these fun questions! We’re both extremely different. One thing we struggled with was carving out the time to be at work. I usually work in the morning and he works at night. We do have a good eight hours of crossover. We started working together at Gitane after I’d been here a couple of years. I needed some culinary help (laughs) and the Claude Group was expanding.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> We definitely had to draw some ground rules and make sure that our Sundays are work-free. We work in different ways at the restaurant. She is a brilliant organizer and I’m more food focused. We definitely work together well.\u003c/p>\n\u003cfigure id=\"attachment_56605\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Bar-Erin-Gleeson-Photography-192x290.jpg\" alt=\"Bar at Gitane. Photo: Erin Gleeson \" width=\"192\" height=\"290\" class=\"size-medium wp-image-56605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bar at Gitane. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What are you serving up for Valentine’s Day?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Seafood including lobster, oysters and scallops. There will be a special chocolate dessert, too. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kelly: \u003c/strong>We wanted to make the menu approachable and went with all those sexy items like oysters and a lot of shellfish. (Bridget laughs). Gitane is such a phenomenal date place and it makes sense to have those items that are aphrodisiacs. There is an option to add black truffles, which we get regularly for our special events.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where are a few of your favorite romantic spots in the Bay Area and why?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Hmmm. We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> together. There is something about spit-roasted meats that is romantic to us! (They both laugh). At the \u003ca href=\"http://thebuenavista.com/index1.html\">Buena Vista\u003c/a>, we have an Irish coffee and walk by the water and take our dog. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> The Buena Vista may not be very romantic but it’s definitely a lot of fun. We also love taking our dog to Golden Gate Park and the Presidio as well.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What’s your favorite dessert?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> One of the fun things we both like and grew up with are malted floats. Made with root beer. You don’t see it on menus that much. We make ourselves floats at home.\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> A favorite pastry chef of mine is from \u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a>. Whatever she makes is great. Honestly we don’t get there that often.\u003c/p>\n\u003cfigure id=\"attachment_56606\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Gitane_Dining-Room-Erin-Gleeson-Photogprahy-290x192.jpg\" alt=\"Gitane Dining Room. Photo: Erin Gleeson\" width=\"290\" height=\"192\" class=\"size-medium wp-image-56606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gitane Dining Room. Photo: Erin Gleeson\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> Old school tuna casserole with frozen peas made with cream of mushroom soup and mashed up potato chips on top. That’s a ‘Patrick specialty.’\u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I love fried chicken at home. I don’t get to do it at home too often. It’s a big mess but I love it. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>The uni dish is so rich and different, yet sounds like a great tradition to keep up. Tell us more.\u003c/strong>\u003cbr>\n\u003cstrong>Batson:\u003c/strong> We were lucky and once got a live version of sea urchin when a friend of ours went diving at Sea Ranch Mendocino. We tried live ones in the shell and a bunch of abalone. That was great. \u003c/p>\n\u003cp>\u003cstrong>Kelly:\u003c/strong> I give myself a reminder to order the uni and get it dropped off and delivered at the restaurant. Having uni together was one of those things we first did when we got together. I brought her a tray of uni instead of flowers. We started a tradition (laughs).\u003c/p>\n\u003cp>\u003cstrong>Batson:\u003c/strong> If every woman is lucky enough to get uni!... We’ll celebrate on Saturday or Sunday. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you get your inspiration for the restaurant?\u003c/strong>\u003cbr>\n\u003cstrong>Kelly:\u003c/strong> We just got back from a trip to Spain. That was a lot of fun and we ate our way everywhere. We were doing a black rice dish on the menu that we found during our earlier travels. We’ll definitely put it back on the menu. Also, \u003cem>baked fideo\u003c/em> will be back soon on the menu. In Spain, we found tons of rice dishes and fresh seafood. We’re doing a roasted monkfish steak on top of paella rice that is completely inspired by our travels. \u003c/p>\n\u003cp>For more inspiration and recipes, we like to read and are on the internet constantly. We have a ridiculously large cookbook collection. Travel is about recreating dish. Being in San Francisco, we are sensitive to seasonal changes yet we keep the menu focused on Spain.\u003c/p>\n\u003cfigure id=\"attachment_56604\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Uni1000.jpg\" alt=\"Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\" width=\"1000\" height=\"750\" class=\"size-full wp-image-56604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Batson & Kelly Style Uni Pasta. Photo: Leila Seppa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Batson & Kelly Style Uni Pasta\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 – 10 pieces uni (also called sea urchin or tongues)\u003c/li>\n\u003cli>1 lb capellini or angel hair pasta\u003c/li>\n\u003cli>2 Tbs olive oil\u003c/li>\n\u003cli>1 1/2 Tbs garlic, chopped\u003c/li>\n\u003cli>4 Tbs parsley, chopped\u003c/li>\n\u003cli>1 Tbs chili flakes\u003c/li>\n\u003cli>1 cup white wine\u003c/li>\n\u003cli>1 stick butter\u003c/li>\n\u003cli>salt & pepper\u003c/li>\n\u003cli>1 lemon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\nCook the pasta as directed, set aside. In a sauté pan, warm the olive oil for 1 minute, add the garlic and sauté for 2 minutes or until soft. Add the chili flakes and white wine, simmer for about 3 minutes or until the alcohol flavor is gone. Add in your pasta, butter and parsley and toss until the butter is melted and the pasta is hot through out, season with salt and pepper. \u003c/p>\n\u003cp>Gently fold in the uni until it is barely incorporated being careful to not break the tongues. Place in a big bowl for two (of course! ) and finish with a squeeze of lemon to taste. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.gitanerestaurant.com/\">Gitane\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?ie=UTF8&cid=4998799069207633979&q=Gitane&iwloc=A&gl=US&hl=en\">Map\u003c/a>\u003cbr>\n6 Claude Lane\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n(415) 788-6686\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/gitanesf\">@gitanesf\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/gitanerestaurant?fref=ts\">Gitane Restaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Bruce Aidells, who remains a leading authority on meat and meat cookery. Aidells describes his work on his latest comprehensive cookbook, and where he likes to go eat in the Bay Area with his chef wife Nancy Oakes. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52361\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Aidells.jpg\" alt=\"Bruce Aidells. Photo: Luca Trovato\" title=\"Bruce Aidells. Photo: Luca Trovato\" width=\"400\" height=\"600\" class=\"size-full wp-image-52361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bruce Aidells. Photo: Luca Trovato\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.aidells.com/our-way/aidells-story\">Bruce Aidells\u003c/a> deserves the title of “King of Meat” after years of crafting delectable meaty goods and founding an eponymous sausage company in 1983. Aidells is widely known as a prolific expert on everything related to sausages, meat, salumi, and charcuterie. His story has ties to the Bay Area, where he has lived for many years. \u003c/p>\n\u003cp>The longtime success of Aidells sausages marked a huge shift leading up to the late 1970s, when Americans bought sausage as an occasional breakfast staple with little variety. Now you can find creative sausage links that show Aidells’ culinary craft: chicken apple, artichoke garlic, or even pineapple bacon fly off the shelves at Costco and grocery outlets. \u003c/p>\n\u003cp>In 2002, Aidells left the sausage company to pursue recipe consulting and writing work. The Bay Area resident is an award-winning author and has a new hefty cookbook, \u003ca href=\"http://www.bookpassage.com/book/9780547241418\">\u003cstrong>The Great Meat Cookbook: Everything you Need to Know to Buy and Cook Today's Meat\u003c/strong>\u003c/a> (Houghton Mifflin Harcourt, $40). Aidells ably breaks down meat cuts and labels, and gives budget-friendly advice on using under appreciated (and usually cheaper) parts. He told me that this may his last book; readers may hope not after diving into creative recipes that include lusty meatloaf, beer broth marinated hanger steak and braised Montana coffee-marinated bison short ribs. \u003c/p>\n\u003cp>Aidells got his start as the first chef and co-owner at the popular \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Poulet\u003c/a> restaurant in Berkeley in 1979 and is married to chef \u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a> of Boulevard and Prospect fame. I caught up with Aidells after a recent book signing event in San Francisco.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: Your wife Nancy Oakes is a chef-restaurateur. How does that play out in your home kitchen? Who decides what to cook?\u003c/strong>\u003cbr>\nAidells: I’m an ex-chef and she’s a current chef, so we’re not used to people telling us what to do. We do things our own way. Even how a piece of bread gets sliced is debated: I would cut it perpendicular and she’s going to cut on a bias. If we have company over, she’ll plan the meal and I’ll cook the meat. For Thanksgiving, she cooked and I determined when the turkey was done. I carved the turkey, which I do every year. Unfortunately, neither of us know how to cook for small groups so we make a lot of food. Nancy’s the coordinating chef for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a> and we usually do three or four auction items where people come to our house or on a boat. We usually raise about $100,000-$200,000.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nAidells: Besides white truffles? (laughs). With sausage ingredients and spices, there is always something interesting to learn. For this cookbook, I learned a lot about spices. I’m really passionate about \u003ca href=\"http://moroccanfood.about.com/od/maindishes/r/ras_el_hanout_recipe.htm\">ras el hanout\u003c/a> [a Moroccan spice blend]. We have access to one that comes from Morocco via \u003ca href=\"http://www.pacgourmet.com/\">Pacific Gourmet\u003c/a>. You have to grind it yourself and there's something like 20 ingredients in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ve been lucky enough to have some of the best Iberian ham and prosciutto. At the book event lunch my wife did at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> last Saturday, we did Rosa di Parma, ham, and a breadstick with prosciutto wrapped around it. Also there was escarole and beans with prosciutto. It was really over the top.\u003c/p>\n\u003cp>There’s a guy in Iowa with \u003ca href=\"http://laquercia.us/\">La Quercia\u003c/a> who has access to the \u003ca href=\"http://en.wikipedia.org/wiki/Tamworth_%28pig%29\">Tamworth\u003c/a> breed of pig, one of the few pigs that’s known historically as a bacon pig. Tamworth is a leaner pig but with amazing flavor. He feeds some on acorn at the end. I know him personally. That’s all he talks about is his ham.\u003cbr>\n \u003cstrong>\u003cbr>\nBay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nAidells: My mother is a negative mentor, which she hates for me to say. In the 1950s you had an entire cuisine by soup and my mother embraced that. There was Lipton onion soup meatloaf and casseroles with cream of mushroom soup. When I went to college, I asked my mom to send me her recipes. I looked at them and said “Nah.” \u003c/p>\n\u003cp>My roommate had a \u003ca href=\"http://www.amazon.com/James-Beard/e/B000APEE8Y/ref=ntt_athr_dp_pel_1\">James Beard cookbook\u003c/a> that was falling apart and written for home cooks. I got a lot of use out of that one. Then my roommate my senior year got us a subscription to Gourmet. I went off to be a graduate student and the Time Life Foods of the World were around. I cooked through all 35 and learned a tremendous amount. Those books gave you the actual ingredients and let you go find it on your own. That was a great breakthrough.\u003c/p>\n\u003cp>It’s so cliché but I learned a lot watching \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>: how to hold a knife, and to always tuck my finger. Even if I watch the old shows today, I still learn stuff. \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> La Methode and La Technique taught me. Actual La Methode showed me how to turn a fridge into a sausage smoker. I still have the fridges. They are historical. My wife hates them.\u003c/p>\n\u003cp>I’ve been to Italy 30 times and whenever we travel with \u003ca href=\"http://www.faithwillinger.com/\">Faith Willinger\u003c/a>, it’s like you’re family. The Italian recipes I have are the best.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Vikram_Vij\">Vikram Vij\u003c/a> is the best Indian restaurateur in North America. His wife is opening a branch in Seattle soon. Vij’s recipes and books are really spot on.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nAidells: I credit a lot of my success more to relationships, and to treating people in a straightforward and fair way. My style tends to be blunt, where I’m not holding back and always putting my cards on the table. I still have relationships from the first sausage sale I made 30 years ago. That really builds a brand: when people know you care about your product and about who’s eating it. I’d like to think that comes through in the cookbooks as well. I’m trying to help people learn, which I suppose comes from my science and teaching background. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food/drink spots?\u003c/strong>\u003cbr>\nAidells: We do most of our eating in Healdsburg on the weekend. Our favorite place is the \u003ca href=\"http://www.farmhouseinn.com/restaurant-0/\">Farmhouse\u003c/a>. The chef has become our friend and I think he is the best chef in the county. He usually takes January off and goes to Asia, which shows how serious he is.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> is another favorite from our friends Ari and Dawnelise. They also own \u003ca href=\"http://campo-fina.com/\">Campo Fina\u003c/a> right around the corner, which has a bocce court. We also go up to \u003ca href=\"http://www.diavolo.org/\">Diavolo\u003c/a> in Geyerserville.\u003c/p>\n\u003cp>We shop at Mexican markets like Lola’s. Some of them have taco stands in the back and they’re pretty good. I like to get Salvadorian food in Santa Rosa -- on Sebastopol Street. The trucks are parked in front of a restaurant and have a covered patio. There’s great tamales and if you spend $10 you’ve bought way too much food. \u003c/p>\n\u003cp>Big John’s grocery store and Taylor’s Refresher are both great. My wife’s a huge supporter of \u003ca href=\"http://www.thegardener.com/pages.php?pageid=5\">The Gardener\u003c/a>. I like to say that she single-handedly keeps them in business. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you working on these days? What’s an average workday like? What’s it like writing a cookbook?\u003c/strong>\u003cbr>\nAidells: My typical day starts around ten. Around four hours are taken up with email and Facebook. I will respond to messages, which are usually from some sort of media exposure or recipe questions.\u003c/p>\n\u003cp>This is my last book for sure. (Laughs.) \u003ca href=\"http://www.amazon.com/The-Great-Meat-Cookbook-Everything/dp/0547241410/\">The Great Meat Cookbook\u003c/a> was a big book and involved a lot of research and work. It made a tremendous amount of sense to do books when I was in the sausage company and really helped the brand. Now, I don’t know how to measure the success. The actual writing is such a small part of it. There are sales and publicity efforts. I do strongly believe the best selling is done through word of mouth. That’s how I succeeded with sausage. That’s how it works with books. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where I really do the best financially is working with food companies as a consultant. I did some Duroc ham and Vande Rose bacon recipes. I get a little royalty from those. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Star Chefs and Vintners Gala: a Feast of a Fete",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1711_birdseye.JPG\" alt=\"Star Chefs and Vintners Gala behind the scenes\" title=\"Star Chefs and Vintners Gala behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13627\">\u003c/p>\n\u003cp>This year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/05/meals-on-wheels-benefit-star-chefs-and-vintners-gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> benefiting \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels\u003c/a> was a feast of a fete, with more than 70 chefs working their magic behind the scenes, over 75 wineries pouring, and a steady stream of boozy concoctions coming from a few of the city's favorite bartenders. \u003c/p>\n\u003cp>The hors d'oeuvres \"grazer\" was superb and barely left room for dinner. Of the (way too many) bites I had, some favorites were:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Janine-Falvo_tartar-cone.jpg\" alt=\"Janine Falvo's tartar cone\" title=\"Janine Falvo's tartar cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13633\">\u003c/p>\n\u003cp>\u003cstrong>Janine Falvo's\u003c/strong> (Carneros Bistro & Wine Bar) adorable mini cone filled with orange marlin tartar with green peas and black truffle shavings. Notably, the green peas had been hit with some liquid nitrogen and then transformed into a powder form before being folded into the tartar. Fresh, light, and tasting of spring. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Baker-and-Banker_latke.jpg\" alt=\"Baker and Banker's latke\" title=\"Baker and Banker's latke\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13625\">\u003c/p>\n\u003cp>\u003cstrong>Jeff Banker\u003c/strong> and \u003cstrong>Lori Baker's\u003c/strong> (Baker & Banker) house-smoked trout on potato latke with pickled beets, shaved fennel and horseradish crème fraiche. Crispy and satisfying with familiar flavors amped up with great ingredients. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Jen-Biesty_foie-mousse.jpg\" alt=\"Jen Biesty's foie mousse\" title=\"Jen Biesty's foie mousse\" width=\"408\" height=\"272\" class=\"alignnone size-full wp-image-13634\">\u003c/p>\n\u003cp>\u003cstrong>Jennifer Biesty's\u003c/strong> (Scala's Bistro) duck liver mousse crostini topped with Swanton Farms strawberries, Sicilian pistachios and Villa Manodori balsamic. A rich, salty, sweet, balanced bite of perfect.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Ritz_Scallop.jpg\" alt=\"Ritz's Scallop over Uni Risotto\" title=\"Ritz's Scallop over Uni Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13635\">\u003c/p>\n\u003cp>\u003cstrong>Nathan Beriau\u003c/strong> and \u003cstrong>Patrick Callarec's\u003c/strong> (The Ritz-Carlton SF) seared jumbo scallop over uni risotto. The scallop was silky smooth and quivering inside, and the sea urchin roe risotto was pure decadence. Felt rich just eating this little plate…which was probably the idea…after wining and dining so well, one could sure feel like she had \u003ca href=\"http://www.urbandictionary.com/define.php?term=Benjamins+\">Benjamins\u003c/a> lining her clutch. All part of the plan, I'm sure, as the Silent Auction was well underway at this point.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1422.jpg\" alt=\"Scott Beattie's John Chapman\" title=\"Scott Beattie's John Chapman\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-13626\">\u003c/p>\n\u003cp>Kudos to the bartenders as well. Those cocktails were works of art. I fell in love with \u003cstrong>Scott Beattie's\u003c/strong> (H.M.S. Cocktails) John Chapman -- a martini of St. George whiskey, lemon juice, ginger simple syrup, local apple juice, and St. George Pear au de Vie, topped with Thai coconut-apple-ginger foam and dehydrated apple chips, a sprinkle of cinnamon and pretty flower petals. Purrr.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2083.jpg\" alt=\"Star Chefs Gala Auction\" title=\"Star Chefs Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13632\"> \u003c/p>\n\u003cp>Needless to say, by actual dinner time, folks' paddle hands were well-oiled. A record-breaking $1.2 million was raised this year. Not surprising, considering there were some big ticket items on the auction block, like getting whisked away on a private jet to Sun Valley for three nights, during which \u003cstrong>Nancy Oakes\u003c/strong> (Boulevard) herself will prepare dinner for you and 7 of your closest friends (Winning bid: $38K). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1752_chefs.jpg\" alt=\"Chefs behind the scenes\" title=\"Chefs behind the scenes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13628\">\u003c/p>\n\u003cp>By far, the coolest thing of the evening was getting to witness the mass of top chefs preparing the courses behind the curtain. It was a sight to behold. A sea of plates, chef's whites, and incredible camaraderie. It was like a well-orchestrated dance -- teams of chefs searing, plating, garnishing…dozens of skilled hands hovering over rows upon rows of plates…and a procession of fantastic servers at the ready. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_1755_chefs.jpg\" alt=\"Mourad Lahlou and Chefs\" title=\"Mourad Lahlou and Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13629\">\u003c/p>\n\u003cp>Gala Chef Chair Nancy Oakes oversaw the 10 teams of chefs, with each team producing a different 3-course menu for close to 1000 guests. Given the scale of this endeavor, it was truly impressive how completely under control the entire operation was. I caught Oakes surveying the scene with a smile on her face and she must have been thinking the same thing as she commented on how calm everyone was. No frenzy, no panic. Just brisk, precise work, and lots of smiles. And this is why these are our star chefs. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/IMG_2008_Boulevard_berry-brioche-pudding.jpg\" alt=\"Boulevard's berry brioche pudding\" title=\"Boulevard's berry brioche pudding\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13630\">\u003c/p>\n\u003cp>The evening ended with a stunning dessert reception with every sweet imaginable – cookies, cupcakes, ice cream, mochi, affogato, chocolate in all shapes and sizes – indulgent confections all laid out to be ravished with gusto. By then it seemed, everyone was too sauced to count calories. Favorites of the evening were \u003cstrong>Jessica Sullivan's\u003c/strong> (Boulevard) summer berry brioche pudding and \u003cstrong>Taste Catering's\u003c/strong> fantastical Alice in Wonderland-inspired spread. \u003c/p>\n\u003cp>Generally speaking though, I think it's safe to say that every excessive calorie was consumed with relish that evening. For a good cause, but of course.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624092449810&tags=chefs,charity,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
"title": "Meals on Wheels Benefit: Star Chefs and Vintners Gala",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n",
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"excerpt": "Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area's finest chefs; imbibe in the goods from 75 of California's leading vintners.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_220-LR.jpg\" alt=\"Star Chefs and Vintners Gala\" title=\"Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13016\">\u003c/p>\n\u003cp>On \u003cstrong>Sunday, May 16th\u003c/strong>, \u003ca href=\"http://www.mowsf.org/index.html\">Meals on Wheels of San Francisco\u003c/a> will be throwing its \u003ca href=\"http://www.mowsf.org/gala/\">23rd Annual Star Chefs and Vintners Gala\u003c/a> at Fort Mason's Festival Pavilion. The gala is a benefit for San Francisco's homebound seniors, and is the organization's largest fundraiser of the year.\u003c/p>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong> of Boulevard will be returning for her 7th year as Gala Chef Chair -- it will be her 22nd year participating in the benefit. She will be leading an illustrious line-up of more than \u003cstrong>70\u003c/strong> of the Bay Area's finest chefs. Who says too many cooks in the kitchen is a bad thing? \u003c/p>\n\u003cp>Among the chefs participating in this year's gala are: Mourad Lahlou (Aziza), Jeff Banker/Lori Baker (Baker & Banker), Daniel Patterson (Coi), Douglas Keane/Nick Peyton (Cyrus), Jan Birnbaum (Epic Roasthouse), Thomas McNaughton (Flour + Water), Chris Cosentino (Incanto), Staffan Terje (Perbacco), Laurence Jossel (Nopa / Nopalito), Richard Reddington (REDD), Charles Phan (The Slanted Door), and Mark Sullivan (Spruce). \u003c/p>\n\u003cp>Talk about a culinary dream team, huh?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_lahlou.jpg\" alt=\"Mourad Lahlou at Star Chefs and Vintners Gala\" title=\"Mourad Lahlou at Star Chefs and Vintners Gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13021\">\u003c/p>\n\u003cp>With so many all-stars on board, the meal will no doubt be stellar. I asked Oakes what it's like organizing such a massive undertaking with so much talent involved. She responded, \"First and foremost, we are so fortunate to be in the Bay Area. So many [of our talented chefs] say yes.\" \u003c/p>\n\u003cp>Logistically, the evening will begin with an \u003cstrong>hors d'oeuvre \"grazer\"\u003c/strong> and \u003cstrong>wine reception\u003c/strong>, featuring creations from more than 30 chef and wineries. Following will be a \u003cstrong>three-course, sit-down meal\u003c/strong>. Oakes explained, the chefs have been grouped together to form 8 groups total. Each group will prepare its own menu for its assigned seating area. \"The goal is to let the chefs be who they are,\" she said. \"With each group cooking for about 100 people, it's important that they are able to put something out that they are proud of…and of course, to have fun.\" Chefs with similar cooking styles will be grouped together, and at least one veteran gala chef will be placed on each team.\u003c/p>\n\u003cp>Also, with more than \u003cstrong>75\u003c/strong> of California's leading vintners participating in the gala, there will be plenty of wine to pair with all that fantastic food. And in case you're still feeling thirsty, a special cocktail bar manned by beloved bartenders, Scott Beattie (Hangar One), Jon Gasparini (Rye), Scott Baird & Aaron Smith (15 Romolo) and Daniel Hyatt (The Alembic Bar) will serve up classic spirits and exotic concoctions. \u003c/p>\n\u003cp>The evening will culminate with a lavish dessert reception, featuring sweet treats from Sara Spearin (Dynamo Donuts), Jake Godby (Humphry Slocombe) and Bill Corbett (Coi & Il Cane Rosso), just to name a few.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/MOW09_auction.jpg\" alt=\"Star Chefs and Vintners Gala Auction\" title=\"Star Chefs and Vintners Gala Auction\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13022\">\u003c/p>\n\u003cp>Let's not forget about the benefit aspect of this whole shindig. Both a \u003cstrong>live\u003c/strong> and \u003cstrong>silent auction\u003c/strong> will be held, during which guests will have the opportunity to bid on a number of lavish prizes (food, wine, and luxury-themed). Guests will also have the chance to pledge donations to the \u003cstrong>\"Fund-A-Route\"\u003c/strong> campaign, which goes towards funding an entire meal delivery route for the next year. Last year's gala raised a grand total of $1.1 million. \u003c/p>\n\u003cp>\"Providing nourishing meals and supportive services for San Francisco's seniors is of utmost importance during these trying economic times,\" said Ashley McCumber, Executive Director of Meals On Wheels of San Francisco. \"With the generosity of these world-class chefs and wineries, we are able to provide 440,000 meals to seniors in San Francisco.\"\u003c/p>\n\u003cp>Tickets are pricey, but if you have deep pockets or know someone who does, encourage them to wine and dine for a good cause. \u003c/p>\n\u003cp>\u003cem>Individual tickets are priced at $400, with patron levels ranging from $1,500 to $20,000. To reserve tickets or for more information, call 415-343-1280 or visit \u003ca href=\"http://www.mowsf.org/\">www.mowsf.org\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>While the menus have yet to be finalized, I'm betting that we can expect to see lots of local spring bounty. Think asparagus, strawberries, baby carrots, fava beans, fresh, light, vibrant flavors. Here's a sneak peek at a dish \u003cstrong>Chris Cosentino\u003c/strong> (Incanto) is preparing: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Farmers-Market-Ferry-Building-028.jpg\" alt=\"Strawberries\" title=\"Strawberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13027\">\u003c/p>\n\u003cp>\u003cstrong>Fava Bean and Strawberry Salad with Pecorino\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Chris Cosentino, Executive Chef of Incanto & Co-founder of Boccalone\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6 \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups shelled fresh fava beans [about 2 pounds of favas in their pods]\u003cbr>\n2 cups strawberries, trimmed and quartered\u003cbr>\n1 bunch wild rucola or arugula\u003cbr>\nPecorino cheese\u003cbr>\nJuice of 1 lemon\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n4 tablespoons extra virgin olive oil\u003cbr>\nKosher or sea salt, to taste\u003cbr>\nCoarse ground black pepper, to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tBring a pot of water to boil, season with salt, blanch the shelled favas for about 1 minute then transfer to an ice bath seasoned with one teaspoon of salt so as not to overcook.\u003cbr>\n2.\tRemove the skins of the larger favas and discard, the smaller ones don’t need to be removed as they are not tough or bitter. Place the favas in a mixing bowl, then set aside.\u003cbr>\n3.\tAdd the strawberries to the fava beans. Season with salt and fresh ground black pepper. Add the rucola or arugula.\u003cbr>\n4.\tDress with a splash of lemon juice, balsamic vinegar, and olive oil, toss to incorporate all the ingredients. Put on a platter or on individual plates.\u003cbr>\n5.\tUsing a vegetable peeler, peel curls of pecorino on top and serve.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 8
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"hyphenacion": {
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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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"jerrybrown": {
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"tagline": "Lessons from a lifetime in politics",
"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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"order": 18
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"latino-usa": {
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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