Ben Affleck, Theo Chocolate & Collections Cafe in Seattle
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"disqusTitle": "Ben Affleck, Theo Chocolate & Collections Cafe in Seattle ",
"title": "Ben Affleck, Theo Chocolate & Collections Cafe in Seattle ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\" alt=\"Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\" width=\"1000\" height=\"657\" class=\"size-full wp-image-62606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\u003c/figcaption>\u003c/figure>\n\u003cp>A certain Seattle fair trade chocolate-maker has cozy ties to \u003ca href=\"https://twitter.com/BenAffleck\">Ben Affleck\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/Ben_Affleck\">Affleck\u003c/a> is known as much for his political activism as he is for his acting, directing, producing and “interesting” reveals on the state of his marriage to Jennifer Garner. More on Affleck and \u003ca href=\"https://www.theochocolate.com/\">Theo Chocolate\u003c/a> in a bit. \u003c/p>\n\u003cfigure id=\"attachment_62618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\" alt=\"Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\" width=\"1000\" height=\"665\" class=\"size-full wp-image-62618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\u003c/figcaption>\u003c/figure>\n\u003cp>During the Bay Area’s first dot-com, dot-gone boom in the late Nineties, I used to visit Seattle a few times a year for event work, often squeezing in a day or more with my family tribe up there. When my last box of pens, light-up balls and other dot-com collateral was safely shipped back to Silicon Valley, I’d hightail it to the Seattle ‘burb of Mukilteo, which looks over the Puget Sound, to rest and hang with my young cousins. The routine at my aunt and uncle’s home revolved around delicious home cookouts that reflected the local bounty—things like \u003ca href=\"http://www.sfgate.com/recipes/article/Fish-walk-the-plank-for-a-true-tribal-taste-2810825.php\">planked salmon\u003c/a> (a fish that, ironically, my Uncle “Kiwi” avoids, after decades of professional sea fishing) and crab with some fresh, seasonal vegetables. \u003ca href=\"http://redhook.com/\">Red Hook\u003c/a> beer, made locally since 1981, was the house beverage of choice. \u003c/p>\n\u003cp>There were restaurant adventures, too, mainly to family-friendly Thai or Mexican joints. Aunt Kelly, who had worked in the hospitality biz, told me all about chef \u003ca href=\"http://tomdouglas.com/\">Tom Douglas\u003c/a> as we noshed at his \u003ca href=\"http://tomdouglas.com/index.php?page=dahlia-lounge\">Dahlia Lounge\u003c/a>--even today, Douglas remains a prominent Seattle chef and restaurateur, cookbook author, spice rub line and all. Once this branch of my family moved to New Zealand, where my uncle is from, the frequency of my Seattle trips tapered off...almost completely. I was therefore very excited to return to Seattle recently to explore and eat. While I did find myself pining for folks who now live on the other side of the world, the city was still its welcoming and occasionally drizzly self. Here are food-centric spots that caught my attention:\u003c/p>\n\u003ch1>Theo Chocolate\u003c/h1>\n\u003cp>Ben Affleck is working with Theo Chocolate to create some rather good chocolate bars, via the \u003ca href=\"http://www.easterncongo.org/\">Eastern Congo Initiative\u003c/a> (ECI), which aims to help farmers in Africa's Eastern Congo. Affleck founded ECI and took a hands-on approach and inspected cocoa beans with Theo Chocolate CEO Joe Whinney. The Theo tour in the fun and funky Fremont neighborhood is a must-do and tour guests get discounted pricing on many sweet treats in the retail space. Sample, see, smell, and learn about chocolate in a historic 28,000-square-foot brick factory that in recent years housed the Red Hook Brewery and up until 1941 was home to the city’s electric trolley fleet. I liked the set up of the color-coded, hour-long tour, which made for an easy-to-follow visit of a site that is gearing up to make nearly six millions pounds of chocolate annually. \u003c/p>\n\u003ch1>Collections Café at Chihuly Garden and Glass\u003c/h1>\n\u003cp>Both the \u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café\u003c/a> and sister restaurant \u003ca href=\"http://www.spaceneedle.com/restaurant/menu.html\">Sky City\u003c/a> show their affinity to Slow Food Seattle through the quality of food preparation and ingredients as well as through the wine and craft beer lists. Sky City offers a memorable meal and spectacular views atop the Space Needle, yet it is spendy and more of a special occasion spot. \u003c/p>\n\u003cfigure id=\"attachment_62617\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\" alt=\"View of Space Needle from Chihuly Garden and Glass Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of Space Needle from Chihuly Garden and Glass\u003cbr>Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Downstairs near the Chihuly Garden and Glass space, the daily menu efforts of chefs Ivan Szilak and \u003ca href=\"http://www.spaceneedle.com/skycity-restaurant/meet-the-chef/\">Jeff Maxfield\u003c/a> at Collections Café are gentler on the pocketbook. Dishes served in a space that is directly nestled under the \u003ca href=\"https://twitter.com/space_needle\">Space Needle\u003c/a> include crispy Beecher’s cheese curds (made nearby) with bourbon tomato jam, salmon shrimp cakes, and the dish that got Szilak his job -- chicken paprikás. Renowned glass artist \u003ca href=\"http://www.chihuly.com/\">Dale Chihuly\u003c/a>, whose world famous glass work and Americana collections can be viewed at the museum, is known to stop in regularly for the burger with red onion jam, bacon, Beecher’s Marco Polo and peppadew aioli. I grew up collecting stickers, dolls, and books—so the arrangement of collections (accordions, corkscrews, radios, etc.) under glass and hanging in the restaurant kept my attention. This is museum food, but the cooking and menu show a flair and variety that is worlds away from limp institutional fare. For summertime, chef Szilak plans on serving a Bourbon Ice Cream Coke Float for a decidedly adult dessert.\u003c/p>\n\u003cfigure id=\"attachment_62628\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\" alt=\"Inside Collections Cafe. Photo: Mary Ladd\" width=\"800\" height=\"600\" class=\"size-full wp-image-62628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Collections Cafe. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>The Whale Wins\u003c/h1>\n\u003cp>This is the newest restaurant from \u003ca href=\"http://www.thewhalewins.com/about.html\">Renee Erickson\u003c/a>, who has been cooking for over fifteen years and first broke into the culinary scene via her Boat Street Cafe and Kitchen. Renee has received accolades for her growing mini-empire of tasty restaurants that include Narwhal, an oyster mobile food truck. The James Beard Awards have come a-callin’ and Bon Appétit gave Erickson’s The Walrus and the Carpenter oyster restaurant a spot on its “20 Most Important Restaurants” list. One of the adorable factoids about Renee is that her mother, Shirlee, is involved with Renee’s Boat Street Pickles’ production.\u003c/p>\n\u003cfigure id=\"attachment_62612\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\" alt=\"Renee Erickson at The Whale Wins. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Renee Erickson at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\" alt=\"The open kitchen at The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Over lunch at \u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a> that included views of the treasured wood-fired oven, Renee told me this about Seattle’s culinary state: “I feel very lucky to be here. In the past six to seven years, the area has exploded. We have ‘the best of’ wine, cheese makers, cheese, everything.” (Renee’s wild huckleberry Eton mess dessert could easily be a contender for that “best of” list.) \u003c/p>\n\u003cfigure id=\"attachment_62614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\" alt=\"Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Matt’s in the Market\u003c/h1>\n\u003cp>The “fishwiches” from \u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a> (includes killer views of the Pike Place Market) came highly recommended. Matt’s has expanded the restaurant seating area and serves six sandwiches daily, three with meat. While the falafel with pork cheeks sounded interesting, I was there for the fish. My steelhead fishwich with bacon, guacamole, miniature greens, and spicy aioli on brioche bread was a tad messy but worth the effort. Customers at the bar were enjoying a Mexican Fernet breakfast martini. The room with a view includes jovial staff in an open kitchen, big windows and fresh floral accents.\u003c/p>\n\u003cfigure id=\"attachment_62633\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\" alt=\"View from Matt’s in the Market. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View from Matt’s in the Market. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\" alt=\"Matt’s in the Market Fishwich. Photo: Mary Ladd\" width=\"500\" class=\"size-full wp-image-62634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt’s in the Market Fishwich. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Lola\u003c/h1>\n\u003cp>Food writer \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> pointed me to the Tom’s Big Breakfast at \u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>, saying, “It might change your life.” Lola is a Tom Douglas restaurant gem in Belltown, the kind of place for a \"power breakfast,” going by how many folks were there in business suits. For the uninitiated, Tom’s Big Breakfast has Mediterranean octopus with Florina peppers, onions, bacon, cilantro, and garlic yogurt. Octopus for breakfast? Sure, especially when it is tender and flavorful octopus cooked to perfection. The Big Breakfast also has eggs served sunny side up with toast. Another morning menu must is the donuts to order, which arrived in a paper bag that was shaken at the table—all the better to coat the donuts with sweet sugar that is only enhanced by seasonal jelly and vanilla mascarpone accoutrements. And yes, this Tom’s Big Breakfast is best shared. \u003c/p>\n\u003cfigure id=\"attachment_62620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\" alt=\"Tom's Big Breakfast at Lola. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom's Big Breakfast at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62621\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\" alt=\"Donuts at Lola. Photo: Mary Ladd\" width=\"1000\" class=\"size-full wp-image-62621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donuts at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.theochocolate.com/factory-and-tours/\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/sFWI7\">Map\u003c/a>\u003cbr>\n3400 Phinney Avenue N.\u003cbr>\nSeattle WA 98103\u003cbr>\n(206) 632-5100\u003cbr>\nFactory tours offered daily. Reservations strongly recommended. Book three to four weeks ahead.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theochocolate\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theochocolate\">@theochocolate\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café at Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/V30eu\">Map\u003c/a>\u003cbr>\n305 Harrison St.\u003cbr>\nSeattle WA 98109\u003cbr>\n(206) 753-4935\u003cbr>\n\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Website\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Chihuly-Garden-and-Glass/256743597681198\">Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chihulygg\">@chihulygg\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DaCz1\">Map\u003c/a>\u003cbr>\n3506 Stone Way North\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 632-9425\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheWhaleWins\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Thewhalewins\">@Thewhalewins\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\nPike Place Market\u003cbr>\n94 Pike St #32, Seattle, WA 98101\u003cbr>\n(206) 467-7909\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mattsinthemarket?fref=ts\">Matt's in the Market\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mattsinthemkt\">@mattsinthemkt\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/zrVrz\">Map\u003c/a>\u003cbr>\n2000 4th Ave. Seattle, WA 98121\u003cbr>\n(206) 441-1430\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tdrestaurants\">Tom Douglas Restaurants\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TomDouglasCo\">@TomDouglasCo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary’s trip was organized by the Chihuly Garden and Glass at Seattle Center.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Did you know that Ben Affleck is deeply involved with helping Eastern Congo farmers and works with Seattle's Theo Chocolate? Find out more about this chocolate, as well as what to eat at the Collections Café at Chihuly Garden and Glass and other fresh Seattle spots. ",
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"description": "Did you know that Ben Affleck is deeply involved with helping Eastern Congo farmers and works with Seattle's Theo Chocolate? Find out more about this chocolate, as well as what to eat at the Collections Café at Chihuly Garden and Glass and other fresh Seattle spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\" alt=\"Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\" width=\"1000\" height=\"657\" class=\"size-full wp-image-62606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\u003c/figcaption>\u003c/figure>\n\u003cp>A certain Seattle fair trade chocolate-maker has cozy ties to \u003ca href=\"https://twitter.com/BenAffleck\">Ben Affleck\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/Ben_Affleck\">Affleck\u003c/a> is known as much for his political activism as he is for his acting, directing, producing and “interesting” reveals on the state of his marriage to Jennifer Garner. More on Affleck and \u003ca href=\"https://www.theochocolate.com/\">Theo Chocolate\u003c/a> in a bit. \u003c/p>\n\u003cfigure id=\"attachment_62618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\" alt=\"Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\" width=\"1000\" height=\"665\" class=\"size-full wp-image-62618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\u003c/figcaption>\u003c/figure>\n\u003cp>During the Bay Area’s first dot-com, dot-gone boom in the late Nineties, I used to visit Seattle a few times a year for event work, often squeezing in a day or more with my family tribe up there. When my last box of pens, light-up balls and other dot-com collateral was safely shipped back to Silicon Valley, I’d hightail it to the Seattle ‘burb of Mukilteo, which looks over the Puget Sound, to rest and hang with my young cousins. The routine at my aunt and uncle’s home revolved around delicious home cookouts that reflected the local bounty—things like \u003ca href=\"http://www.sfgate.com/recipes/article/Fish-walk-the-plank-for-a-true-tribal-taste-2810825.php\">planked salmon\u003c/a> (a fish that, ironically, my Uncle “Kiwi” avoids, after decades of professional sea fishing) and crab with some fresh, seasonal vegetables. \u003ca href=\"http://redhook.com/\">Red Hook\u003c/a> beer, made locally since 1981, was the house beverage of choice. \u003c/p>\n\u003cp>There were restaurant adventures, too, mainly to family-friendly Thai or Mexican joints. Aunt Kelly, who had worked in the hospitality biz, told me all about chef \u003ca href=\"http://tomdouglas.com/\">Tom Douglas\u003c/a> as we noshed at his \u003ca href=\"http://tomdouglas.com/index.php?page=dahlia-lounge\">Dahlia Lounge\u003c/a>--even today, Douglas remains a prominent Seattle chef and restaurateur, cookbook author, spice rub line and all. Once this branch of my family moved to New Zealand, where my uncle is from, the frequency of my Seattle trips tapered off...almost completely. I was therefore very excited to return to Seattle recently to explore and eat. While I did find myself pining for folks who now live on the other side of the world, the city was still its welcoming and occasionally drizzly self. Here are food-centric spots that caught my attention:\u003c/p>\n\u003ch1>Theo Chocolate\u003c/h1>\n\u003cp>Ben Affleck is working with Theo Chocolate to create some rather good chocolate bars, via the \u003ca href=\"http://www.easterncongo.org/\">Eastern Congo Initiative\u003c/a> (ECI), which aims to help farmers in Africa's Eastern Congo. Affleck founded ECI and took a hands-on approach and inspected cocoa beans with Theo Chocolate CEO Joe Whinney. The Theo tour in the fun and funky Fremont neighborhood is a must-do and tour guests get discounted pricing on many sweet treats in the retail space. Sample, see, smell, and learn about chocolate in a historic 28,000-square-foot brick factory that in recent years housed the Red Hook Brewery and up until 1941 was home to the city’s electric trolley fleet. I liked the set up of the color-coded, hour-long tour, which made for an easy-to-follow visit of a site that is gearing up to make nearly six millions pounds of chocolate annually. \u003c/p>\n\u003ch1>Collections Café at Chihuly Garden and Glass\u003c/h1>\n\u003cp>Both the \u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café\u003c/a> and sister restaurant \u003ca href=\"http://www.spaceneedle.com/restaurant/menu.html\">Sky City\u003c/a> show their affinity to Slow Food Seattle through the quality of food preparation and ingredients as well as through the wine and craft beer lists. Sky City offers a memorable meal and spectacular views atop the Space Needle, yet it is spendy and more of a special occasion spot. \u003c/p>\n\u003cfigure id=\"attachment_62617\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\" alt=\"View of Space Needle from Chihuly Garden and Glass Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of Space Needle from Chihuly Garden and Glass\u003cbr>Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Downstairs near the Chihuly Garden and Glass space, the daily menu efforts of chefs Ivan Szilak and \u003ca href=\"http://www.spaceneedle.com/skycity-restaurant/meet-the-chef/\">Jeff Maxfield\u003c/a> at Collections Café are gentler on the pocketbook. Dishes served in a space that is directly nestled under the \u003ca href=\"https://twitter.com/space_needle\">Space Needle\u003c/a> include crispy Beecher’s cheese curds (made nearby) with bourbon tomato jam, salmon shrimp cakes, and the dish that got Szilak his job -- chicken paprikás. Renowned glass artist \u003ca href=\"http://www.chihuly.com/\">Dale Chihuly\u003c/a>, whose world famous glass work and Americana collections can be viewed at the museum, is known to stop in regularly for the burger with red onion jam, bacon, Beecher’s Marco Polo and peppadew aioli. I grew up collecting stickers, dolls, and books—so the arrangement of collections (accordions, corkscrews, radios, etc.) under glass and hanging in the restaurant kept my attention. This is museum food, but the cooking and menu show a flair and variety that is worlds away from limp institutional fare. For summertime, chef Szilak plans on serving a Bourbon Ice Cream Coke Float for a decidedly adult dessert.\u003c/p>\n\u003cfigure id=\"attachment_62628\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\" alt=\"Inside Collections Cafe. Photo: Mary Ladd\" width=\"800\" height=\"600\" class=\"size-full wp-image-62628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Collections Cafe. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>The Whale Wins\u003c/h1>\n\u003cp>This is the newest restaurant from \u003ca href=\"http://www.thewhalewins.com/about.html\">Renee Erickson\u003c/a>, who has been cooking for over fifteen years and first broke into the culinary scene via her Boat Street Cafe and Kitchen. Renee has received accolades for her growing mini-empire of tasty restaurants that include Narwhal, an oyster mobile food truck. The James Beard Awards have come a-callin’ and Bon Appétit gave Erickson’s The Walrus and the Carpenter oyster restaurant a spot on its “20 Most Important Restaurants” list. One of the adorable factoids about Renee is that her mother, Shirlee, is involved with Renee’s Boat Street Pickles’ production.\u003c/p>\n\u003cfigure id=\"attachment_62612\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\" alt=\"Renee Erickson at The Whale Wins. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Renee Erickson at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\" alt=\"The open kitchen at The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Over lunch at \u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a> that included views of the treasured wood-fired oven, Renee told me this about Seattle’s culinary state: “I feel very lucky to be here. In the past six to seven years, the area has exploded. We have ‘the best of’ wine, cheese makers, cheese, everything.” (Renee’s wild huckleberry Eton mess dessert could easily be a contender for that “best of” list.) \u003c/p>\n\u003cfigure id=\"attachment_62614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\" alt=\"Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Matt’s in the Market\u003c/h1>\n\u003cp>The “fishwiches” from \u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a> (includes killer views of the Pike Place Market) came highly recommended. Matt’s has expanded the restaurant seating area and serves six sandwiches daily, three with meat. While the falafel with pork cheeks sounded interesting, I was there for the fish. My steelhead fishwich with bacon, guacamole, miniature greens, and spicy aioli on brioche bread was a tad messy but worth the effort. Customers at the bar were enjoying a Mexican Fernet breakfast martini. The room with a view includes jovial staff in an open kitchen, big windows and fresh floral accents.\u003c/p>\n\u003cfigure id=\"attachment_62633\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\" alt=\"View from Matt’s in the Market. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View from Matt’s in the Market. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\" alt=\"Matt’s in the Market Fishwich. Photo: Mary Ladd\" width=\"500\" class=\"size-full wp-image-62634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt’s in the Market Fishwich. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Lola\u003c/h1>\n\u003cp>Food writer \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> pointed me to the Tom’s Big Breakfast at \u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>, saying, “It might change your life.” Lola is a Tom Douglas restaurant gem in Belltown, the kind of place for a \"power breakfast,” going by how many folks were there in business suits. For the uninitiated, Tom’s Big Breakfast has Mediterranean octopus with Florina peppers, onions, bacon, cilantro, and garlic yogurt. Octopus for breakfast? Sure, especially when it is tender and flavorful octopus cooked to perfection. The Big Breakfast also has eggs served sunny side up with toast. Another morning menu must is the donuts to order, which arrived in a paper bag that was shaken at the table—all the better to coat the donuts with sweet sugar that is only enhanced by seasonal jelly and vanilla mascarpone accoutrements. And yes, this Tom’s Big Breakfast is best shared. \u003c/p>\n\u003cfigure id=\"attachment_62620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\" alt=\"Tom's Big Breakfast at Lola. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom's Big Breakfast at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62621\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\" alt=\"Donuts at Lola. Photo: Mary Ladd\" width=\"1000\" class=\"size-full wp-image-62621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donuts at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theochocolate.com/factory-and-tours/\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/sFWI7\">Map\u003c/a>\u003cbr>\n3400 Phinney Avenue N.\u003cbr>\nSeattle WA 98103\u003cbr>\n(206) 632-5100\u003cbr>\nFactory tours offered daily. Reservations strongly recommended. Book three to four weeks ahead.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theochocolate\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theochocolate\">@theochocolate\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café at Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/V30eu\">Map\u003c/a>\u003cbr>\n305 Harrison St.\u003cbr>\nSeattle WA 98109\u003cbr>\n(206) 753-4935\u003cbr>\n\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Website\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Chihuly-Garden-and-Glass/256743597681198\">Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chihulygg\">@chihulygg\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DaCz1\">Map\u003c/a>\u003cbr>\n3506 Stone Way North\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 632-9425\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheWhaleWins\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Thewhalewins\">@Thewhalewins\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\nPike Place Market\u003cbr>\n94 Pike St #32, Seattle, WA 98101\u003cbr>\n(206) 467-7909\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mattsinthemarket?fref=ts\">Matt's in the Market\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mattsinthemkt\">@mattsinthemkt\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/zrVrz\">Map\u003c/a>\u003cbr>\n2000 4th Ave. Seattle, WA 98121\u003cbr>\n(206) 441-1430\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tdrestaurants\">Tom Douglas Restaurants\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TomDouglasCo\">@TomDouglasCo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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