Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap
This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests
Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners
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Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.","status":"publish","parent":0,"modified":1408060709,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1700},"headData":{"title":"Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap | KQED","description":"Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap","datePublished":"2014-08-07T16:58:04.000Z","dateModified":"2014-08-14T23:58:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85624 http://blogs.kqed.org/bayareabites/?p=85624","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/07/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap/","disqusTitle":"Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap","path":"/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \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>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \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>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap","authors":["5568"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_4084","bayareabites_1875"],"tags":["bayareabites_13663","bayareabites_13664","bayareabites_9655"],"featImg":"bayareabites_85648","label":"bayareabites"},"bayareabites_70940":{"type":"posts","id":"bayareabites_70940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70940","score":null,"sort":[1380039047000]},"guestAuthors":[],"slug":"this-elegant-whimsical-pop-up-dinner-party-had-4000-guests","title":"This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests","publishDate":1380039047,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly, white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly, white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up \"white garb\" dinners, called Diner en Blanc, are happening all over the world.","status":"publish","parent":0,"modified":1380039047,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":961},"headData":{"title":"This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests | KQED","description":"In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up "white garb" dinners, called Diner en Blanc, are happening all over the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests","datePublished":"2013-09-24T16:10:47.000Z","dateModified":"2013-09-24T16:10:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70940 http://blogs.kqed.org/bayareabites/?p=70940","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/","disqusTitle":"This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests","nprByline":"Margot Adler","nprStoryId":"224410455","nprApiLink":"http://api.npr.org/query?id=224410455&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests?ft=3&f=224410455","nprRetrievedStory":"1","nprPubDate":"Tue, 24 Sep 2013 11:15:00 -0400","nprStoryDate":"Tue, 24 Sep 2013 04:00:00 -0400","nprLastModifiedDate":"Tue, 24 Sep 2013 11:15:17 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3?orgId=1&topicId=1053&ft=3&f=224410455","nprAudioM3u":"http://api.npr.org/m3u/1225660746-a7aba3.m3u?orgId=1&topicId=1053&ft=3&f=224410455","path":"/bayareabites/70940/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3?orgId=1&topicId=1053&ft=3&f=224410455","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly, white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly, white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\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>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70940/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests","authors":["byline_bayareabites_70940"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_12448","bayareabites_9655","bayareabites_10921","bayareabites_12449"],"featImg":"bayareabites_70965","label":"bayareabites"},"bayareabites_32251":{"type":"posts","id":"bayareabites_32251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32251","score":null,"sort":[1314320464000]},"guestAuthors":[],"slug":"sarah-and-evan-rich-favorite-food-spots-chefs-night-off-pop-up-dinners","title":"Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ","publishDate":1314320464,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n","blocks":[],"excerpt":"Chefs Sarah and Evan Rich share their favorite food haunts and the details about their Chefs' Night Off Pop-up Dinners at Radius.","status":"publish","parent":0,"modified":1314334564,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":994},"headData":{"title":"Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners | KQED","description":"Chefs Sarah and Evan Rich share their favorite food haunts and the details about their Chefs' Night Off Pop-up Dinners at Radius.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ","datePublished":"2011-08-26T01:01:04.000Z","dateModified":"2011-08-26T04:56:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32251 http://blogs.kqed.org/bayareabites/?p=32251","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/25/sarah-and-evan-rich-favorite-food-spots-chefs-night-off-pop-up-dinners/","disqusTitle":"Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ","path":"/bayareabites/32251/sarah-and-evan-rich-favorite-food-spots-chefs-night-off-pop-up-dinners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\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>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32251/sarah-and-evan-rich-favorite-food-spots-chefs-night-off-pop-up-dinners","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_4084","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9654","bayareabites_9655","bayareabites_4043","bayareabites_9653","bayareabites_9656"],"featImg":"bayareabites_32265","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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