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dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new Salsipuedes.","publishDate":1440024843,"status":"inherit","parent":99565,"modified":1440024896,"caption":"A dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new Salsipuedes.","credit":"Alix Wall","description":"A dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new 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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. 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NOSH provides the buzz on new restaurants and bars, the chefs, the pioneers, the artisans, the food reformers and all things delicious in Berkeley, Oakland, Alameda and the surrounding area. NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.","avatar":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twitter":"ebnosh","facebook":"ebnosh","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Berkeleyside NOSH | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/berkeleysidenosh"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_99565":{"type":"posts","id":"bayareabites_99565","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99565","score":null,"sort":[1440026148000]},"guestAuthors":[],"slug":"salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland","title":"Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland","publishDate":1440026148,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Grand Opening August 20 in Oakland's Longfellow district — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.","status":"publish","parent":0,"modified":1440455297,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1343},"headData":{"title":"Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland | KQED","description":"Grand Opening August 20 in Oakland's Longfellow district — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland","datePublished":"2015-08-19T23:15:48.000Z","dateModified":"2015-08-24T22:28:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99565 http://ww2.kqed.org/bayareabites/?p=99565","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/19/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland/","disqusTitle":"Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland","path":"/bayareabites/99565/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99565/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland","authors":["5592"],"categories":["bayareabites_13813","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_14713","bayareabites_13654","bayareabites_14714"],"featImg":"bayareabites_99572","label":"bayareabites"},"bayareabites_86911":{"type":"posts","id":"bayareabites_86911","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86911","score":null,"sort":[1409596342000]},"guestAuthors":[],"slug":"cafe-underwood-north-oaklands-new-work-at-home-cafe","title":"Café Underwood: North Oakland’s New Work-At-Home Café ","publishDate":1409596342,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Café Underwood fills a community need for affordable public workspace, and serves up delicious food and drinks, too.","status":"publish","parent":0,"modified":1409766959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":525},"headData":{"title":"Café Underwood: North Oakland’s New Work-At-Home Café | KQED","description":"Café Underwood fills a community need for affordable public workspace, and serves up delicious food and drinks, too.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Café Underwood: North Oakland’s New Work-At-Home Café ","datePublished":"2014-09-01T18:32:22.000Z","dateModified":"2014-09-03T17:55:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86911 http://blogs.kqed.org/bayareabites/?p=86911","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/","disqusTitle":"Café Underwood: North Oakland’s New Work-At-Home Café ","path":"/bayareabites/86911/cafe-underwood-north-oaklands-new-work-at-home-cafe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86911/cafe-underwood-north-oaklands-new-work-at-home-cafe","authors":["5575"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_119"],"tags":["bayareabites_13761","bayareabites_13764","bayareabites_13763","bayareabites_13654","bayareabites_13762","bayareabites_13765"],"featImg":"bayareabites_86920","label":"bayareabites"},"bayareabites_85537":{"type":"posts","id":"bayareabites_85537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85537","score":null,"sort":[1408033882000]},"guestAuthors":[],"slug":"meet-miss-arepita-a-taste-of-venezuela-in-north-oakland","title":"Meet Miss Arepita: A Taste of Venezuela in North Oakland","publishDate":1408033882,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads. ","status":"publish","parent":0,"modified":1408112122,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":904},"headData":{"title":"Meet Miss Arepita: A Taste of Venezuela in North Oakland | KQED","description":"Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meet Miss Arepita: A Taste of Venezuela in North Oakland","datePublished":"2014-08-14T16:31:22.000Z","dateModified":"2014-08-15T14:15:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85537 http://blogs.kqed.org/bayareabites/?p=85537","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/14/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland/","disqusTitle":"Meet Miss Arepita: A Taste of Venezuela in North Oakland","path":"/bayareabites/85537/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85537/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_95","bayareabites_2554","bayareabites_1875","bayareabites_366","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_2199","bayareabites_13653","bayareabites_13657","bayareabites_2722","bayareabites_13656","bayareabites_13652","bayareabites_13654","bayareabites_8707","bayareabites_13658"],"featImg":"bayareabites_85628","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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