Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots
Holiday Cooking with Chef and Cookbook Author Mitch Rosenthal
Butterscotch Pot de Creme
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Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. 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Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! 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Last week was the \u003ca href=\"https://www.kqed.org/bayareabites/127072/table-talk-retro-vibes-at-a-new-mission-bar-on-a-steak-out-fab-food-events\">debut\u003c/a> of my first weekly Table Talk column, and I’m happy to be here with restaurant news, tips, and updates for you every Monday. This week, I have some hearty eats for you—from a new meat & three menu to some of my fave hefty deli sandwiches—plus a special guest tempura chef is visiting from Japan, and a fun Kentucky Derby party.\u003c/p>\n\u003ch2>Town Hall Meat & Three\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Town+Hall+Restaurant/@37.7894465,-122.3972687,17z/data=!3m1!4b1!4m5!3m4!1s0x80858064b198afb3:0xc5343d1bddddfff!8m2!3d37.7894465!4d-122.3950747\">342 Howard St., San Francisco\u003c/a> \u003c/p>\n\u003cp>Looking for a spot to have an ample Southern Sunday supper? \u003ca href=\"https://townhallsf.com\">Town Hall\u003c/a> in SoMa—which is approaching their 15th anniversary this November, so you know they’re doing something right—is now offering a Southern classic \u003cstrong>Meat & Three \u003c/strong>\u003ca href=\"https://townhallsf.com/menus/sunday-meat-n-threes-dinner\">menu\u003c/a> for Sunday dinner service (5pm–9pm). They’ve been offering an edited version of a communal-style meat & three menu for 2–3 people on their dinner menu, and now they’re expanding it to quite the to-do on Sundays.\u003c/p>\n\u003cp>Luncheonettes in the South first started offering meat & threes to their working class customers who wanted a taste of home cooking for lunch in the 1920s. Town Hall’s dinnertime version is $45, and is even more abundant than a meat & three, so come hungry. It comes with your choice of starter: chicken andouille gumbo or butter lettuces with apples, candied walnuts, and blue cheese dressing. For your main, you can try dishes like their famous buttermilk fried chicken (the recipe has been updated a bit, and is as delicious as ever), country pork chops with a tangy rhubarb \u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\">mostarda\u003c/a>, St. Louis ribs with Jack Daniels BBQ sauce, or grilled Skuna Bay salmon with chow-chow relish.\u003c/p>\n\u003cfigure id=\"attachment_127441\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg\" alt=\"Town Hall’s fried chicken is consistently a highlight.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-127441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-520x347.jpg 520w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Town Hall’s fried chicken is consistently a highlight. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Your three sides should include their warm jalapeño cornbread, and you’ll note chefs (and brothers) Mitchell and Steven Rosenthal’s love of New Orleans in the smoked andouille jambalaya. Seasonal sides like grilled asparagus or spring peas with country ham keep it local, while crispy fried okra keeps it classic. And for dessert, you may get key lime pie (or carrot cake may be offered). They also have kids and vegetarian options, so all are welcome. If you want to go whole hog (har), you can order their country ham tasting platter (three for $39). And since Sundays are mellow downtown, you’ll get lucky with parking too. \u003c/p>\n\u003cfigure id=\"attachment_127438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/hitachino-counter-new.jpg\" alt=\"Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tasting menu by chef Hitoshi Arai at Hitachino Beer & Wagyu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hitachino+Beer+%26+Wagyu/@37.7876852,-122.4145049,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808e18dbbabd:0x60229fc5d49f96d0!8m2!3d37.7876852!4d-122.4123109\">639 Post St., San Francisco\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ANA (All Nippon Airways) Air Restaurant team is back with another special event, featuring a \u003cstrong>guest chef from Japan\u003c/strong>: this time it’s chef \u003cstrong>Hitoshi Arai from Tempura Tenko\u003c/strong>, one of Tokyo’s top tempura restaurants (his 12-seat restaurant is in the city’s historic Kagurazaka district). For his San Francisco debut, he’s going to be serving an extensive tasting menu at \u003ca href=\"http://www.hitachinosf.com\">Hitachino Beer & Wagyu\u003c/a> near Union Square, with host chef Noriyuki Sugie. The menu (which can change) will include Kobachi-style appetizer platters (7 total pieces), salad with local vegetables, seafood tempura (6 pieces), vegetable tempura (6 pieces), small tendon and miso soup with clams and chives, and dessert. It may sound like a lot of food, but chef Arai uses white sesame oil, which reportedly tastes fresh and lighter. He’s also going to be highlighting San Francisco seasonal ingredients.\u003c/p>\n\u003cp>Dinner \u003ca href=\"https://www.eventbrite.com/e/tempura-tenko-hitachino-beer-special-dinner-tickets-45527255246?mc_eid=58dc7977ac&mc_cid=ce2ab9869f\">tickets\u003c/a> are $250 and the meal is expected to last 2.5 hours. You can also add a Hitachino beer and sake pairing (3 sakes, 3 beers) for $65. It’s an intimate affair—you’ll sit at the counter (8 guests total), with just 32 spots available for his entire visit (May 14 and May 15, 5:30pm and 8:30pm). The seatings are at 5:30pm or 8:30pm, and the dinner is expected to last approximately 2.5 hours. \u003c/p>\n\u003cfigure id=\"attachment_127437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/comstock-exterior-new.jpg\" alt=\"No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \u003ccite>(Natalie Darville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Kentucky Derby at Comstock Saloon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Comstock+Saloon/@37.7969298,-122.4077562,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f4ecc0c2d7:0xffee9ed9fd722364!8m2!3d37.7969298!4d-122.4055622\">155 Columbus Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>Anyone who loves the \u003cstrong>Kentucky Derby\u003c/strong> (and all its mint juleps and big hats) will want to attend \u003ca href=\"https://comstocksaloon.com/\">Comstock Saloon\u003c/a>'s annual Kentucky Derby event on Saturday May 5 (1pm–4pm). While watching the live stream of the race (“The Greatest Two Minutes in Sports!”), there will be plenty of themed cocktails, food specials from chef Jason Raffin, and here’s the extra-fun part: they host two best-dressed contests! You can try to win “Best Hat” and “Dandiest Fellow,” so be prepared, people really turn it out. There will also be race “betting,” with all betting proceeds going to the \u003ca href=\"https://www.sfmfoodbank.org/\">SF-Marin Food Bank\u003c/a>, and Comstock will of course project a live streaming of the Kentucky Derby race. \u003c/p>\n\u003cfigure id=\"attachment_127440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg\" alt=\"The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Happy Hour at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Lord+Stanley/@37.7957635,-122.4242195,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e99a9bd8bd:0x6fb8553da38ee20a!8m2!3d37.7957635!4d-122.4220255\">2065 Polk St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Looking for a chic spot to enjoy happy hour? Carrie and Rupert Blease of \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill have just launched a new happy hour deal that will include a coupe of bubbles from their selection of small producers and an appetizer for just $15 from 5:30pm–7pm. Some potential and rotating pairings include a glass of Le Sot de L’Ange “Sottise” rosé with trout \u003ca href=\"https://en.wikipedia.org/wiki/Blini\">blinis\u003c/a> with locally foraged seaweed; Bourgeois Diaz 3C Cuvée Champagne with grilled asparagus and miso spinach dip (that dip is incredible, just saying!); or Suriol rosé cava Penedès with wagyu tartare and horseradish pita. \u003c/p>\n\u003cfigure id=\"attachment_127439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg\" alt=\"Meet the eggplant Parm at Limoncello.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-127439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the eggplant Parm at Limoncello. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Quality Sandwiches from Limoncello\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Limoncello/@37.787474,-122.425873,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809578b0ac9f:0x65abdae89470888c!8m2!3d37.787474!4d-122.423679\">1400 Sutter St., San Francisco\u003c/a>\u003c/p>\n\u003cp>This is for my fellow sandwich lovers: have you tried any of the quality sandwiches from \u003ca href=\"http://www.limoncellosf.com\">Limoncello\u003c/a>, the corner deli that opened a little over a year ago at Franklin and Sutter (maybe you’ve whizzed by it in your car?). Well, as the daughter of a former deli owner, it makes me happy to see such a clean and well-stocked case, and the friendly owner Jalal Heydari makes well-stuffed and assembled sandwiches with love. It’s picnic and festival season, so here’s your next sandwich supplier!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There are all kinds of combos on the menu, from the Siciliano (ham, salami, mortadella, and provolone cheese with salt and pepper, oil and vinegar) to the Calabrese (dry hot coppa, cured pork shoulder rubbed with red cayenne pepper, fresh mozzarella cheese, mixed greens, sun-dried tomato, oil and vinegar)—but when they ask if you want it spicy, be careful because their peperoncino spread is really feisty. I also love their eggplant Parm, it’s a balanced sandwich and not loaded with too much breading and sauce. The ciabatta from Royal Bakery is pillowy and fresh, and delivery is also lightning fast (I use Uber Eats—you can \u003ca href=\"http://ubr.to/EatsGiveGet\">get $5 off your first order\u003c/a> with my code: eats-ubertablehopper). But if you go in person, the grocery section of his store also has some fun items, including that peperoncino spread. Buon appetito! \u003c/p>\n\n","blocks":[],"excerpt":"Town Hall’s new Meat & Three on Sundays, a top tempura chef visiting from Japan, a quality sandwich spot, and it’s Derby time!","status":"publish","parent":0,"modified":1526137675,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1266},"headData":{"title":"Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots | KQED","description":"Town Hall’s new Meat & Three on Sundays, a top tempura chef visiting from Japan, a quality sandwich spot, and it’s Derby time!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots","datePublished":"2018-04-30T15:57:19.000Z","dateModified":"2018-05-12T15:07:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127433 https://ww2.kqed.org/bayareabites/?p=127433","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/30/table-talk-sunday-nights-are-now-meat-three-time-a-top-tempura-chef-from-japan-is-coming-check-out-one-of-my-favorite-sandwich-spots/","disqusTitle":"Table Talk: Sunday Nights Are Now Meat & Three Time, a Top Tempura Chef from Japan Is Coming, Check Out One of My Favorite Sandwich Spots","path":"/bayareabites/127433/table-talk-sunday-nights-are-now-meat-three-time-a-top-tempura-chef-from-japan-is-coming-check-out-one-of-my-favorite-sandwich-spots","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanks for the warm welcome to Bay Area Bites! Last week was the \u003ca href=\"https://www.kqed.org/bayareabites/127072/table-talk-retro-vibes-at-a-new-mission-bar-on-a-steak-out-fab-food-events\">debut\u003c/a> of my first weekly Table Talk column, and I’m happy to be here with restaurant news, tips, and updates for you every Monday. This week, I have some hearty eats for you—from a new meat & three menu to some of my fave hefty deli sandwiches—plus a special guest tempura chef is visiting from Japan, and a fun Kentucky Derby party.\u003c/p>\n\u003ch2>Town Hall Meat & Three\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Town+Hall+Restaurant/@37.7894465,-122.3972687,17z/data=!3m1!4b1!4m5!3m4!1s0x80858064b198afb3:0xc5343d1bddddfff!8m2!3d37.7894465!4d-122.3950747\">342 Howard St., San Francisco\u003c/a> \u003c/p>\n\u003cp>Looking for a spot to have an ample Southern Sunday supper? \u003ca href=\"https://townhallsf.com\">Town Hall\u003c/a> in SoMa—which is approaching their 15th anniversary this November, so you know they’re doing something right—is now offering a Southern classic \u003cstrong>Meat & Three \u003c/strong>\u003ca href=\"https://townhallsf.com/menus/sunday-meat-n-threes-dinner\">menu\u003c/a> for Sunday dinner service (5pm–9pm). They’ve been offering an edited version of a communal-style meat & three menu for 2–3 people on their dinner menu, and now they’re expanding it to quite the to-do on Sundays.\u003c/p>\n\u003cp>Luncheonettes in the South first started offering meat & threes to their working class customers who wanted a taste of home cooking for lunch in the 1920s. Town Hall’s dinnertime version is $45, and is even more abundant than a meat & three, so come hungry. It comes with your choice of starter: chicken andouille gumbo or butter lettuces with apples, candied walnuts, and blue cheese dressing. For your main, you can try dishes like their famous buttermilk fried chicken (the recipe has been updated a bit, and is as delicious as ever), country pork chops with a tangy rhubarb \u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\">mostarda\u003c/a>, St. Louis ribs with Jack Daniels BBQ sauce, or grilled Skuna Bay salmon with chow-chow relish.\u003c/p>\n\u003cfigure id=\"attachment_127441\" class=\"wp-caption aligncenter\" style=\"max-width: 1620px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg\" alt=\"Town Hall’s fried chicken is consistently a highlight.\" width=\"1620\" height=\"1080\" class=\"size-full wp-image-127441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new.jpg 1620w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/TownHall-MeatandThree-friedchicken-new-520x347.jpg 520w\" sizes=\"(max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Town Hall’s fried chicken is consistently a highlight. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Your three sides should include their warm jalapeño cornbread, and you’ll note chefs (and brothers) Mitchell and Steven Rosenthal’s love of New Orleans in the smoked andouille jambalaya. Seasonal sides like grilled asparagus or spring peas with country ham keep it local, while crispy fried okra keeps it classic. And for dessert, you may get key lime pie (or carrot cake may be offered). They also have kids and vegetarian options, so all are welcome. If you want to go whole hog (har), you can order their country ham tasting platter (three for $39). And since Sundays are mellow downtown, you’ll get lucky with parking too. \u003c/p>\n\u003cfigure id=\"attachment_127438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/hitachino-counter-new.jpg\" alt=\"Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/hitachino-counter-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight lucky guests will be dining on tempura at the counter of Hitachino with visiting chef Hitoshi Arai. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tasting menu by chef Hitoshi Arai at Hitachino Beer & Wagyu\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Hitachino+Beer+%26+Wagyu/@37.7876852,-122.4145049,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808e18dbbabd:0x60229fc5d49f96d0!8m2!3d37.7876852!4d-122.4123109\">639 Post St., San Francisco\u003c/a>\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 ANA (All Nippon Airways) Air Restaurant team is back with another special event, featuring a \u003cstrong>guest chef from Japan\u003c/strong>: this time it’s chef \u003cstrong>Hitoshi Arai from Tempura Tenko\u003c/strong>, one of Tokyo’s top tempura restaurants (his 12-seat restaurant is in the city’s historic Kagurazaka district). For his San Francisco debut, he’s going to be serving an extensive tasting menu at \u003ca href=\"http://www.hitachinosf.com\">Hitachino Beer & Wagyu\u003c/a> near Union Square, with host chef Noriyuki Sugie. The menu (which can change) will include Kobachi-style appetizer platters (7 total pieces), salad with local vegetables, seafood tempura (6 pieces), vegetable tempura (6 pieces), small tendon and miso soup with clams and chives, and dessert. It may sound like a lot of food, but chef Arai uses white sesame oil, which reportedly tastes fresh and lighter. He’s also going to be highlighting San Francisco seasonal ingredients.\u003c/p>\n\u003cp>Dinner \u003ca href=\"https://www.eventbrite.com/e/tempura-tenko-hitachino-beer-special-dinner-tickets-45527255246?mc_eid=58dc7977ac&mc_cid=ce2ab9869f\">tickets\u003c/a> are $250 and the meal is expected to last 2.5 hours. You can also add a Hitachino beer and sake pairing (3 sakes, 3 beers) for $65. It’s an intimate affair—you’ll sit at the counter (8 guests total), with just 32 spots available for his entire visit (May 14 and May 15, 5:30pm and 8:30pm). The seatings are at 5:30pm or 8:30pm, and the dinner is expected to last approximately 2.5 hours. \u003c/p>\n\u003cfigure id=\"attachment_127437\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/comstock-exterior-new.jpg\" alt=\"No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/comstock-exterior-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to head to Churchill Downs for the Derby (and all the hats)—Comstock Saloon is ready to host you! \u003ccite>(Natalie Darville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Kentucky Derby at Comstock Saloon\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Comstock+Saloon/@37.7969298,-122.4077562,17z/data=!3m1!4b1!4m5!3m4!1s0x808580f4ecc0c2d7:0xffee9ed9fd722364!8m2!3d37.7969298!4d-122.4055622\">155 Columbus Ave., San Francisco\u003c/a>\u003c/p>\n\u003cp>Anyone who loves the \u003cstrong>Kentucky Derby\u003c/strong> (and all its mint juleps and big hats) will want to attend \u003ca href=\"https://comstocksaloon.com/\">Comstock Saloon\u003c/a>'s annual Kentucky Derby event on Saturday May 5 (1pm–4pm). While watching the live stream of the race (“The Greatest Two Minutes in Sports!”), there will be plenty of themed cocktails, food specials from chef Jason Raffin, and here’s the extra-fun part: they host two best-dressed contests! You can try to win “Best Hat” and “Dandiest Fellow,” so be prepared, people really turn it out. There will also be race “betting,” with all betting proceeds going to the \u003ca href=\"https://www.sfmfoodbank.org/\">SF-Marin Food Bank\u003c/a>, and Comstock will of course project a live streaming of the Kentucky Derby race. \u003c/p>\n\u003cfigure id=\"attachment_127440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg\" alt=\"The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/lordstanley-miso-spinach-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The miso-spinach dip at Lord Stanley is a thing of full flavor beauty. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Happy Hour at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Lord+Stanley/@37.7957635,-122.4242195,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e99a9bd8bd:0x6fb8553da38ee20a!8m2!3d37.7957635!4d-122.4220255\">2065 Polk St., San Francisco\u003c/a>\u003c/p>\n\u003cp>Looking for a chic spot to enjoy happy hour? Carrie and Rupert Blease of \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill have just launched a new happy hour deal that will include a coupe of bubbles from their selection of small producers and an appetizer for just $15 from 5:30pm–7pm. Some potential and rotating pairings include a glass of Le Sot de L’Ange “Sottise” rosé with trout \u003ca href=\"https://en.wikipedia.org/wiki/Blini\">blinis\u003c/a> with locally foraged seaweed; Bourgeois Diaz 3C Cuvée Champagne with grilled asparagus and miso spinach dip (that dip is incredible, just saying!); or Suriol rosé cava Penedès with wagyu tartare and horseradish pita. \u003c/p>\n\u003cfigure id=\"attachment_127439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg\" alt=\"Meet the eggplant Parm at Limoncello.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-127439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/limoncello-eggplant-parm-new-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the eggplant Parm at Limoncello. \u003ccite>(\u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Quality Sandwiches from Limoncello\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Limoncello/@37.787474,-122.425873,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809578b0ac9f:0x65abdae89470888c!8m2!3d37.787474!4d-122.423679\">1400 Sutter St., San Francisco\u003c/a>\u003c/p>\n\u003cp>This is for my fellow sandwich lovers: have you tried any of the quality sandwiches from \u003ca href=\"http://www.limoncellosf.com\">Limoncello\u003c/a>, the corner deli that opened a little over a year ago at Franklin and Sutter (maybe you’ve whizzed by it in your car?). Well, as the daughter of a former deli owner, it makes me happy to see such a clean and well-stocked case, and the friendly owner Jalal Heydari makes well-stuffed and assembled sandwiches with love. It’s picnic and festival season, so here’s your next sandwich supplier!\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>There are all kinds of combos on the menu, from the Siciliano (ham, salami, mortadella, and provolone cheese with salt and pepper, oil and vinegar) to the Calabrese (dry hot coppa, cured pork shoulder rubbed with red cayenne pepper, fresh mozzarella cheese, mixed greens, sun-dried tomato, oil and vinegar)—but when they ask if you want it spicy, be careful because their peperoncino spread is really feisty. I also love their eggplant Parm, it’s a balanced sandwich and not loaded with too much breading and sauce. The ciabatta from Royal Bakery is pillowy and fresh, and delivery is also lightning fast (I use Uber Eats—you can \u003ca href=\"http://ubr.to/EatsGiveGet\">get $5 off your first order\u003c/a> with my code: eats-ubertablehopper). But if you go in person, the grocery section of his store also has some fun items, including that peperoncino spread. Buon appetito! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127433/table-talk-sunday-nights-are-now-meat-three-time-a-top-tempura-chef-from-japan-is-coming-check-out-one-of-my-favorite-sandwich-spots","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_8837","bayareabites_16131","bayareabites_16132","bayareabites_16133","bayareabites_16130","bayareabites_8426"],"featImg":"bayareabites_127442","label":"bayareabites_16115"},"bayareabites_35599":{"type":"posts","id":"bayareabites_35599","meta":{"index":"posts_1591205157","site":"bayareabites","id":"35599","score":null,"sort":[1321715197000]},"guestAuthors":[],"slug":"holiday-cooking-with-chef-and-cookbook-author-mitch-rosenthal","title":"Holiday Cooking with Chef and Cookbook Author Mitch Rosenthal","publishDate":1321715197,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH-Mitch_Butcher560.jpg\">\u003cimg class=\"alignnone size-full wp-image-35615\" title=\"Mitch Rosenthal Photo: Paige Green\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH-Mitch_Butcher560.jpg\" alt=\"Mitch Rosenthal. Photo: Paige Green\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Mitch Rosenthal. Photo credit: Paige Green © 2011\u003c/em>\u003c/p>\n\u003cp>Mitch Rosenthal is the chef and owner of three of San Francisco's most beloved restaurants, \u003ca href=\"https://www.townhallsf.com/flash/\">Town Hall\u003c/a>, \u003ca href=\"http://salthousesf.com/flash/\">Salt House\u003c/a>, and \u003ca href=\"http://anchorandhopesf.com/flash/\">Anchor & Hope\u003c/a>, as well as \u003ca href=\"http://irvingstreetkitchen.com/flash/\">Irving Street Kitchen\u003c/a> in Portland, Oregon. Mitch hails from Edison, New Jersey, and was a chef at the Four Seasons in New York City, Wolfgang Puck’s \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> in San Francisco, and Paul Prudhomme’s \u003ca href=\"http://www.chefpaul.com/kpaul\">K-Paul’s\u003c/a> in New Orleans. Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication.\u003c/p>\n\u003cp>The recipes for many of his favorite dishes appear in his newly published cookbook, \u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">Cooking My Way Back Home\u003c/a> (2011, Ten Speed Press), and reflect the Southern exuberance of Town Hall, the contemporary approach of Salt House, and the focus on fresh seafood of Anchor & Hope. The book draws upon Mitch’s 35 years of restaurant experience but is geared toward the home chef—he tested every single recipe in his own home kitchen. Readers can cook up one of the book’s recipes, the Cheesy Rosti Potato Cake, at the end of this piece. Mitch lives in Mill Valley with his wife, Mary, and two children, Eli and Athena.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>We’re having 30 people over at our house, and the menu will probably be a little different this year. We’re thinking of doing the turkey porchetta style: boneless, rolled up with lots of traditional spices, and roasted. This way, we’ll have more time to do other things -- maybe a seafood paella. Both are untraditional for us, we’ve never done this before. Since we’re having a lot of people over and have a pretty small house, we can cook the paella outside over the grill and just roast the porchetta. The porchetta will take less time to cook and be much easier to carve than a traditional turkey. We’re still discussing sides, as the flavors from the fennel and other spices used on the porchetta will change what will go with it. For example, we’ll probably skip the cranberry sauce and use something like Italian mustard fruits instead. But my wife Mary will still make her apple-sausage stuffing, as she does every year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Please tell the story of closing Salt House and using it for a special Thanksgiving... \u003c/strong>\u003c/p>\n\u003cp>It was a disaster. Fun, but a disaster. Originally it was supposed to be a dinner for close friends and family, but then we had people inviting others and suddenly there were about 70 people at dinner. We had to put all of our tables in the restaurant together to fit everyone. The menu was very traditional: roast turkey with all the trimmings, Mary’s apple-sausage stuffing, and cranberry sauce. We did have jambalaya, though, and my brother Steve made his chopped liver, which he does every year. We had a lot of wine. It was fun, but there’s a point when you’re cooking for a group where you start to feel like the hired help instead of the host. I never got to sit down. We had a good time, but it was definitely a once-in-a-lifetime experience.\u003c/p>\n\u003cp>\u003cstrong>Any dishes that have special meaning?\u003c/strong>\u003c/p>\n\u003cp>The chopped chicken liver that my brother makes every year is our grandmother’s recipe. It’s in the cookbook. And Mary cooks a lot of recipes that were handed down -- her apple-sausage stuffing is from her mother. We also serve latkes with smoked salmon at Thanksgiving as an hors d’oeuvre, which I learned from Tom Plajanis, the chef at the Jewish deli I worked at in New Jersey. The latke recipe is in the cookbook as well.\u003c/p>\n\u003cp>\u003cstrong>How is the book tour going?\u003c/strong>\u003c/p>\n\u003cp>The book tour really just started, but I’m always surprised by how many people show up. The biggest surprise so far was probably earlier this month at Powell’s Books in Portland, which was my first big talk during a book signing. I was really nervous, but it was great -- I was able to go on for over an hour talking and had to cut myself off. It’s so easy to talk about food and the stories around it. The other big surprise has been all of the emails I’m getting from long-lost friends, lots from the East Coast. Ever since the cookbook was published, I’m hearing from some great old friends that I haven’t talked to in years.\u003c/p>\n\u003cp>\u003cstrong>How did your cookbook come about?\u003c/strong>\u003c/p>\n\u003cp>Honestly, I was pushed into writing a cookbook. Elisabeth Prueitt and Chad Robertson of Tartine pushed me into it -- they’ve been bugging me for years. The funny thing is that’s how I got into the restaurant business: my mother pushed me into it.\u003c/p>\n\u003cp>One of the biggest surprises to me while writing the cookbook was how little it affected my marriage. With Mary being a chef, we got into very few fights while testing recipes at home -- basically I just let her be the boss. The big thing about testing recipes at home was that it brought me closer to the overall experience of cooking at home, which was a first. I’ve spent my life cooking in restaurant kitchens, and cooking out of my house brought me closer to the home cook. But I’m hoping that the book will do the opposite for the home chef, giving people the skills for more restaurant-level cooking.\u003c/p>\n\u003cp>\u003cstrong>What are you favorite off-night food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>The reality is that I don’t go out that often, but when I do, I love \u003ca href=\"http://rnglounge.com/\">R&G Lounge\u003c/a> for their salt and pepper fried crab. Or the original \u003ca href=\"http://www.yelp.com/biz/shalimar-san-francisco\">Shalimar\u003c/a> restaurant in the Tenderloin, for their lamb and spinach stew.\u003c/p>\n\u003cp>\u003cstrong>Favorite date night spots?\u003c/strong>\u003c/p>\n\u003cp>We like to visit \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, a friend’s restaurant, in Yountville for special occasions, and have actually been to \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> a few times in the last couple of months. They have these great vegetable spreads made with charred eggplant and yogurt dill. I had calamari with a saffron sauce that was amazing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003c/p>\n\u003cp>When I go out to eat we usually go out with my family. We love \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>. I always get the Jersey Original, and we always order the meatballs -- they’re amazing. Our new favorite place to eat out as a family is \u003ca href=\"http://www.superdupersf.com/\">Super Duper\u003c/a> burgers. I get the Double. We also love \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for any of their dumplings -- my kids go crazy there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mitch_Rosenthal-Paige-Green560.jpg\">\u003cimg class=\"alignnone size-full wp-image-35613\" title=\"Mitch Rosenthal. Photo:Paige Green\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mitch_Rosenthal-Paige-Green560.jpg\" alt=\"Mitch Rosenthal. Photo:Paige Green\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Mitch Rosenthal. Photo: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>I love it and it’s gross: a Jersey Taylor pork roll. The way they’re made is very specific. It’s pork on a Kaiser roll, topped with fried egg, ketchup and American cheese. You only ever see them in Jersey. They’re so bad for you that I rarely eat them anymore, but last time I was in Jersey I had one.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife meet?\u003c/strong>\u003c/p>\n\u003cp>Mary worked for me in the kitchen at Postrio. The longer story is that she went on to become chef at the Liberty Café, but we had a mutual friend, Robin, who cooked with us and stayed on in the kitchen after Mary left. Robin thought that Mary and I would make a great couple and told Mary that I kept asking about her, all the while telling me that Mary was asking about me. None of this was true, but she ended up setting us up on a date. True story.\u003cbr>\n\u003cstrong>\u003cbr>\nTell us about your kids? Do they have favorite foods?\u003c/strong>\u003c/p>\n\u003cp>My son Eli is 12 and my daughter Athena is 8. Eli’s favorite food is pizza. Athena is a big fan of any soup, especially brothy soup. When they come to Town Hall, Eli has the BBQ shrimp. Athena has a broader palate, and loves ribs, fried chicken and meatballs.\u003c/p>\n\u003cp>\u003cstrong>Any advice for cooks during the holidays?\u003c/strong>\u003c/p>\n\u003cp>Test dishes you’ve never made before. Like with the Thanksgiving turkey porchetta, which is something we’ve never done, I’m not going to wait until the day-of to figure out the details. Look through what you’re planning to cook and see what you can prepare a day or two early so you’re not cooking everything all at once. Start early, and have a cocktail. Or a beer. And invite people that you like.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">\u003cimg class=\"alignnone size-full wp-image-35614\" title=\"Cooking My Way Back Home: Recipes from San Franciscos Town Hall, Anchor & Hope, and Salt House\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH_Cover400.jpg\" alt=\"Cooking My Way Back Home: Recipes from San Franciscos Town Hall, Anchor & Hope, and Salt House\" width=\"400\" height=\"497\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cheesy Rösti Potato Cake with Roasted Garlic and Thyme\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>2 heads garlic\u003cbr>\n1/3 cup plus 2 tablespoons olive oil\u003cbr>\n3 large russet potatoes\u003cbr>\n4 ounces fontina cheese, grated\u003cbr>\n1 ounce Parmesan cheese, grated\u003cbr>\n1 teaspoon chopped fresh thyme\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>Preheat oven to 350°F.\u003cbr>\nto roast the garlic, cut the top off of each head of garlic, about 1/8 of an inch to expose the cloves. Put in a shallow pan and drizzle a tablespoon of the olive oil over each, season with salt and pepper. Cover the pan with foil and roast in the oven until cloves are soft and creamy, about 45 minutes to an hour. When done, and cool enough to handle, squeeze the cloves from their papery skin and set aside.\u003c/p>\n\u003cp>to steam the potatoes, place a collapsible metal vegetable steamer basket in a large heavy-bottomed pot with an inch of water. Bring the water to a boil, add the whole, unpeeled potatoes and steam for 16 minutes. Set the potatoes aside to cool.\u003c/p>\n\u003cp>It is important that the potatoes are completely cool before continuing. When they are, peel the potatoes and grate on the largest hole of a box grater and season with salt and pepper.\u003c/p>\n\u003cp>In a bowl, toss together the grated fontina and Parmesan and set aside.\u003c/p>\n\u003cp>to make the rösti, heat one-half of the oil in a heavy-bottomed frying pan over medium heat. Add half of the grated potatoes and distribute them evenly, pushing them down with the spatula and shaping them to the form of the pan. Next layer the roasted garlic cloves evenly on top of the potatoes. Then, layer the grated cheese over the garlic and potatoes in an even circle, leaving about 1/4 inch from the edge of the pan. Pack the cheese down with the spatula, and then sprinkle with the chopped thyme, and cover with the remaining half of the grated potatoes, making sure to cover the garlic and cheese completely and evenly. Pack it down and cook for 5 to 7 minutes, or until the potatoes are crispy and golden brown. When ready, turn the rösti over. This can be accomplished using either a spatula, a quick flick of the wrist, or by turning it out onto a plate, and then back into the pan. After it has been flipped, cook for 5 more minutes, then slip the pan into the oven for another 5 minutes. Slice and serve immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>“Reprinted with permission from \u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">Cooking My Way Back Home: Recipes from San Francisco’s Town Hall, Anchor & Hope, and Salt House\u003c/a> by Mitchell Rosenthal, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Mitch Rosenthal is the chef and owner of three of San Francisco's most beloved restaurants, Town Hall, Salt House, and Anchor & Hope, as well as Irving Street Kitchen in Portland, Oregon. The recipes for many of his favorite dishes appear in his newly published cookbook, Cooking My Way Back Home, and reflect the Southern exuberance of Town Hall, the contemporary approach of Salt House, and the focus on fresh seafood of Anchor & Hope. ","status":"publish","parent":0,"modified":1321727289,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1957},"headData":{"title":"Holiday Cooking with Chef and Cookbook Author Mitch Rosenthal | KQED","description":"Mitch Rosenthal is the chef and owner of three of San Francisco's most beloved restaurants, Town Hall, Salt House, and Anchor & Hope, as well as Irving Street Kitchen in Portland, Oregon. The recipes for many of his favorite dishes appear in his newly published cookbook, Cooking My Way Back Home, and reflect the Southern exuberance of Town Hall, the contemporary approach of Salt House, and the focus on fresh seafood of Anchor & Hope. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Cooking with Chef and Cookbook Author Mitch Rosenthal","datePublished":"2011-11-19T15:06:37.000Z","dateModified":"2011-11-19T18:28:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"35599 http://blogs.kqed.org/bayareabites/?p=35599","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/11/19/holiday-cooking-with-chef-and-cookbook-author-mitch-rosenthal/","disqusTitle":"Holiday Cooking with Chef and Cookbook Author Mitch Rosenthal","path":"/bayareabites/35599/holiday-cooking-with-chef-and-cookbook-author-mitch-rosenthal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH-Mitch_Butcher560.jpg\">\u003cimg class=\"alignnone size-full wp-image-35615\" title=\"Mitch Rosenthal Photo: Paige Green\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH-Mitch_Butcher560.jpg\" alt=\"Mitch Rosenthal. Photo: Paige Green\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Mitch Rosenthal. Photo credit: Paige Green © 2011\u003c/em>\u003c/p>\n\u003cp>Mitch Rosenthal is the chef and owner of three of San Francisco's most beloved restaurants, \u003ca href=\"https://www.townhallsf.com/flash/\">Town Hall\u003c/a>, \u003ca href=\"http://salthousesf.com/flash/\">Salt House\u003c/a>, and \u003ca href=\"http://anchorandhopesf.com/flash/\">Anchor & Hope\u003c/a>, as well as \u003ca href=\"http://irvingstreetkitchen.com/flash/\">Irving Street Kitchen\u003c/a> in Portland, Oregon. Mitch hails from Edison, New Jersey, and was a chef at the Four Seasons in New York City, Wolfgang Puck’s \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> in San Francisco, and Paul Prudhomme’s \u003ca href=\"http://www.chefpaul.com/kpaul\">K-Paul’s\u003c/a> in New Orleans. Through the years and through many kitchens, Mitch developed an adventurous philosophy not bound to a single cuisine, blending Jewish deli roots with Southern-inspired comfort food, updated regional favorites and urban sophistication.\u003c/p>\n\u003cp>The recipes for many of his favorite dishes appear in his newly published cookbook, \u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">Cooking My Way Back Home\u003c/a> (2011, Ten Speed Press), and reflect the Southern exuberance of Town Hall, the contemporary approach of Salt House, and the focus on fresh seafood of Anchor & Hope. The book draws upon Mitch’s 35 years of restaurant experience but is geared toward the home chef—he tested every single recipe in his own home kitchen. Readers can cook up one of the book’s recipes, the Cheesy Rosti Potato Cake, at the end of this piece. Mitch lives in Mill Valley with his wife, Mary, and two children, Eli and Athena.\u003c/p>\n\u003cp>\u003cstrong>What do you have planned for Thanksgiving?\u003c/strong>\u003c/p>\n\u003cp>We’re having 30 people over at our house, and the menu will probably be a little different this year. We’re thinking of doing the turkey porchetta style: boneless, rolled up with lots of traditional spices, and roasted. This way, we’ll have more time to do other things -- maybe a seafood paella. Both are untraditional for us, we’ve never done this before. Since we’re having a lot of people over and have a pretty small house, we can cook the paella outside over the grill and just roast the porchetta. The porchetta will take less time to cook and be much easier to carve than a traditional turkey. We’re still discussing sides, as the flavors from the fennel and other spices used on the porchetta will change what will go with it. For example, we’ll probably skip the cranberry sauce and use something like Italian mustard fruits instead. But my wife Mary will still make her apple-sausage stuffing, as she does every year.\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>Please tell the story of closing Salt House and using it for a special Thanksgiving... \u003c/strong>\u003c/p>\n\u003cp>It was a disaster. Fun, but a disaster. Originally it was supposed to be a dinner for close friends and family, but then we had people inviting others and suddenly there were about 70 people at dinner. We had to put all of our tables in the restaurant together to fit everyone. The menu was very traditional: roast turkey with all the trimmings, Mary’s apple-sausage stuffing, and cranberry sauce. We did have jambalaya, though, and my brother Steve made his chopped liver, which he does every year. We had a lot of wine. It was fun, but there’s a point when you’re cooking for a group where you start to feel like the hired help instead of the host. I never got to sit down. We had a good time, but it was definitely a once-in-a-lifetime experience.\u003c/p>\n\u003cp>\u003cstrong>Any dishes that have special meaning?\u003c/strong>\u003c/p>\n\u003cp>The chopped chicken liver that my brother makes every year is our grandmother’s recipe. It’s in the cookbook. And Mary cooks a lot of recipes that were handed down -- her apple-sausage stuffing is from her mother. We also serve latkes with smoked salmon at Thanksgiving as an hors d’oeuvre, which I learned from Tom Plajanis, the chef at the Jewish deli I worked at in New Jersey. The latke recipe is in the cookbook as well.\u003c/p>\n\u003cp>\u003cstrong>How is the book tour going?\u003c/strong>\u003c/p>\n\u003cp>The book tour really just started, but I’m always surprised by how many people show up. The biggest surprise so far was probably earlier this month at Powell’s Books in Portland, which was my first big talk during a book signing. I was really nervous, but it was great -- I was able to go on for over an hour talking and had to cut myself off. It’s so easy to talk about food and the stories around it. The other big surprise has been all of the emails I’m getting from long-lost friends, lots from the East Coast. Ever since the cookbook was published, I’m hearing from some great old friends that I haven’t talked to in years.\u003c/p>\n\u003cp>\u003cstrong>How did your cookbook come about?\u003c/strong>\u003c/p>\n\u003cp>Honestly, I was pushed into writing a cookbook. Elisabeth Prueitt and Chad Robertson of Tartine pushed me into it -- they’ve been bugging me for years. The funny thing is that’s how I got into the restaurant business: my mother pushed me into it.\u003c/p>\n\u003cp>One of the biggest surprises to me while writing the cookbook was how little it affected my marriage. With Mary being a chef, we got into very few fights while testing recipes at home -- basically I just let her be the boss. The big thing about testing recipes at home was that it brought me closer to the overall experience of cooking at home, which was a first. I’ve spent my life cooking in restaurant kitchens, and cooking out of my house brought me closer to the home cook. But I’m hoping that the book will do the opposite for the home chef, giving people the skills for more restaurant-level cooking.\u003c/p>\n\u003cp>\u003cstrong>What are you favorite off-night food & drink spots?\u003c/strong>\u003c/p>\n\u003cp>The reality is that I don’t go out that often, but when I do, I love \u003ca href=\"http://rnglounge.com/\">R&G Lounge\u003c/a> for their salt and pepper fried crab. Or the original \u003ca href=\"http://www.yelp.com/biz/shalimar-san-francisco\">Shalimar\u003c/a> restaurant in the Tenderloin, for their lamb and spinach stew.\u003c/p>\n\u003cp>\u003cstrong>Favorite date night spots?\u003c/strong>\u003c/p>\n\u003cp>We like to visit \u003ca href=\"http://www.reddnapavalley.com/\">Redd\u003c/a>, a friend’s restaurant, in Yountville for special occasions, and have actually been to \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> a few times in the last couple of months. They have these great vegetable spreads made with charred eggplant and yogurt dill. I had calamari with a saffron sauce that was amazing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003c/p>\n\u003cp>When I go out to eat we usually go out with my family. We love \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>. I always get the Jersey Original, and we always order the meatballs -- they’re amazing. Our new favorite place to eat out as a family is \u003ca href=\"http://www.superdupersf.com/\">Super Duper\u003c/a> burgers. I get the Double. We also love \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for any of their dumplings -- my kids go crazy there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mitch_Rosenthal-Paige-Green560.jpg\">\u003cimg class=\"alignnone size-full wp-image-35613\" title=\"Mitch Rosenthal. Photo:Paige Green\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Mitch_Rosenthal-Paige-Green560.jpg\" alt=\"Mitch Rosenthal. Photo:Paige Green\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Mitch Rosenthal. Photo: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003c/p>\n\u003cp>I love it and it’s gross: a Jersey Taylor pork roll. The way they’re made is very specific. It’s pork on a Kaiser roll, topped with fried egg, ketchup and American cheese. You only ever see them in Jersey. They’re so bad for you that I rarely eat them anymore, but last time I was in Jersey I had one.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife meet?\u003c/strong>\u003c/p>\n\u003cp>Mary worked for me in the kitchen at Postrio. The longer story is that she went on to become chef at the Liberty Café, but we had a mutual friend, Robin, who cooked with us and stayed on in the kitchen after Mary left. Robin thought that Mary and I would make a great couple and told Mary that I kept asking about her, all the while telling me that Mary was asking about me. None of this was true, but she ended up setting us up on a date. True story.\u003cbr>\n\u003cstrong>\u003cbr>\nTell us about your kids? Do they have favorite foods?\u003c/strong>\u003c/p>\n\u003cp>My son Eli is 12 and my daughter Athena is 8. Eli’s favorite food is pizza. Athena is a big fan of any soup, especially brothy soup. When they come to Town Hall, Eli has the BBQ shrimp. Athena has a broader palate, and loves ribs, fried chicken and meatballs.\u003c/p>\n\u003cp>\u003cstrong>Any advice for cooks during the holidays?\u003c/strong>\u003c/p>\n\u003cp>Test dishes you’ve never made before. Like with the Thanksgiving turkey porchetta, which is something we’ve never done, I’m not going to wait until the day-of to figure out the details. Look through what you’re planning to cook and see what you can prepare a day or two early so you’re not cooking everything all at once. Start early, and have a cocktail. Or a beer. And invite people that you like.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">\u003cimg class=\"alignnone size-full wp-image-35614\" title=\"Cooking My Way Back Home: Recipes from San Franciscos Town Hall, Anchor & Hope, and Salt House\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/CMWBH_Cover400.jpg\" alt=\"Cooking My Way Back Home: Recipes from San Franciscos Town Hall, Anchor & Hope, and Salt House\" width=\"400\" height=\"497\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Cheesy Rösti Potato Cake with Roasted Garlic and Thyme\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Serves 6 to 8\u003c/strong>\u003c/p>\n\u003cp>2 heads garlic\u003cbr>\n1/3 cup plus 2 tablespoons olive oil\u003cbr>\n3 large russet potatoes\u003cbr>\n4 ounces fontina cheese, grated\u003cbr>\n1 ounce Parmesan cheese, grated\u003cbr>\n1 teaspoon chopped fresh thyme\u003cbr>\nSalt and pepper\u003c/p>\n\u003cp>Preheat oven to 350°F.\u003cbr>\nto roast the garlic, cut the top off of each head of garlic, about 1/8 of an inch to expose the cloves. Put in a shallow pan and drizzle a tablespoon of the olive oil over each, season with salt and pepper. Cover the pan with foil and roast in the oven until cloves are soft and creamy, about 45 minutes to an hour. When done, and cool enough to handle, squeeze the cloves from their papery skin and set aside.\u003c/p>\n\u003cp>to steam the potatoes, place a collapsible metal vegetable steamer basket in a large heavy-bottomed pot with an inch of water. Bring the water to a boil, add the whole, unpeeled potatoes and steam for 16 minutes. Set the potatoes aside to cool.\u003c/p>\n\u003cp>It is important that the potatoes are completely cool before continuing. When they are, peel the potatoes and grate on the largest hole of a box grater and season with salt and pepper.\u003c/p>\n\u003cp>In a bowl, toss together the grated fontina and Parmesan and set aside.\u003c/p>\n\u003cp>to make the rösti, heat one-half of the oil in a heavy-bottomed frying pan over medium heat. Add half of the grated potatoes and distribute them evenly, pushing them down with the spatula and shaping them to the form of the pan. Next layer the roasted garlic cloves evenly on top of the potatoes. Then, layer the grated cheese over the garlic and potatoes in an even circle, leaving about 1/4 inch from the edge of the pan. Pack the cheese down with the spatula, and then sprinkle with the chopped thyme, and cover with the remaining half of the grated potatoes, making sure to cover the garlic and cheese completely and evenly. Pack it down and cook for 5 to 7 minutes, or until the potatoes are crispy and golden brown. When ready, turn the rösti over. This can be accomplished using either a spatula, a quick flick of the wrist, or by turning it out onto a plate, and then back into the pan. After it has been flipped, cook for 5 more minutes, then slip the pan into the oven for another 5 minutes. Slice and serve immediately.\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>“Reprinted with permission from \u003ca href=\"http://www.amazon.com/Cooking-Way-Back-Home-Franciscos/dp/158008592X/ref=sr_1_1?ie=UTF8&qid=1321561004&sr=8-1\">Cooking My Way Back Home: Recipes from San Francisco’s Town Hall, Anchor & Hope, and Salt House\u003c/a> by Mitchell Rosenthal, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/35599/holiday-cooking-with-chef-and-cookbook-author-mitch-rosenthal","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_588","bayareabites_1763","bayareabites_12","bayareabites_90"],"tags":["bayareabites_9913","bayareabites_9912","bayareabites_387","bayareabites_530","bayareabites_8426"],"featImg":"bayareabites_35615","label":"bayareabites"},"bayareabites_17498":{"type":"posts","id":"bayareabites_17498","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17498","score":null,"sort":[1286287208000]},"guestAuthors":[],"slug":"butterscotch-pot-de-creme","title":"Butterscotch Pot de Creme","publishDate":1286287208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\" alt=\"Butterscotch Pot de Crème\" title=\"Butterscotch Pot de Crème\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17505\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pot de Crème (Remix)\u003c/em>\u003c/p>\n\u003cp>Today, I'd like to share an extraordinary dessert that has haunted me ever since I first tasted it: \u003ca href=\"https://www.townhallsf.com/\">Town Hall's\u003c/a> \u003cstrong>Pot de Crème\u003c/strong>. This decadent sweet ending is an uber-luxe version of an American classic -- creamy \u003cstrong>butterscotch pudding\u003c/strong> layered over rich \u003cstrong>dark chocolate pudding\u003c/strong>, topped with shards of \u003cstrong>buttercrunch toffee\u003c/strong>. Best of all, it's served in a huge oversized cereal bowl. No wussy servings here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\" alt=\"Town Hall’s Pot de Crème \" title=\"Town Hall’s Pot de Crème \" width=\"500\" height=\"503\" class=\"alignnone size-full wp-image-17507\">\u003c/a>\u003cbr>\n\u003cem>Town Hall's Pot de Crème (Photo Credit: Clay McClaughlin)\u003c/em>\u003c/p>\n\u003cp>I shared this bowl of pudding-liciousness with some gals who have as much appreciation for the cook's holy trinity (butter-sugar-cream) as I do. This Pot de Crème had us \u003cem>oohing\u003c/em> and \u003cem>ahhing\u003c/em> until we were scraping the bottom of the bowl. I decided then and there that I needed to learn how to remake this at home. \u003c/p>\n\u003cp>The real knockout part of this dessert was the \u003cstrong>Butterscotch Pudding\u003c/strong>, so I decided to focus on that. I went to work trying to recreate this lovely bowl of sweetness. My first attempt was \u003cem>meh\u003c/em>. I melted my dark brown sugar and butter together, and did everything \u003ca href=\"http://www.davidlebovitz.com/2008/02/a-butterscotch/\">David Lebovitz\u003c/a> told me to do, but the texture was too grainy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This would not do.\u003c/p>\n\u003cp>Plan B: Go to the source. I emailed Town Hall and begged them for the recipe.\u003c/p>\n\u003cp>To my utter delight, they happily shared it! I scaled down the recipe, but otherwise, followed the instructions closely. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\" alt=\"Butterscotch Pudding Ingredients\" title=\"Butterscotch Pudding Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17500\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding Ingredients\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 350 F, and gather your ingredients together:\u003c/p>\n\u003cp>3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean\u003cbr>\n½ cup egg yolk (room temperature)\u003cbr>\n1 ½ teaspoons scotch (I substituted with Maker's Mark)\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\" alt=\"Vanilla bean infused cream\" title=\"Vanilla bean infused cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17501\">\u003c/a>\u003cbr>\n\u003cem>Vanilla bean infused cream\u003c/em>\u003c/p>\n\u003cp>In a sauce pan over medium heat, combine the cream, salt, and vanilla bean (The one I used was home-grown by my friend in \u003ca href=\"http://lickmyspoon.com/recipes/an-african-dinner-in-berkeley/\">Madagascar\u003c/a>!). Bring the cream to just under boiling (small bubbles should rise to the side, but no rolling boil). \u003c/p>\n\u003cp>While the vanilla cream mixture warms up, whisk together the scotch (or bourbon), water, brown sugar, and second measure of cream. Set that aside.\u003c/p>\n\u003cp>When the cream mixture is done, turn the heat off the pot, fish out the vanilla bean, and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003c/p>\n\u003cp>The vanilla bean was probably too hard to split before, but since it has softened up now, cut it open lengthwise. Using the dull edge of a paring knife, run it down the length of the bean, scraping up all the fragrant vanilla specks, and add it back into the cream mixture. The remaining vanilla pod still has a lot of flavor left, so I like to rinse it off and put it in a jar filled with sugar to make vanilla-scented sugar. Every time you cook with a vanilla bean, just keep adding it to your jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\" alt=\"Butterscotch pudding through sieve\" title=\"Butterscotch pudding through sieve\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17502\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding through sieve\u003c/em>\u003c/p>\n\u003cp>Now, it's time to temper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs). Strain this mixture through a fine mesh sieve and pour directly into a baking dish that is sitting in a larger roasting pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\" alt=\"Wrapped in foil and cozy in water bath\" title=\"Wrapped in foil and cozy in water bath\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17503\">\u003c/a>\u003cbr>\n\u003cem>Wrapped in foil and cozy in water bath\u003c/em>\u003c/p>\n\u003cp>Bake in a water bath at 350 F (the water should come about halfway up the side of the baking dish), wrapped in foil, approximately 40-60 minutes or until the pudding is starting to set. The pudding is done when it jiggles as one if you move it gently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\" alt=\"Butterscotch pudding jiggling as one\" title=\"Butterscotch pudding jiggling as one\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17504\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding jiggling as one\u003c/em>\u003c/p>\n\u003cp>Remove the baking dish from the water bath and let it cool at room temperature.\u003c/p>\n\u003cp>Strain the custard through a fine mesh sieve a second time and ladle it into your serving bowls (I used round punch glasses; I've also seen some pretty presentations in tea cups before). Chill thoroughly before serving.\u003c/p>\n\u003cp>Instead of making the toffee garnish, I went with freshly whipped cream, chocolate shavings, and a buttery \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. The salty, nutty crumble of the Tahini Shortbread was a nice complement here. If short on time though, I would just crush up some Werther's or Skor toffee and sprinkle that on top. \u003c/p>\n\u003cp>I'm pleased to report back that this recipe remix was a success! It had the same swoon-worthy, luxurious texture as Town Hall's original version. The pudding was golden and buttery, and just melted away on your tongue like cool silk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\" alt=\"Butterscotch Pudding with Tahini Shortbread Cookie\" title=\"Butterscotch Pudding with Tahini Shortbread Cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17506\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding with Tahini Shortbread Cookie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Town Hall's Pot de Crème\u003c/strong>\u003cbr>\n\u003cem>This decadent dessert consists of a rich butterscotch pudding layered over dark chocolate pudding, topped with a buttercrunch toffee. For my version, just make the butterscotch pudding, top with freshly whipped cream, and garnish with chocolate shavings and a \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. Recipe courtesy of \u003ca href=\"https://www.townhallsf.com/\">Town Hall\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Chocolate Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons cocoa powder\u003cbr>\n2 tablespoons cornstarch\u003cbr>\n½ cup sugar\u003cbr>\nPinch of salt\u003cbr>\n1 vanilla bean, slit open\u003cbr>\n1 cup cream\u003cbr>\n2 egg yolks\u003cbr>\n2 cups whole milk\u003cbr>\n6 oz (about 2/3 cup) 62% dark chocolate\u003cbr>\n½ oz butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tWhisk together the cocoa, cornstarch, sugar, and salt in the bottom of a dry heavy bottomed medium pot.\u003cbr>\n2.\tAdd the vanilla bean, then slowly whish in the heavy cream, scraping the bottom with a spatula to make a homogenous mixture.\u003cbr>\n3.\tAdd yolks, whisking un until completely blended.\u003cbr>\n4.\tPour in milk and whisk well.\u003cbr>\n5.\tCook the mixture over medium heat until it is hot, stirring frequently, then add the chocolate pieces and whisk scraping the bottom to ensure no chocolate burns while it is melting in.\u003cbr>\n6.\tContinue to cook over low heat until the mixture thickens and reaches 180 F; it may still look loose – this is ok, it sets up as it cools.\u003cbr>\n7.\tWhen the mixture is ready, add the butter and strain through a fine mesh sieve into a clean container.\u003cbr>\n8.\tNow you are ready to ladle the pudding into your serving bowls. Place them in the refrigerator to chill and set before ladling on the butterscotch pudding.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean, split open\u003cbr>\n½ cup egg yolk\u003cbr>\n1 ½ teaspoons scotch\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 F.\u003cbr>\n2.\tIn a medium sauce pan over medium heat, scald the cream (heat just under boiling – small bubbles will rise to the side, but no rolling boil), salt, and vanilla bean.\u003cbr>\n3.\tMeanwhile, whisk together the scotch, water, brown sugar, and second measure of cream. Set that aside\u003cbr>\n4.\tWhen the cream mixture is done, turn the heat off the pot and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003cbr>\n5.\tTemper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs).\u003cbr>\n6.\tStrain this mixture through a fine mesh sieve and pour directly into a baking dish.\u003cbr>\n7.\tBake in a water bath at 350 F, wrapped in foil, approximately 40-60 minutes or until just starting to set. The water should come about halfway up the side of the baking dish. The custard is done when it jiggles as one if you move it gently.\u003cbr>\n8.\tRemove from water bath and let cool at room temperature.\u003cbr>\n9.\tStrain the custard through a fine mesh sieve a second time and ladle into your serving bowls, which have been already filled, and chilled, with the chocolate pudding. Chill before serving.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Buttercrunch\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ¼ cup sugar\u003cbr>\n1/3 cup corn syrup\u003cbr>\n1/3 cup water\u003cbr>\n8 oz butter\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n½ teaspoon baking soda\u003cbr>\n8 oz 62% dark chocolate, tempered\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tHave ready a large offset spatula and sheet tray lined with a silpat (or parchment paper).\u003cbr>\n2.\tCombine sugar, water, corn syrup, and butter in a shallow pot and bring to a boil over high heat.\u003cbr>\n3.\tCook, stirring frequently, until the mixture is the color of peanut butter.\u003cbr>\n4.\tRemove from the heat and whish in the salt and baking soda.\u003cbr>\n5.\tPour this out directly onto the silpat and spread out as evenly as possible with your spatula to ensure a thin toffee.\u003cbr>\n6.\tInvert the toffee onto another silpat, then remove the mat so as to be sure it is not stuck. Then invert the toffee again and wipe off any grease that may have formed on the surface with a paper towel.\u003cbr>\n7.\tNow pour your tempered chocolate* over the toffee and spread out into a thin, even, layer, and let sit until it is set completely.\u003cbr>\n8.\tBreak into pieces and use to top your pot de crèmes (keeps in the refrigerator up to 4 days).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* At the restaurant we use a very simple technique for tempering chocolate. We fill a metal mixing bowl with our chocolate pieces, and melt it completely by letting it sit on top fo the stove. Using a double boiler works as well. Once you’re sure the chocolate is completely melted and smooth, let it sit in a cool part of the kitchen for about 15 minutes. As the chocolate on the insides of the bowl begin to set up, stir it back into the rest of the melted chocolate and let it sit some more until more chocolate has set on the sides of the bowl. Then stir that in as before. Continue the process of stirring the sides of the bowl until the chocolate until it feels cool on your lip. It will have a nice shine, and register 88 F on a thermometer. You are ready to pour.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A remake of Town Hall's decadent Pot de Creme -- silky smooth butterscotch pudding with fresh whipped cream, chocolate shavings, and a Tahini shortbread cookie on top.","status":"publish","parent":0,"modified":1286246002,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":45,"wordCount":1697},"headData":{"title":"Butterscotch Pot de Creme | KQED","description":"A remake of Town Hall's decadent Pot de Creme -- silky smooth butterscotch pudding with fresh whipped cream, chocolate shavings, and a Tahini shortbread cookie on top.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Butterscotch Pot de Creme","datePublished":"2010-10-05T14:00:08.000Z","dateModified":"2010-10-05T02:33:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17498 http://blogs.kqed.org/bayareabites/?p=17498","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/05/butterscotch-pot-de-creme/","disqusTitle":"Butterscotch Pot de Creme","path":"/bayareabites/17498/butterscotch-pot-de-creme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8812.jpg\" alt=\"Butterscotch Pot de Crème\" title=\"Butterscotch Pot de Crème\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17505\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pot de Crème (Remix)\u003c/em>\u003c/p>\n\u003cp>Today, I'd like to share an extraordinary dessert that has haunted me ever since I first tasted it: \u003ca href=\"https://www.townhallsf.com/\">Town Hall's\u003c/a> \u003cstrong>Pot de Crème\u003c/strong>. This decadent sweet ending is an uber-luxe version of an American classic -- creamy \u003cstrong>butterscotch pudding\u003c/strong> layered over rich \u003cstrong>dark chocolate pudding\u003c/strong>, topped with shards of \u003cstrong>buttercrunch toffee\u003c/strong>. Best of all, it's served in a huge oversized cereal bowl. No wussy servings here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/Pot-De-Creme-2-1.jpg\" alt=\"Town Hall’s Pot de Crème \" title=\"Town Hall’s Pot de Crème \" width=\"500\" height=\"503\" class=\"alignnone size-full wp-image-17507\">\u003c/a>\u003cbr>\n\u003cem>Town Hall's Pot de Crème (Photo Credit: Clay McClaughlin)\u003c/em>\u003c/p>\n\u003cp>I shared this bowl of pudding-liciousness with some gals who have as much appreciation for the cook's holy trinity (butter-sugar-cream) as I do. This Pot de Crème had us \u003cem>oohing\u003c/em> and \u003cem>ahhing\u003c/em> until we were scraping the bottom of the bowl. I decided then and there that I needed to learn how to remake this at home. \u003c/p>\n\u003cp>The real knockout part of this dessert was the \u003cstrong>Butterscotch Pudding\u003c/strong>, so I decided to focus on that. I went to work trying to recreate this lovely bowl of sweetness. My first attempt was \u003cem>meh\u003c/em>. I melted my dark brown sugar and butter together, and did everything \u003ca href=\"http://www.davidlebovitz.com/2008/02/a-butterscotch/\">David Lebovitz\u003c/a> told me to do, but the texture was too grainy.\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>This would not do.\u003c/p>\n\u003cp>Plan B: Go to the source. I emailed Town Hall and begged them for the recipe.\u003c/p>\n\u003cp>To my utter delight, they happily shared it! I scaled down the recipe, but otherwise, followed the instructions closely. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8734.jpg\" alt=\"Butterscotch Pudding Ingredients\" title=\"Butterscotch Pudding Ingredients\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17500\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding Ingredients\u003c/em>\u003c/p>\n\u003cp>Preheat the oven to 350 F, and gather your ingredients together:\u003c/p>\n\u003cp>3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean\u003cbr>\n½ cup egg yolk (room temperature)\u003cbr>\n1 ½ teaspoons scotch (I substituted with Maker's Mark)\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8740.jpg\" alt=\"Vanilla bean infused cream\" title=\"Vanilla bean infused cream\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17501\">\u003c/a>\u003cbr>\n\u003cem>Vanilla bean infused cream\u003c/em>\u003c/p>\n\u003cp>In a sauce pan over medium heat, combine the cream, salt, and vanilla bean (The one I used was home-grown by my friend in \u003ca href=\"http://lickmyspoon.com/recipes/an-african-dinner-in-berkeley/\">Madagascar\u003c/a>!). Bring the cream to just under boiling (small bubbles should rise to the side, but no rolling boil). \u003c/p>\n\u003cp>While the vanilla cream mixture warms up, whisk together the scotch (or bourbon), water, brown sugar, and second measure of cream. Set that aside.\u003c/p>\n\u003cp>When the cream mixture is done, turn the heat off the pot, fish out the vanilla bean, and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003c/p>\n\u003cp>The vanilla bean was probably too hard to split before, but since it has softened up now, cut it open lengthwise. Using the dull edge of a paring knife, run it down the length of the bean, scraping up all the fragrant vanilla specks, and add it back into the cream mixture. The remaining vanilla pod still has a lot of flavor left, so I like to rinse it off and put it in a jar filled with sugar to make vanilla-scented sugar. Every time you cook with a vanilla bean, just keep adding it to your jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8741.jpg\" alt=\"Butterscotch pudding through sieve\" title=\"Butterscotch pudding through sieve\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17502\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding through sieve\u003c/em>\u003c/p>\n\u003cp>Now, it's time to temper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs). Strain this mixture through a fine mesh sieve and pour directly into a baking dish that is sitting in a larger roasting pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8742.jpg\" alt=\"Wrapped in foil and cozy in water bath\" title=\"Wrapped in foil and cozy in water bath\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17503\">\u003c/a>\u003cbr>\n\u003cem>Wrapped in foil and cozy in water bath\u003c/em>\u003c/p>\n\u003cp>Bake in a water bath at 350 F (the water should come about halfway up the side of the baking dish), wrapped in foil, approximately 40-60 minutes or until the pudding is starting to set. The pudding is done when it jiggles as one if you move it gently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8780.jpg\" alt=\"Butterscotch pudding jiggling as one\" title=\"Butterscotch pudding jiggling as one\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17504\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch pudding jiggling as one\u003c/em>\u003c/p>\n\u003cp>Remove the baking dish from the water bath and let it cool at room temperature.\u003c/p>\n\u003cp>Strain the custard through a fine mesh sieve a second time and ladle it into your serving bowls (I used round punch glasses; I've also seen some pretty presentations in tea cups before). Chill thoroughly before serving.\u003c/p>\n\u003cp>Instead of making the toffee garnish, I went with freshly whipped cream, chocolate shavings, and a buttery \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. The salty, nutty crumble of the Tahini Shortbread was a nice complement here. If short on time though, I would just crush up some Werther's or Skor toffee and sprinkle that on top. \u003c/p>\n\u003cp>I'm pleased to report back that this recipe remix was a success! It had the same swoon-worthy, luxurious texture as Town Hall's original version. The pudding was golden and buttery, and just melted away on your tongue like cool silk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/IMG_8815c.jpg\" alt=\"Butterscotch Pudding with Tahini Shortbread Cookie\" title=\"Butterscotch Pudding with Tahini Shortbread Cookie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17506\">\u003c/a>\u003cbr>\n\u003cem>Butterscotch Pudding with Tahini Shortbread Cookie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Town Hall's Pot de Crème\u003c/strong>\u003cbr>\n\u003cem>This decadent dessert consists of a rich butterscotch pudding layered over dark chocolate pudding, topped with a buttercrunch toffee. For my version, just make the butterscotch pudding, top with freshly whipped cream, and garnish with chocolate shavings and a \u003ca href=\"http://www.foodandwine.com/recipes/tahini-shortbread-cookies\">Tahini Shortbread Cookie\u003c/a>. Recipe courtesy of \u003ca href=\"https://www.townhallsf.com/\">Town Hall\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Chocolate Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tablespoons cocoa powder\u003cbr>\n2 tablespoons cornstarch\u003cbr>\n½ cup sugar\u003cbr>\nPinch of salt\u003cbr>\n1 vanilla bean, slit open\u003cbr>\n1 cup cream\u003cbr>\n2 egg yolks\u003cbr>\n2 cups whole milk\u003cbr>\n6 oz (about 2/3 cup) 62% dark chocolate\u003cbr>\n½ oz butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tWhisk together the cocoa, cornstarch, sugar, and salt in the bottom of a dry heavy bottomed medium pot.\u003cbr>\n2.\tAdd the vanilla bean, then slowly whish in the heavy cream, scraping the bottom with a spatula to make a homogenous mixture.\u003cbr>\n3.\tAdd yolks, whisking un until completely blended.\u003cbr>\n4.\tPour in milk and whisk well.\u003cbr>\n5.\tCook the mixture over medium heat until it is hot, stirring frequently, then add the chocolate pieces and whisk scraping the bottom to ensure no chocolate burns while it is melting in.\u003cbr>\n6.\tContinue to cook over low heat until the mixture thickens and reaches 180 F; it may still look loose – this is ok, it sets up as it cools.\u003cbr>\n7.\tWhen the mixture is ready, add the butter and strain through a fine mesh sieve into a clean container.\u003cbr>\n8.\tNow you are ready to ladle the pudding into your serving bowls. Place them in the refrigerator to chill and set before ladling on the butterscotch pudding.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Butterscotch Pudding\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 5-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ½ cups heavy cream\u003cbr>\n½ teaspoon salt\u003cbr>\n1 vanilla bean, split open\u003cbr>\n½ cup egg yolk\u003cbr>\n1 ½ teaspoons scotch\u003cbr>\n1 ½ teaspoons water\u003cbr>\n1 ½ teaspoons heavy cream\u003cbr>\n1 tablespoon dark brown sugar\u003cbr>\n3 oz (about 1/3 cup butterscotch chips)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tPreheat oven to 350 F.\u003cbr>\n2.\tIn a medium sauce pan over medium heat, scald the cream (heat just under boiling – small bubbles will rise to the side, but no rolling boil), salt, and vanilla bean.\u003cbr>\n3.\tMeanwhile, whisk together the scotch, water, brown sugar, and second measure of cream. Set that aside\u003cbr>\n4.\tWhen the cream mixture is done, turn the heat off the pot and stir in the scotch mixture and butterscotch chips, whisking to melt the chips and distribute evenly.\u003cbr>\n5.\tTemper the hot cream mixture into the egg yolks (add a little at a time so that you don't end up with scrambled eggs).\u003cbr>\n6.\tStrain this mixture through a fine mesh sieve and pour directly into a baking dish.\u003cbr>\n7.\tBake in a water bath at 350 F, wrapped in foil, approximately 40-60 minutes or until just starting to set. The water should come about halfway up the side of the baking dish. The custard is done when it jiggles as one if you move it gently.\u003cbr>\n8.\tRemove from water bath and let cool at room temperature.\u003cbr>\n9.\tStrain the custard through a fine mesh sieve a second time and ladle into your serving bowls, which have been already filled, and chilled, with the chocolate pudding. Chill before serving.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Buttercrunch\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 ¼ cup sugar\u003cbr>\n1/3 cup corn syrup\u003cbr>\n1/3 cup water\u003cbr>\n8 oz butter\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n½ teaspoon baking soda\u003cbr>\n8 oz 62% dark chocolate, tempered\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tHave ready a large offset spatula and sheet tray lined with a silpat (or parchment paper).\u003cbr>\n2.\tCombine sugar, water, corn syrup, and butter in a shallow pot and bring to a boil over high heat.\u003cbr>\n3.\tCook, stirring frequently, until the mixture is the color of peanut butter.\u003cbr>\n4.\tRemove from the heat and whish in the salt and baking soda.\u003cbr>\n5.\tPour this out directly onto the silpat and spread out as evenly as possible with your spatula to ensure a thin toffee.\u003cbr>\n6.\tInvert the toffee onto another silpat, then remove the mat so as to be sure it is not stuck. Then invert the toffee again and wipe off any grease that may have formed on the surface with a paper towel.\u003cbr>\n7.\tNow pour your tempered chocolate* over the toffee and spread out into a thin, even, layer, and let sit until it is set completely.\u003cbr>\n8.\tBreak into pieces and use to top your pot de crèmes (keeps in the refrigerator up to 4 days).\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>* At the restaurant we use a very simple technique for tempering chocolate. We fill a metal mixing bowl with our chocolate pieces, and melt it completely by letting it sit on top fo the stove. Using a double boiler works as well. Once you’re sure the chocolate is completely melted and smooth, let it sit in a cool part of the kitchen for about 15 minutes. As the chocolate on the insides of the bowl begin to set up, stir it back into the rest of the melted chocolate and let it sit some more until more chocolate has set on the sides of the bowl. Then stir that in as before. Continue the process of stirring the sides of the bowl until the chocolate until it feels cool on your lip. It will have a nice shine, and register 88 F on a thermometer. You are ready to pour.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17498/butterscotch-pot-de-creme","authors":["5037"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_8424","bayareabites_1820","bayareabites_8425","bayareabites_8426"],"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. 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","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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! You ask the questions. You decide what Bay Curious investigates. 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. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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