Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant
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Check, Please! Bay Area reviews: Comal, Hook Fish Co, Jo’s Modern Thai
Check, Please! Bay Area reviews: Restaurant Gish, Zona Rosa, Wildseed
Check, Please! Bay Area reviews: TIPS Roadside, Café Colucci, Routier
Cecilia Tries It: Japan Center Malls
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Check, Please! Bay Area Returns This April with New Episodes!
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5930\" data-end=\"5992\">\u003cstrong data-start=\"5930\" data-end=\"5940\">Guest:\u003c/strong> Come on, give it up. \u003cem data-start=\"5962\" data-end=\"5990\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 10, airs Thursday, November 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In a first-of-its-kind episode, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> celebrates twenty years on air with a look back at the moments that made it a local food institution. From its 2005 pilot to today, the show has spotlighted celebrity guests, budding foodies, and even Top Chefs. In this special documentary we’ll hear from dozens of former guests and restaurateurs, host Leslie Sbrocco and the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please!\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> producers as they spill the tea on everything from fiery debates, what it takes to make a show, and the program’s decades-long evolution — from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! You Gotta Try This\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> to “Cecilia Tries It.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2023 “Georgia” Sauvignon Blanc\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Napa Valley, California $170\u003c/em>\u003cbr>\nI was very interested in tasting this bottle since it’s the most expensive 100% Sauvignon Blanc I’ve ever sampled. Was it worth the money? Yes. It’s an exquisite wine. Why is it so special? First, it comes from noted Napa producer Lail Vineyards, founded and owned by Robin Daniel Lail. The history of the family line is historic, dating to 1879. It was then that Napa Valley legend (and Robin’s great-granduncle) Capt. Gustav Niebaum, founded Inglenook Vineyards.\u003c/p>\n\u003cp>Second, the lauded winemaker, Philippe Melka, leads the way in crafting this rare, world-class white wine named for sixth-generation family member Georgia Eileen. Grown on storied vineyards, the Sauvignon Blanc is fermented and aged in French oak barrels for 20 months to gain richness and complexity. The “Georgia” exudes exotic, floral aromas that are underscored by zesty citrus notes. But it’s the subtle silkiness of the wine’s texture that warrants accolades. Lush but streaked with shining brightness, it’s a stunning sip. Easily the best Sauvignon Blanc in California and among the best in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Cuvaison 2024 Grenache Rosé\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Los Carneros, Napa Valley, California $45\u003c/em>\u003cbr>\nAs a pink wine lover, I drink rosé year-round. From light, bright ones to more serious sips, rosés can be made in many styles. Cuvaison’s small-lot pink is crafted from Grenache vines planted on their Tai Vineyard. The vineyard name honors the late Alexander Tai Schmidheiny, who helped develop the winery’s focus on cool-climate wines in 1979.\u003c/p>\n\u003cp data-start=\"2382\" data-end=\"2842\">Grenache is a red grape famous in France’s southern Rhône region. It’s a hearty, spicy and powerful grape, but when made into rosé in the direct-to-press style, as Cuvaison does, they’re able to maintain the grape’s structure while capturing its bright, floral aromas and cherry-red berry flavors with a rich yet racy texture. This delicious rosé is ideal in fall and winter with savory roast chicken, turkey with cranberry sauce or even pumpkin pie. Drink Pink!\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003cstrong>Frances Ford Coppola Winery 2023 “Director’s Cut” Zinfandel\u003c/strong>\u003c/span>\u003cbr>\n\u003cem>Dry Creek Valley, Sonoma County, California $32\u003c/em>\u003cbr>\nThe unique label on this wine immediately sets the scene for a palate-pleasing experience. Wrapped around the bottle, the label is reminiscent of a strip of film. That’s what the name “Director’s Cut” represents: In the movie business, the vision of the director is their own final cut. In the wine business, the Francis Coppola Director’s Cut refers to the winemaker’s vision in the bottle.\u003c/p>\n\u003cp>Zinfandel is quintessential Sonoma. Zinfandel vines were brought to this region of Northern California in the early 1850s, where it thrived. The Coppola version of Zin harkens back to earlier times when the wine was made in an elegant and zesty style. Dark fruit notes jump from the glass, welcoming you to take a sip (or three). The smooth wine finishes with a spicy kick, making it perfect for chili, braised meats and mushroom pizza.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"176\" data-end=\"191\">[music playing]\u003c/p>\n\u003cp data-start=\"193\" data-end=\"372\">\u003cstrong data-start=\"193\" data-end=\"205\">Sbrocco:\u003c/strong> It’s been 20 years of food, fun, and fierce opinions.\u003cbr data-start=\"259\" data-end=\"262\">-I had a horrible experience.\u003cbr data-start=\"291\" data-end=\"294\">\u003cstrong data-start=\"294\" data-end=\"306\">Sbrocco:\u003c/strong> Wow.\u003cbr data-start=\"311\" data-end=\"314\">So, were you slurping when you went there?\u003cbr data-start=\"356\" data-end=\"359\">We slurped.\u003c/p>\n\u003cp data-start=\"374\" data-end=\"500\">\u003cstrong data-start=\"374\" data-end=\"386\">Sbrocco:\u003c/strong> Join us for a tasty trip down memory lane just ahead on \u003cem data-start=\"443\" data-end=\"472\">“Check, Please! Bay Area’s”\u003c/em> 20th anniversary special.\u003c/p>\n\u003cp data-start=\"502\" data-end=\"545\">Shout out to Leslie!\u003cbr data-start=\"522\" data-end=\"525\">Happy anniversary!\u003c/p>\n\u003cp data-start=\"547\" data-end=\"614\">Zoom in on 1 in five, four, three, two.\u003cbr data-start=\"586\" data-end=\"589\">And cue Leslie, please.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"696\">\u003cstrong data-start=\"616\" data-end=\"628\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"652\" data-end=\"655\">Welcome to \u003cem data-start=\"666\" data-end=\"694\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"698\" data-end=\"863\">\u003cem data-start=\"698\" data-end=\"725\">“Check, Please! Bay Area”\u003c/em> is such a revolutionary television show. It was one of the first public opportunities for people to voice their opinion on restaurants.\u003c/p>\n\u003cp data-start=\"865\" data-end=\"1040\">We have three guests, and each one recommends one of their favorite spots.\u003cbr data-start=\"939\" data-end=\"942\">And then the other two — the other two — the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1042\" data-end=\"1063\">-Cheers!\u003cbr data-start=\"1050\" data-end=\"1053\">-Cheers!\u003c/p>\n\u003cp data-start=\"1065\" data-end=\"1121\">\u003cem data-start=\"1065\" data-end=\"1083\">“Check, Please!”\u003c/em> and Leslie are San Francisco icons.\u003c/p>\n\u003cp data-start=\"1123\" data-end=\"1304\">\u003cstrong data-start=\"1123\" data-end=\"1133\">Meyer:\u003c/strong> Well, I’ve never had the pleasure of meeting Leslie. I’ve always wanted to meet her because as soon as you say, \u003cem data-start=\"1246\" data-end=\"1264\">“Check, Please!”\u003c/em> everyone goes, “Oh, Leslie.” [laughs]\u003c/p>\n\u003cp data-start=\"1306\" data-end=\"1384\">Leslie, I feel like I know you because I’ve seen you every week for so long.\u003c/p>\n\u003cp data-start=\"1386\" data-end=\"1509\">A lot of kids used to watch cartoons, right? I did have my share of cartoons, but at the same time, I was hooked on KQED.\u003c/p>\n\u003cp data-start=\"1511\" data-end=\"1628\">\u003cem data-start=\"1511\" data-end=\"1529\">“Check, Please!”\u003c/em> was a staple in my family household. I mean, we’ve been watching it with my family for 20 years.\u003c/p>\n\u003cp data-start=\"1630\" data-end=\"1726\">Really good.\u003cbr data-start=\"1642\" data-end=\"1645\">We’ve been avid viewers since… I cannot say. [laughs]\u003cbr data-start=\"1700\" data-end=\"1703\">-Forever.\u003cbr data-start=\"1712\" data-end=\"1715\">-Forever.\u003c/p>\n\u003cp data-start=\"1728\" data-end=\"1923\">\u003cstrong data-start=\"1728\" data-end=\"1740\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco.\u003cbr data-start=\"1764\" data-end=\"1767\">Well, I probably watched \u003cem data-start=\"1792\" data-end=\"1819\">“Check, Please! Bay Area”\u003c/em> — I don’t want to say this — but in, like, middle school, high school.\u003cbr data-start=\"1890\" data-end=\"1893\">-No, no, no, no, no.\u003cbr data-start=\"1913\" data-end=\"1916\">-Yes.\u003c/p>\n\u003cp data-start=\"1925\" data-end=\"2065\">I’ve probably seen the first, like, five seasons. As a child, it was special because I was able to learn about a lot of great restaurants.\u003c/p>\n\u003cp data-start=\"2067\" data-end=\"2235\">When I mentioned to friends, family, people around our community that we’re going to be on this show, they instantly lit up and were like, “Oh, my, I love that show.”\u003c/p>\n\u003cp data-start=\"2237\" data-end=\"2324\">\u003cstrong data-start=\"2237\" data-end=\"2247\">Guest:\u003c/strong> I came to this country, I used to listen to \u003cem data-start=\"2292\" data-end=\"2310\">“Check, Please!”\u003c/em> every week.\u003c/p>\n\u003cp data-start=\"2326\" data-end=\"2483\">Before social media — even the height of like social media — it was, like, the only way to get honest reviews about restaurants that you didn’t know about.\u003c/p>\n\u003cp data-start=\"2485\" data-end=\"2641\">\u003cstrong data-start=\"2485\" data-end=\"2497\">Sbrocco:\u003c/strong> Take your time. Take your time. Take your time slurping.\u003cbr data-start=\"2554\" data-end=\"2557\">So were you slurping when you went there?\u003cbr data-start=\"2598\" data-end=\"2601\">We slurped.\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2627\">Sbrocco:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"2643\" data-end=\"2710\">I love \u003cem data-start=\"2650\" data-end=\"2677\">“Check, Please! Bay Area”\u003c/em> because it just feels so real.\u003c/p>\n\u003cp data-start=\"2712\" data-end=\"2718\">Mmm!\u003c/p>\n\u003cp data-start=\"2720\" data-end=\"2802\">Folks find out about places from \u003cem data-start=\"2753\" data-end=\"2771\">“Check, Please!”\u003c/em> It’s like being a celebrity.\u003c/p>\n\u003cp data-start=\"2804\" data-end=\"2987\">\u003cem data-start=\"2804\" data-end=\"2822\">“Check, Please!”\u003c/em> started in Chicago. And David Manilow, the creator of the series, was talking to various cities around the country to see if any of them would like to pick it up.\u003c/p>\n\u003cp data-start=\"64\" data-end=\"197\">\u003cstrong data-start=\"64\" data-end=\"76\">Sbrocco:\u003c/strong> So, we started Leslie in her chair. And in fact, San Francisco was the first city to start creating their own version.\u003c/p>\n\u003cp data-start=\"199\" data-end=\"357\">They were launching \u003cem data-start=\"219\" data-end=\"237\">“Check, Please!”\u003c/em>, had apparently gone through a lot of auditions with a lot of people, and I think it was a last-minute call. [laughs]\u003c/p>\n\u003cp data-start=\"359\" data-end=\"438\">I just remember thinking, what? How lucky am I to be sitting here doing this?\u003c/p>\n\u003cp data-start=\"440\" data-end=\"522\">I was privileged to be on the very first episode of \u003cem data-start=\"492\" data-end=\"520\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"524\" data-end=\"573\">\u003cstrong data-start=\"524\" data-end=\"536\">Sbrocco:\u003c/strong> Why do you like this spot so much?\u003c/p>\n\u003cp data-start=\"575\" data-end=\"743\">\u003cstrong data-start=\"575\" data-end=\"583\">Yee:\u003c/strong> I took a chance and picked a restaurant that I thought would be out of the box — Hard Knox Cafe. The owners of the restaurant just had a great story to tell.\u003c/p>\n\u003cp data-start=\"745\" data-end=\"854\">\u003cstrong data-start=\"745\" data-end=\"757\">Sbrocco:\u003c/strong> I was really nervous about whether you would feel comfortable there. Did you feel comfortable?\u003c/p>\n\u003cp data-start=\"856\" data-end=\"925\">\u003cstrong data-start=\"856\" data-end=\"866\">Guest:\u003c/strong> I’m going back, for sure. I just wanted to linger there.\u003c/p>\n\u003cp data-start=\"927\" data-end=\"1150\">The very first show that aired, we all got together and went to the restaurant. We were sitting there — it’s on TV right in front of us — and suddenly the phone starts ringing. It blew our minds. The response was so fast.\u003c/p>\n\u003cp data-start=\"1152\" data-end=\"1316\">You look at people who are behind stoves and serving and all the different roles, and you know that in some ways this might be their one time to shine on the air.\u003c/p>\n\u003cp data-start=\"1318\" data-end=\"1328\">Namaste.\u003c/p>\n\u003cp data-start=\"1330\" data-end=\"1475\">\u003cstrong data-start=\"1330\" data-end=\"1341\">Salter:\u003c/strong> When you go out, meet Mom and Pop preparing food for diners, it just warms your heart to be able to tell those stories to everyone.\u003c/p>\n\u003cp data-start=\"1477\" data-end=\"1496\">Thank you. Enjoy.\u003c/p>\n\u003cp data-start=\"1498\" data-end=\"1673\">It takes an entire amazing team to create this show. Let me just get that out there. I may be the face on the camera, but it takes a terrific team to put together this show.\u003c/p>\n\u003cp data-start=\"1675\" data-end=\"1783\">\u003cstrong data-start=\"1675\" data-end=\"1687\">Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Recording in progress. I’m being candid during the interview process.\u003c/p>\n\u003cp data-start=\"1785\" data-end=\"1811\">\u003cstrong data-start=\"1785\" data-end=\"1794\">Yung:\u003c/strong> Yeah. [laughs]\u003c/p>\n\u003cp data-start=\"1813\" data-end=\"1953\">The casting process starts with people filling out the application. And then I’ll give these people a call to see what their vibe is like.\u003c/p>\n\u003cp data-start=\"1955\" data-end=\"1961\">Hey.\u003c/p>\n\u003cp data-start=\"1963\" data-end=\"2100\">\u003cstrong data-start=\"1963\" data-end=\"1972\">Yung:\u003c/strong> Some things I look for is just someone that’s a really good talker — I like that — and super passionate about the restaurant.\u003c/p>\n\u003cp data-start=\"2102\" data-end=\"2139\">Like a big, thick waffle like this.\u003c/p>\n\u003cp data-start=\"2141\" data-end=\"2273\">One of the things that makes the Bay Area so special, and what makes Bay Area diners so special, is we’re willing to try anything.\u003c/p>\n\u003cp data-start=\"2275\" data-end=\"2420\">\u003cstrong data-start=\"2275\" data-end=\"2285\">Guest:\u003c/strong> I don’t want to go to the restaurants that are in the big magazines and all that kind of — I want to go where the regular people go.\u003c/p>\n\u003cp data-start=\"2422\" data-end=\"2482\">A hole in the wall where they are throwing down some food.\u003c/p>\n\u003cp data-start=\"2484\" data-end=\"2503\">\u003cstrong data-start=\"2484\" data-end=\"2494\">Guest:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2505\" data-end=\"2614\">\u003cstrong data-start=\"2505\" data-end=\"2513\">Man:\u003c/strong> It’s got just a bunch of shrimp like you should share with someone, but I never share with anyone.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2762\">If you have a place that hasn’t been on the show before, there is no criteria except that you love it and that you want other people to love it.\u003c/p>\n\u003cp data-start=\"2764\" data-end=\"2800\">All aboard the French toast train.\u003c/p>\n\u003cp data-start=\"2802\" data-end=\"2868\">\u003cstrong data-start=\"2802\" data-end=\"2812\">Guest:\u003c/strong> Okay, like Oprah says, I want to eat bread every day.\u003c/p>\n\u003cp data-start=\"2870\" data-end=\"3009\">As the series producer, my job is to make that final lineup happen — coming up with then the most dynamic mix of guests around the table.\u003c/p>\n\u003cp data-start=\"3011\" data-end=\"3072\">\u003cstrong data-start=\"3011\" data-end=\"3023\">Sbrocco:\u003c/strong> Oh, Scott’s got a face, man. Look at his face.\u003c/p>\n\u003cp data-start=\"3074\" data-end=\"3129\">\u003cstrong data-start=\"3074\" data-end=\"3084\">Guest:\u003c/strong> I feel like I ordered the wrong beef dish.\u003c/p>\n\u003cp data-start=\"3131\" data-end=\"3194\">\u003cstrong data-start=\"3131\" data-end=\"3143\">Sbrocco:\u003c/strong> You should come with me. Come with me next time.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3308\">You’re paired with people that you might not normally interact with, and I think that’s what’s really special.\u003c/p>\n\u003cp data-start=\"3310\" data-end=\"3418\">We never know how it’s going to go until they all come in and are seated right there on studio taping day.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3499\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> Here we go.\u003cbr data-start=\"3442\" data-end=\"3445\">-I’m nervous, nervous, nervous.\u003cbr data-start=\"3476\" data-end=\"3479\">-Don’t be nervous.\u003c/p>\n\u003cp data-start=\"3501\" data-end=\"3570\">\u003cstrong data-start=\"3501\" data-end=\"3513\">Sbrocco:\u003c/strong> My role is really about making the guests comfortable.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3591\">I love blinchiki.\u003c/p>\n\u003cp data-start=\"3593\" data-end=\"3693\">99% of those people have never been on television before, so my job is to keep them in the moment.\u003c/p>\n\u003cp data-start=\"3695\" data-end=\"3823\">\u003cstrong data-start=\"3695\" data-end=\"3707\">Sbrocco:\u003c/strong> And is this something you would make at home?\u003cbr data-start=\"3753\" data-end=\"3756\">\u003cstrong data-start=\"3756\" data-end=\"3766\">Guest:\u003c/strong> Yes, all the time.\u003cbr data-start=\"3785\" data-end=\"3788\">\u003cstrong data-start=\"3788\" data-end=\"3800\">Sbrocco:\u003c/strong> What’s your address?\u003c/p>\n\u003cp data-start=\"3825\" data-end=\"3837\">[laughter]\u003c/p>\n\u003cp data-start=\"3839\" data-end=\"3993\">We’re here in the control room, just, like, listening, watching. And our fingers are crossed, and we’re really hoping, you know, it’s going to go great.\u003c/p>\n\u003cp data-start=\"3995\" data-end=\"4104\">\u003cstrong data-start=\"3995\" data-end=\"4007\">Sbrocco:\u003c/strong> So, what is the pizza that has changed your life?\u003cbr data-start=\"4057\" data-end=\"4060\">\u003cstrong data-start=\"4060\" data-end=\"4070\">Guest:\u003c/strong> It’s called the alotta burrata.\u003c/p>\n\u003cp data-start=\"4106\" data-end=\"4207\">\u003cstrong data-start=\"4106\" data-end=\"4118\">Sbrocco:\u003c/strong> It’s just so much fun when it works. And the whole studio melts away for those guests.\u003c/p>\n\u003cp data-start=\"4209\" data-end=\"4243\">-Hey, hey.\u003cbr data-start=\"4219\" data-end=\"4222\">–\u003cstrong data-start=\"4223\" data-end=\"4235\">Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4296\">And we have an absolute blast. Welcome, everyone.\u003c/p>\n\u003cp data-start=\"4298\" data-end=\"4330\">Are they really drinking wine?\u003c/p>\n\u003cp data-start=\"4332\" data-end=\"4352\">The answer is yes.\u003c/p>\n\u003cp data-start=\"66\" data-end=\"232\">\u003cstrong data-start=\"66\" data-end=\"76\">Guest:\u003c/strong> I just remember seeing these cases of wine coming through the studio and I’m like, okay, this is how we get down at \u003cem data-start=\"193\" data-end=\"211\">“Check, Please!”\u003c/em> Okay, I’m with it.\u003c/p>\n\u003cp data-start=\"234\" data-end=\"285\">Just one more little turn.\u003cbr data-start=\"260\" data-end=\"263\">I’m too comfortable.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"299\">[laughter]\u003c/p>\n\u003cp data-start=\"301\" data-end=\"440\">\u003cstrong data-start=\"301\" data-end=\"311\">Guest:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing.\u003c/p>\n\u003cp data-start=\"442\" data-end=\"600\">I love when you see one person turn another person onto an experience that was in the backyard and they didn’t even know about it. I mean, that’s wonderful.\u003c/p>\n\u003cp data-start=\"602\" data-end=\"723\">\u003cstrong data-start=\"602\" data-end=\"612\">Guest:\u003c/strong> I want to thank you for actually turning us on to it.\u003cbr data-start=\"666\" data-end=\"669\">We would never have driven past it, that’s for sure.\u003c/p>\n\u003cp data-start=\"725\" data-end=\"795\">\u003cstrong data-start=\"725\" data-end=\"737\">Sbrocco:\u003c/strong> I treasured it. Thank you so much. I really am so glad.\u003c/p>\n\u003cp data-start=\"797\" data-end=\"814\">[music playing]\u003c/p>\n\u003cp data-start=\"816\" data-end=\"855\">\u003cstrong data-start=\"816\" data-end=\"826\">Guest:\u003c/strong> That sounds a little racy.\u003c/p>\n\u003cp data-start=\"857\" data-end=\"934\">\u003cstrong data-start=\"857\" data-end=\"869\">Sbrocco:\u003c/strong> I will never kick fried anything, especially tofu, out of bed.\u003c/p>\n\u003cp data-start=\"936\" data-end=\"1032\">\u003cstrong data-start=\"936\" data-end=\"946\">Guest:\u003c/strong> It sounds like something that we shouldn’t be talking about.\u003cbr data-start=\"1007\" data-end=\"1010\">\u003cstrong data-start=\"1010\" data-end=\"1022\">Sbrocco:\u003c/strong> I know.\u003c/p>\n\u003cp data-start=\"1034\" data-end=\"1100\">\u003cstrong data-start=\"1034\" data-end=\"1044\">Guest:\u003c/strong> You have to, have to, have to eat the A.S.S. cookies.\u003c/p>\n\u003cp data-start=\"1102\" data-end=\"1176\">\u003cstrong data-start=\"1102\" data-end=\"1114\">Sbrocco:\u003c/strong> Well, we’ve had some \u003cem data-start=\"1136\" data-end=\"1154\">“Check, Please!”\u003c/em> after dark moments.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1260\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Guest:\u003c/strong> I wanted to pour that on the back of my head and let it dribble down.\u003c/p>\n\u003cp data-start=\"1262\" data-end=\"1322\">\u003cstrong data-start=\"1262\" data-end=\"1274\">Sbrocco:\u003c/strong> You know, it is food porn that we’re showing.\u003c/p>\n\u003cp data-start=\"1324\" data-end=\"1423\">\u003cstrong data-start=\"1324\" data-end=\"1334\">Guest:\u003c/strong> Oh, my God, I lost my virginity with onion soup.\u003cbr data-start=\"1383\" data-end=\"1386\">\u003cstrong data-start=\"1386\" data-end=\"1398\">Sbrocco:\u003c/strong> I never had it before.\u003c/p>\n\u003cp data-start=\"1425\" data-end=\"1492\">\u003cstrong data-start=\"1425\" data-end=\"1435\">Guest:\u003c/strong> My favorite part was the drama, when people disagreed.\u003c/p>\n\u003cp data-start=\"1494\" data-end=\"1543\">\u003cstrong data-start=\"1494\" data-end=\"1506\">Sbrocco:\u003c/strong> Obviously. Who doesn’t like drama?\u003c/p>\n\u003cp data-start=\"1545\" data-end=\"1607\">\u003cstrong data-start=\"1545\" data-end=\"1555\">Guest:\u003c/strong> It reminds me of oatmeal with a touch of wet dog.\u003c/p>\n\u003cp data-start=\"1609\" data-end=\"1629\">[record scratches]\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1644\">-No.\u003cbr data-start=\"1635\" data-end=\"1638\">-No.\u003c/p>\n\u003cp data-start=\"1646\" data-end=\"1712\">\u003cstrong data-start=\"1646\" data-end=\"1656\">Guest:\u003c/strong> Totally sucked. I’m sorry.\u003cbr data-start=\"1683\" data-end=\"1686\">\u003cstrong data-start=\"1686\" data-end=\"1698\">Sbrocco:\u003c/strong> [gasps] No!\u003c/p>\n\u003cp data-start=\"1714\" data-end=\"1747\">Yes, \u003cem data-start=\"1719\" data-end=\"1737\">“Check, Please!”\u003c/em> people.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"1825\">Initially, one of the hardest parts of the job was to not give my opinion.\u003c/p>\n\u003cp data-start=\"1827\" data-end=\"2026\">\u003cstrong data-start=\"1827\" data-end=\"1839\">Sbrocco:\u003c/strong> It is my favorite clam chowder. I mean, you can just taste the freshness.\u003cbr data-start=\"1913\" data-end=\"1916\">\u003cstrong data-start=\"1916\" data-end=\"1926\">Guest:\u003c/strong> The glop I got was — I mean, I swear, it was worse than anything I’ve ever gotten out of any can.\u003c/p>\n\u003cp data-start=\"2028\" data-end=\"2153\">\u003cstrong data-start=\"2028\" data-end=\"2040\">Sbrocco:\u003c/strong> I have to stay neutral. I’m Switzerland, right?\u003cbr data-start=\"2088\" data-end=\"2091\">\u003cstrong data-start=\"2091\" data-end=\"2101\">Guest:\u003c/strong> I thought it was kind of a little foo-foo for me.\u003c/p>\n\u003cp data-start=\"2155\" data-end=\"2216\">Almost 20 years ago, I believe, I was in the second season.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2267\">\u003cstrong data-start=\"2218\" data-end=\"2230\">Sbrocco:\u003c/strong> TV host and producer Liam Mayclem.\u003c/p>\n\u003cp data-start=\"2269\" data-end=\"2351\">\u003cstrong data-start=\"2269\" data-end=\"2281\">Mayclem:\u003c/strong> It was fanboying a little bit being on the set at KQED with Leslie.\u003c/p>\n\u003cp data-start=\"2353\" data-end=\"2425\">There was no salt and pepper on the table, and this soup was so bland.\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2489\">\u003cstrong data-start=\"2427\" data-end=\"2439\">Sbrocco:\u003c/strong> Let me tell you —\u003cbr data-start=\"2457\" data-end=\"2460\">\u003cstrong data-start=\"2460\" data-end=\"2472\">Mayclem:\u003c/strong> Let me finish.\u003c/p>\n\u003cp data-start=\"2491\" data-end=\"2594\">\u003cstrong data-start=\"2491\" data-end=\"2503\">Sbrocco:\u003c/strong> Does this guy ever taste his food before it comes out?\u003cbr data-start=\"2558\" data-end=\"2561\">\u003cstrong data-start=\"2561\" data-end=\"2573\">Mayclem:\u003c/strong> Of course he does.\u003c/p>\n\u003cp data-start=\"2596\" data-end=\"2668\">And I was fired up because I was ready. I was ready to defend my pick.\u003c/p>\n\u003cp data-start=\"2670\" data-end=\"2809\">\u003cstrong data-start=\"2670\" data-end=\"2682\">Sbrocco:\u003c/strong> You’re having dinner at a restaurant with one of the best chefs in the world.\u003cbr data-start=\"2760\" data-end=\"2763\">\u003cstrong data-start=\"2763\" data-end=\"2775\">Mayclem:\u003c/strong> Then he better taste his stuff.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2913\">\u003cstrong data-start=\"2811\" data-end=\"2823\">Sbrocco:\u003c/strong> I’m still fired up about that word “bland.” Can’t let it go. It’s been almost 20 years.\u003c/p>\n\u003cp data-start=\"2915\" data-end=\"3010\">\u003cstrong data-start=\"2915\" data-end=\"2927\">Sbrocco:\u003c/strong> So, now, Mark, I know that you celebrate your birthday. It’s 29 again, isn’t it?\u003c/p>\n\u003cp data-start=\"3012\" data-end=\"3117\">\u003cstrong data-start=\"3012\" data-end=\"3024\">Jawgiel:\u003c/strong> My name’s Mark Jawgiel, and I was a guest on the very first season. High notes, low notes.\u003c/p>\n\u003cp data-start=\"3119\" data-end=\"3259\">We had a little problem with the bartender. Seemed like a little — I don’t know, they weren’t that busy, but it was, like, a little weird.\u003c/p>\n\u003cp data-start=\"3261\" data-end=\"3373\">\u003cstrong data-start=\"3261\" data-end=\"3273\">Jawgiel:\u003c/strong> Brian didn’t really like my restaurant. I felt like saying, “Wait till I get to your restaurant.”\u003c/p>\n\u003cp data-start=\"3375\" data-end=\"3418\">\u003cstrong data-start=\"3375\" data-end=\"3387\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3471\">The hostess barked at me when I made —\u003cbr data-start=\"3458\" data-end=\"3461\">-[barks]\u003c/p>\n\u003cp data-start=\"3473\" data-end=\"3573\">First of all, I made a reservation. When he barked at me, I kind of just went like, “Oh.” [laughs]\u003c/p>\n\u003cp data-start=\"3575\" data-end=\"3606\">You know, he really did bark.\u003c/p>\n\u003cp data-start=\"3608\" data-end=\"3741\">That soundbite of me saying I had a horrible experience was used on the introduction of \u003cem data-start=\"3696\" data-end=\"3723\">“Check, Please! Bay Area”\u003c/em> for five years.\u003c/p>\n\u003cp data-start=\"3743\" data-end=\"3786\">\u003cstrong data-start=\"3743\" data-end=\"3755\">Jawgiel:\u003c/strong> I had a horrible experience.\u003c/p>\n\u003cp data-start=\"3788\" data-end=\"3914\">And so, you know, I would go to the farmer’s market and people would say, “Oh, I had a horrible experience” guy. That’s you.\u003c/p>\n\u003cp data-start=\"3916\" data-end=\"3973\">\u003cstrong data-start=\"3916\" data-end=\"3928\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"68\" data-end=\"228\">\u003cstrong data-start=\"68\" data-end=\"81\">Phillips:\u003c/strong> Once we find a really amazing person who’s going to be the cheerleader for the restaurant, we ask the restaurant, “Hey, do you want to do this?”\u003c/p>\n\u003cp data-start=\"230\" data-end=\"289\">We have some seasonal sauce, Turkish coffee cream on top.\u003c/p>\n\u003cp data-start=\"291\" data-end=\"476\">It’s actually one of the most rewarding moments of my job when I get to give them that call and tell them, “Hey, you’ve been nominated as one of the best restaurants in the Bay Area.”\u003c/p>\n\u003cp data-start=\"478\" data-end=\"520\">Their excitement just makes me so happy.\u003c/p>\n\u003cp data-start=\"522\" data-end=\"749\">\u003cstrong data-start=\"522\" data-end=\"535\">Oyzilmaz:\u003c/strong> You know, as a chef, my dream has always been to have a restaurant, so I will be waiting for the episodes to come out. And it was just incredible when I heard you guys were coming. It was just a dream come true.\u003c/p>\n\u003cp data-start=\"751\" data-end=\"916\">\u003cstrong data-start=\"751\" data-end=\"761\">Guest:\u003c/strong> Once I found out, I was so ecstatic because we’ve been around for so long. And finally when it happened, I was like, oh, my God, the gods are listening.\u003c/p>\n\u003cp data-start=\"918\" data-end=\"1099\">To give a little insight on how the show comes together, the restaurants are aware — because we have to set it up with them in advance — that people will be coming to review them.\u003c/p>\n\u003cp data-start=\"1101\" data-end=\"1140\">They do not know when they’re coming.\u003c/p>\n\u003cp data-start=\"1142\" data-end=\"1323\">\u003cstrong data-start=\"1142\" data-end=\"1152\">Guest:\u003c/strong> Of course, I want to know right now who nominated us to be on this show. I can’t wait to watch it and find out, like, okay, who was it? Who do we owe or who do we kill?\u003c/p>\n\u003cp data-start=\"1325\" data-end=\"1337\">[laughter]\u003c/p>\n\u003cp data-start=\"1339\" data-end=\"1426\">Just to be clear, our cameras are not at the restaurant while those diners are there.\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1456\">\u003cstrong data-start=\"1428\" data-end=\"1440\">Sbrocco:\u003c/strong> Yes, exactly.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1584\">After we do the studio tapings, that is when we then go out to the restaurants and film all of that in mouthwatering detail.\u003c/p>\n\u003cp data-start=\"1586\" data-end=\"1724\">And that is when the chefs really share their tips and techniques and give you that sense of what this place is really going to be like.\u003c/p>\n\u003cp data-start=\"1726\" data-end=\"1957\">Being on \u003cem data-start=\"1735\" data-end=\"1753\">“Check, Please!”\u003c/em> over a decade ago was pretty intense because this is like a true critique by people that come in and eat at your restaurant and they talk about it, and you’re just like, I hope they say something good.\u003c/p>\n\u003cp data-start=\"1959\" data-end=\"2048\">\u003cstrong data-start=\"1959\" data-end=\"1971\">Sbrocco:\u003c/strong> Did you enjoy the pizza?\u003cbr data-start=\"1996\" data-end=\"1999\">\u003cstrong data-start=\"1999\" data-end=\"2009\">Guest:\u003c/strong> Sort of.\u003cbr data-start=\"2018\" data-end=\"2021\">\u003cstrong data-start=\"2021\" data-end=\"2033\">Sbrocco:\u003c/strong> Oh, sort of.\u003c/p>\n\u003cp data-start=\"2050\" data-end=\"2236\">\u003cstrong data-start=\"2050\" data-end=\"2060\">Guest:\u003c/strong> I kind of felt like she was going to go like, oh, no, it’s not going to be good. And I’m like, who’s this lady? And all of a sudden, she segued into it being pretty awesome.\u003c/p>\n\u003cp data-start=\"2238\" data-end=\"2342\">And it was wonderful. An enormous menu. And it really takes much more than one visit to do it justice.\u003c/p>\n\u003cp data-start=\"2344\" data-end=\"2407\">It was a complete success. It made our business super busier.\u003c/p>\n\u003cp data-start=\"2409\" data-end=\"2546\">\u003cstrong data-start=\"2409\" data-end=\"2419\">Guest:\u003c/strong> When you guys do reruns, you don’t call us and say, “Hey, we’re going to do a rerun.” So, the next day you’re super slammed.\u003c/p>\n\u003cp data-start=\"2548\" data-end=\"2769\">We never want to go to a restaurant more than once. We want to spread the love. But we do sometimes end up featuring the same chef because they have gone on to do another concept and they’re nominated again years later.\u003c/p>\n\u003cp data-start=\"2771\" data-end=\"2843\">\u003cstrong data-start=\"2771\" data-end=\"2783\">Sbrocco:\u003c/strong> This is our gambas al ajillo. This is our original sauce.\u003c/p>\n\u003cp data-start=\"2845\" data-end=\"2974\">\u003cstrong data-start=\"2845\" data-end=\"2856\">German:\u003c/strong> Chef Nelson German has been on twice. I’m Chef Nelson German. Wow, that’s a throwback. How young I look. [chuckles]\u003c/p>\n\u003cp data-start=\"2976\" data-end=\"3092\">\u003cstrong data-start=\"2976\" data-end=\"2988\">Sbrocco:\u003c/strong> And what else did you have?\u003cbr data-start=\"3016\" data-end=\"3019\">\u003cstrong data-start=\"3019\" data-end=\"3029\">Guest:\u003c/strong> We got the empanadas. The chicken empanadas. They were good.\u003c/p>\n\u003cp data-start=\"3094\" data-end=\"3171\">That’s the one that kind of haunts me, but I became better ever since this.\u003c/p>\n\u003cp data-start=\"3173\" data-end=\"3261\">\u003cstrong data-start=\"3173\" data-end=\"3183\">Woman:\u003c/strong> The only complaint would be that we wanted there to be more chicken inside.\u003c/p>\n\u003cp data-start=\"3263\" data-end=\"3332\">\u003cstrong data-start=\"3263\" data-end=\"3274\">German:\u003c/strong> I think someone made the joke about empa-“nada” inside.\u003c/p>\n\u003cp data-start=\"3334\" data-end=\"3356\">\u003cstrong data-start=\"3334\" data-end=\"3346\">Sbrocco:\u003c/strong> Oh, no.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3635\">Every time I hear \u003cem data-start=\"3376\" data-end=\"3394\">“Check, Please!”\u003c/em> or somebody asks me, oh, you’ve been on \u003cem data-start=\"3435\" data-end=\"3453\">“Check, Please!”\u003c/em>, in my head, in the back of my head, I’m always thinking about what she said — empa-“nada.” Like, you know, I was like, damn. Said it in Spanish too, so it hurt more. Empa-“nada.”\u003c/p>\n\u003cp data-start=\"3637\" data-end=\"3722\">But if she comes back, I’m known for empanadas now and they’re always full of meat.\u003c/p>\n\u003cp data-start=\"3724\" data-end=\"3929\">But that’s one thing that makes the show really real. You know, it’s not just, like, all positive all the time. You want it to be, but there are always things that you’ll hear which will make you better.\u003c/p>\n\u003cp data-start=\"3931\" data-end=\"4031\">\u003cstrong data-start=\"3931\" data-end=\"3939\">Man:\u003c/strong> We were about a year old when we were on the show. It cooked up to a perfect 147 degrees.\u003c/p>\n\u003cp data-start=\"4033\" data-end=\"4098\">Thankfully, the guests on the show really loved the experience.\u003c/p>\n\u003cp data-start=\"4100\" data-end=\"4202\">\u003cstrong data-start=\"4100\" data-end=\"4110\">Guest:\u003c/strong> The bang for your buck is fantastic.\u003cbr data-start=\"4147\" data-end=\"4150\">\u003cstrong data-start=\"4150\" data-end=\"4162\">Guest 2:\u003c/strong> Yeah, it’s nice, it’s new. It’s dope.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4272\">\u003cstrong data-start=\"4204\" data-end=\"4212\">Man:\u003c/strong> We had, God, hundreds of tables that came in. Oh, my God.\u003c/p>\n\u003cp data-start=\"4274\" data-end=\"4482\">If you’re lucky enough to get on \u003cem data-start=\"4307\" data-end=\"4334\">“Check, Please! Bay Area”\u003c/em>, just get ready because people are going to come. Fans are going to come. You’re going to sell out. Your reservations are going to start popping.\u003c/p>\n\u003cp data-start=\"4484\" data-end=\"4614\">\u003cstrong data-start=\"4484\" data-end=\"4496\">Sbrocco:\u003c/strong> Welcome to \u003cem data-start=\"4508\" data-end=\"4536\">“Check, Please! Bay Area.”\u003c/em> This time we have a very special show with three San Francisco celebrities.\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4632\">[all cheering]\u003c/p>\n\u003cp data-start=\"4634\" data-end=\"4653\">\u003cstrong data-start=\"4634\" data-end=\"4644\">Guest:\u003c/strong> Where?\u003c/p>\n\u003cp data-start=\"4655\" data-end=\"4667\">[laughter]\u003c/p>\n\u003cp data-start=\"56\" data-end=\"245\">\u003cstrong data-start=\"56\" data-end=\"68\">Sbrocco:\u003c/strong> We did our first what I would call celebrity show with Chef Ryan Scott, Sister Roma — one of the Sisters of Perpetual Indulgence based in San Francisco — and Bebe Sweetbriar.\u003c/p>\n\u003cp data-start=\"247\" data-end=\"386\">We’ve had this loaf of bread for, we’re guessing, 10 to 12 years. Every guest has handled the bread. Every guest says this looks so real.\u003c/p>\n\u003cp data-start=\"388\" data-end=\"433\">Here’s when it went off the rails.\u003cbr data-start=\"422\" data-end=\"425\">Uh-oh.\u003c/p>\n\u003cp data-start=\"435\" data-end=\"550\">It was when Ryan picked up the cheese —\u003cbr data-start=\"474\" data-end=\"477\">-Which was real.\u003cbr data-start=\"493\" data-end=\"496\">-…and ate the cheese and said, the cheese is real.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"670\">\u003cstrong data-start=\"552\" data-end=\"564\">Sbrocco:\u003c/strong> And then I said, but the bread is fake. And the bread is here. The bread is here. The star of the show.\u003c/p>\n\u003cp data-start=\"672\" data-end=\"791\">It sort of broke our mold because we really focused on the personality as well and what they brought to the Bay Area.\u003c/p>\n\u003cp data-start=\"793\" data-end=\"887\">\u003cstrong data-start=\"793\" data-end=\"805\">Sbrocco:\u003c/strong> Raise a glass to the four of us with the stars of San Francisco’s \u003cem data-start=\"872\" data-end=\"885\">“Hamilton.”\u003c/em>\u003c/p>\n\u003cp data-start=\"889\" data-end=\"993\">\u003cstrong data-start=\"889\" data-end=\"899\">Guest:\u003c/strong> Give me a little Moaning Myrtle voice.\u003cbr data-start=\"938\" data-end=\"941\">\u003cstrong data-start=\"941\" data-end=\"953\">Sbrocco:\u003c/strong> Oh [giggles] this is going to be fun.\u003c/p>\n\u003cp data-start=\"995\" data-end=\"1141\">\u003cstrong data-start=\"995\" data-end=\"1007\">Sbrocco:\u003c/strong> This time we’re kicking it with three amazing members of the Bay FC, the first National Women’s Soccer League team in the Bay Area.\u003c/p>\n\u003cp data-start=\"1143\" data-end=\"1160\">[music playing]\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1287\">Over the years, we know that families really watch the show, and so we really wanted to reach out to those viewers as well.\u003c/p>\n\u003cp data-start=\"1289\" data-end=\"1408\">\u003cstrong data-start=\"1289\" data-end=\"1301\">Sbrocco:\u003c/strong> This week there’s a very special twist as we invite kids to take a seat at the \u003cem data-start=\"1381\" data-end=\"1399\">“Check, Please!”\u003c/em> table.\u003c/p>\n\u003cp data-start=\"1410\" data-end=\"1481\">Drum roll, please.\u003cbr data-start=\"1428\" data-end=\"1431\">-It was awesome.\u003cbr data-start=\"1447\" data-end=\"1450\">-Bam-bam-bam-bam-bam-bam-bam.\u003c/p>\n\u003cp data-start=\"1483\" data-end=\"1600\">When we announced that we were going to do our first kids show, we had hundreds of kids show up to audition for us.\u003c/p>\n\u003cp data-start=\"1602\" data-end=\"1788\">\u003cstrong data-start=\"1602\" data-end=\"1612\">Guest:\u003c/strong> My mom was the one who introduced me to \u003cem data-start=\"1653\" data-end=\"1681\">“Check, Please! Bay Area.”\u003c/em> When she heard there was going to be a kids show, she totally was like, whoa, you should try out for it.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1803\">Oh, my God.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1937\">The casting process was like \u003cem data-start=\"1834\" data-end=\"1855\">“The Hunger Games.”\u003c/em> All the kids were very competitive, and the parents were even more competitive.\u003c/p>\n\u003cp data-start=\"1939\" data-end=\"2057\">You’d sit with a bunch of kids and they’d give you questions. They wanted to see how you interacted with each other.\u003c/p>\n\u003cp data-start=\"2059\" data-end=\"2168\">\u003cstrong data-start=\"2059\" data-end=\"2071\">Sbrocco:\u003c/strong> Going through the auditions, you could see the level of knowledge of these kids and savviness.\u003c/p>\n\u003cp data-start=\"2170\" data-end=\"2263\">They would call kids out and you’d always be like, oh, my God, is my name going to be next?\u003c/p>\n\u003cp data-start=\"2265\" data-end=\"2353\">\u003cstrong data-start=\"2265\" data-end=\"2277\">Sbrocco:\u003c/strong> 14-year-old Hannah is a fearless fencer who lunges and parries with glee.\u003c/p>\n\u003cp data-start=\"2355\" data-end=\"2485\">\u003cstrong data-start=\"2355\" data-end=\"2369\">Wissotzky:\u003c/strong> This was so major. I remember just telling all my friends in school and being like, I’m going to be on a TV show.\u003c/p>\n\u003cp data-start=\"2487\" data-end=\"2614\">It was so funny because their legs were so short they couldn’t even reach the floor. So, we put apple boxes under their feet.\u003c/p>\n\u003cp data-start=\"2616\" data-end=\"2824\">\u003cstrong data-start=\"2616\" data-end=\"2626\">Guest:\u003c/strong> I was super nervous because, I mean, I had never been on TV before. I was a little bit scared that they wouldn’t like the restaurant because we were kids, and it was kind of a fancier restaurant.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"3194\">\u003cstrong data-start=\"2826\" data-end=\"2838\">Sbrocco:\u003c/strong> Is there a particular dish that you love when you go in there?\u003cbr data-start=\"2901\" data-end=\"2904\">\u003cstrong data-start=\"2904\" data-end=\"2913\">Girl:\u003c/strong> There’s a lot of appetizers to choose from. My favorite is the mushroom toast.\u003cbr data-start=\"2992\" data-end=\"2995\">\u003cstrong data-start=\"2995\" data-end=\"3006\">Girl 2:\u003c/strong> Yeah, I actually had the mushroom toast. It did look a little unappetizing, but once you got it, it just melted in your mouth. And I wish I had more of that. It was really, really good.\u003c/p>\n\u003cp data-start=\"3196\" data-end=\"3382\">I think that viewers thought they were going to recommend things like Chuck E. Cheese and, you know, all sorts of kid-friendly places and talk only about hamburgers and mac and cheese.\u003c/p>\n\u003cp data-start=\"3384\" data-end=\"3418\">\u003cstrong data-start=\"3384\" data-end=\"3396\">Sbrocco:\u003c/strong> No, no, no, no, no.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3570\">\u003cstrong data-start=\"3420\" data-end=\"3430\">Guest:\u003c/strong> I always get the caviar service.\u003cbr data-start=\"3463\" data-end=\"3466\">\u003cstrong data-start=\"3466\" data-end=\"3478\">Guest 2:\u003c/strong> I had the scallop carpaccio.\u003cbr data-start=\"3507\" data-end=\"3510\">\u003cstrong data-start=\"3510\" data-end=\"3522\">Guest 3:\u003c/strong> I got the oyster supreme. Unbelievably great.\u003c/p>\n\u003cp data-start=\"3572\" data-end=\"3681\">\u003cstrong data-start=\"3572\" data-end=\"3584\">Sbrocco:\u003c/strong> I’m gonna tell you a little secret. I like it when you have the kids on. Let’s get them young.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3871\">One of the biggest changes to our format happened for one season. We didn’t have a studio. It was under construction at the time. The pandemic was happening. We had to socially distance.\u003c/p>\n\u003cp data-start=\"3873\" data-end=\"3917\">So, the solution we came up with was Zoom.\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"4070\">\u003cstrong data-start=\"3919\" data-end=\"3931\">Sbrocco:\u003c/strong> Leslie was out at a restaurant called Mersea on Treasure Island with a beautiful backdrop of San Francisco. The guests were all at home.\u003c/p>\n\u003cp data-start=\"4072\" data-end=\"4106\">\u003cstrong data-start=\"4072\" data-end=\"4084\">Sbrocco:\u003c/strong> You gotta try this!\u003c/p>\n\u003cp data-start=\"4108\" data-end=\"4289\">\u003cem data-start=\"4108\" data-end=\"4145\">“Check, Please! You Gotta Try This”\u003c/em> was a little different than \u003cem data-start=\"4174\" data-end=\"4192\">“Check, Please!”\u003c/em> because we got to choose our favorite food item from a restaurant and share it with the panel.\u003c/p>\n\u003cp data-start=\"4291\" data-end=\"4479\">\u003cstrong data-start=\"4291\" data-end=\"4303\">Sbrocco:\u003c/strong> I have to say, Gypsy is shaking her head, so I think that means you’re giving it a thumbs up. Gypsy, is that a —\u003cbr data-start=\"4416\" data-end=\"4419\">\u003cstrong data-start=\"4419\" data-end=\"4429\">Guest:\u003c/strong> If I had more thumbs, I would put those up too.\u003c/p>\n\u003cp data-start=\"4481\" data-end=\"4493\">[laughter]\u003c/p>\n\u003cp data-start=\"4495\" data-end=\"4624\">A lot of these places had only takeout, so you couldn’t actually eat in the restaurant, experience the ambience and everything.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4667\">\u003cstrong data-start=\"4626\" data-end=\"4636\">Guest:\u003c/strong> Oh, my gosh, it was so good.\u003c/p>\n\u003cp data-start=\"4669\" data-end=\"4763\">Even if it didn’t have filling, I would still eat just the pastry because I love it so much.\u003c/p>\n\u003cp data-start=\"4765\" data-end=\"4969\">\u003cstrong data-start=\"4765\" data-end=\"4775\">Guest:\u003c/strong> I was also surprised kind of when I bit into it. I usually go for the normal pot sticker, so it was good to try like a soup dumpling like this, because I’ve never had anything like it before.\u003c/p>\n\u003cp data-start=\"4971\" data-end=\"5184\">\u003cstrong data-start=\"4971\" data-end=\"4981\">Guest:\u003c/strong> Me and my parents went back like a month after the show aired, and the restaurant was packed and the owner was like, “Oh, my gosh, like, thank you for highlighting our cuisine. You know, our culture.”\u003c/p>\n\u003cp data-start=\"5186\" data-end=\"5279\">It’s just really, really endearing to see that happen. You know, people’s dreams come true.\u003c/p>\n\u003cp data-start=\"5281\" data-end=\"5437\">\u003cstrong data-start=\"5281\" data-end=\"5291\">Guest:\u003c/strong> You know, 99% of restaurants don’t make it, and you add a pandemic on top of it, I think you saved a lot of restaurants, more than you realize.\u003c/p>\n\u003cp data-start=\"5439\" data-end=\"5567\">Harder to create that feeling of around the table. But amazingly, the guests and Leslie were still able to really form a bond.\u003c/p>\n\u003cp data-start=\"5569\" data-end=\"5850\">\u003cstrong data-start=\"5569\" data-end=\"5579\">Guest:\u003c/strong> We got to meet each other, three strangers that now we have a love of food and a love for each other.\u003cbr data-start=\"5681\" data-end=\"5684\">-Definitely.\u003cbr data-start=\"5696\" data-end=\"5699\">\u003cstrong data-start=\"5699\" data-end=\"5713\">Fernandez:\u003c/strong> That is so right.\u003cbr data-start=\"5731\" data-end=\"5734\">\u003cstrong data-start=\"5734\" data-end=\"5746\">Sbrocco:\u003c/strong> Can you see the energy still flowing between us?\u003cbr data-start=\"5795\" data-end=\"5798\">\u003cstrong data-start=\"5798\" data-end=\"5808\">Guest:\u003c/strong> Yeah, yeah, this is a great experience.\u003c/p>\n\u003cp data-start=\"5852\" data-end=\"5978\">\u003cstrong data-start=\"5852\" data-end=\"5864\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco, and I’ll see you next time on \u003cem data-start=\"5915\" data-end=\"5956\">“Check, Please! You’ve Gotta Try This.”\u003c/em>\u003cbr data-start=\"5956\" data-end=\"5959\">Cheers, everyone.\u003c/p>\n\u003cp data-start=\"69\" data-end=\"229\">\u003cstrong data-start=\"69\" data-end=\"81\">Sbrocco:\u003c/strong> \u003cem data-start=\"82\" data-end=\"100\">“Check, Please!”\u003c/em> has always been this amazing show where people can find fantastic food in different neighborhoods around them in the Bay Area.\u003c/p>\n\u003cp data-start=\"231\" data-end=\"437\">But with \u003cem data-start=\"240\" data-end=\"261\">“Cecilia Tries It,”\u003c/em> we really dived into the idea of finding places that people could go and eat outside. We’re really discovering the different kind of maybe niche communities in the Bay Area.\u003c/p>\n\u003cp data-start=\"439\" data-end=\"648\">\u003cstrong data-start=\"439\" data-end=\"452\">Phillips:\u003c/strong> We’re meeting a lot of amazing women, a lot of people of color who want to share their culture, their cuisine, their history, their family recipes with the world. But they’re just starting out.\u003c/p>\n\u003cp data-start=\"650\" data-end=\"680\">-A little messy.\u003cbr data-start=\"666\" data-end=\"669\">-[laughs]\u003c/p>\n\u003cp data-start=\"682\" data-end=\"699\">[music playing]\u003c/p>\n\u003cp data-start=\"701\" data-end=\"744\">\u003cstrong data-start=\"701\" data-end=\"714\">Phillips:\u003c/strong> You got me a chicken satay!\u003c/p>\n\u003cp data-start=\"746\" data-end=\"1008\">To own a food truck business, it takes grit. It takes determination. And when you’re introducing Singaporean food, which can be pretty foreign in this area, you got to think about how you’re going to capture somebody’s heart or somebody’s tummy with your food.\u003c/p>\n\u003cp data-start=\"1010\" data-end=\"1195\">\u003cstrong data-start=\"1010\" data-end=\"1023\">Phillips:\u003c/strong> So what goes into the peanut sauce? Can you tell us?\u003cbr data-start=\"1076\" data-end=\"1079\">\u003cstrong data-start=\"1079\" data-end=\"1089\">Guest:\u003c/strong> Uh. Not really. It’s a secret recipe.\u003cbr data-start=\"1127\" data-end=\"1130\">\u003cstrong data-start=\"1130\" data-end=\"1143\">Phillips:\u003c/strong> Never!\u003cbr data-start=\"1150\" data-end=\"1153\">\u003cstrong data-start=\"1153\" data-end=\"1163\">Guest:\u003c/strong> It’s mainly peanuts. [laughs]\u003c/p>\n\u003cp data-start=\"1197\" data-end=\"1312\">\u003cstrong data-start=\"1197\" data-end=\"1210\">Phillips:\u003c/strong> \u003cem data-start=\"1211\" data-end=\"1232\">“Cecilia Tries It.”\u003c/em> She’s all about laughing and trying food. And it was so fun.\u003cbr data-start=\"1293\" data-end=\"1296\">-Yeah!\u003cbr data-start=\"1302\" data-end=\"1305\">-Ooh.\u003c/p>\n\u003cp data-start=\"1314\" data-end=\"1331\">[music playing]\u003c/p>\n\u003cp data-start=\"1333\" data-end=\"1593\">\u003cstrong data-start=\"1333\" data-end=\"1346\">Phillips:\u003c/strong> What you get with \u003cem data-start=\"1365\" data-end=\"1385\">“Cecilia Tries It”\u003c/em> is a buzz…\u003cbr data-start=\"1398\" data-end=\"1401\">-Lift them up and walk.\u003cbr data-start=\"1424\" data-end=\"1427\">\u003cstrong data-start=\"1427\" data-end=\"1440\">Phillips:\u003c/strong> …it is people. And it is energy going out and finding these amazing festivals where people are all gathered to try amazing food and be in community.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1630\">Mmm, these smell so good! Cheers.\u003c/p>\n\u003cp data-start=\"1632\" data-end=\"1830\">\u003cstrong data-start=\"1632\" data-end=\"1645\">Phillips:\u003c/strong> We know we’re going to meet some amazing owners of some really cool businesses, and they’re usually really excited, but some people get really excited for their first time on camera.\u003c/p>\n\u003cp data-start=\"1832\" data-end=\"2063\">\u003cstrong data-start=\"1832\" data-end=\"1842\">Guest:\u003c/strong> Welcome, y’all! I’m so glad to have y’all, man. You know we’re going crazy right here at Crazy Block Cheesecakes, y’all. I was hella excited when y’all told me that I’m going to be on \u003cem data-start=\"2027\" data-end=\"2045\">“Check, Please!”\u003c/em> I’m like, what?\u003c/p>\n\u003cp data-start=\"2065\" data-end=\"2220\">One of the most interesting people — and I’ve met a lot — probably would be Ben Block.\u003cbr data-start=\"2151\" data-end=\"2154\">\u003cstrong data-start=\"2154\" data-end=\"2164\">Guest:\u003c/strong> There’s organic eggs, craziest chickens in the world.\u003c/p>\n\u003cp data-start=\"2222\" data-end=\"2362\">When I was on \u003cem data-start=\"2236\" data-end=\"2257\">“Cecilia Tries It,”\u003c/em> I was so ecstatic. It was literally days of built-up energy from like crazy butterflies in my stomach.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2506\">When you talk about a business owner who has named their restaurant appropriately…\u003cbr data-start=\"2448\" data-end=\"2451\">\u003cstrong data-start=\"2451\" data-end=\"2461\">Guest:\u003c/strong> We got 120 flavors, y’all, we going crazy.\u003c/p>\n\u003cp data-start=\"2508\" data-end=\"2559\">There is no other word but crazy and he loves it.\u003c/p>\n\u003cp data-start=\"2561\" data-end=\"2662\">\u003cstrong data-start=\"2561\" data-end=\"2569\">Ben:\u003c/strong> Every single customer counts, and every single person who views you and your story counts.\u003c/p>\n\u003cp data-start=\"2664\" data-end=\"2745\">\u003cstrong data-start=\"2664\" data-end=\"2677\">Phillips:\u003c/strong> This is my second latke.\u003cbr data-start=\"2702\" data-end=\"2705\">\u003cstrong data-start=\"2705\" data-end=\"2715\">Guest:\u003c/strong> Oh, it’s your second latke!\u003c/p>\n\u003cp data-start=\"2747\" data-end=\"2878\">Changing from a mobile business to a brick and mortar from there to here — wow. It’s looking back like, dang, we came a long way.\u003c/p>\n\u003cp data-start=\"2880\" data-end=\"2963\">\u003cstrong data-start=\"2880\" data-end=\"2893\">Phillips:\u003c/strong> All right, so we’re gonna go feed some chickens.\u003cbr data-start=\"2942\" data-end=\"2945\">\u003cstrong data-start=\"2945\" data-end=\"2955\">Guest:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2965\" data-end=\"3144\">Candice loves when I interact with animals. Let me tell you, I am from a city. I am not from the country. And Candice has had me interact with every animal that you can imagine.\u003c/p>\n\u003cp data-start=\"3146\" data-end=\"3160\">Oh! [laughs]\u003c/p>\n\u003cp data-start=\"3162\" data-end=\"3282\">\u003cstrong data-start=\"3162\" data-end=\"3175\">Phillips:\u003c/strong> Suited. Ready to go.\u003cbr data-start=\"3196\" data-end=\"3199\">\u003cstrong data-start=\"3199\" data-end=\"3209\">Guest:\u003c/strong> Just about.\u003cbr data-start=\"3221\" data-end=\"3224\">\u003cstrong data-start=\"3224\" data-end=\"3237\">Phillips:\u003c/strong> All right. Now we’re ready to go. [laughs]\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3461\">\u003cstrong data-start=\"3284\" data-end=\"3294\">Guest:\u003c/strong> I was so proud of you for conquering your fear of bees.\u003cbr data-start=\"3350\" data-end=\"3353\">\u003cstrong data-start=\"3353\" data-end=\"3366\">Phillips:\u003c/strong> Oh.\u003cbr data-start=\"3370\" data-end=\"3373\">\u003cstrong data-start=\"3373\" data-end=\"3383\">Guest:\u003c/strong> That one.\u003cbr data-start=\"3393\" data-end=\"3396\">\u003cstrong data-start=\"3396\" data-end=\"3409\">Phillips:\u003c/strong> I totally forgot about that. That was terrifying.\u003c/p>\n\u003cp data-start=\"3463\" data-end=\"3481\">Aah! Okay. Whoa!\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3575\">For the past four years, we’ve been to 20 cities and filmed with over 200 business owners.\u003c/p>\n\u003cp data-start=\"3577\" data-end=\"3685\">\u003cstrong data-start=\"3577\" data-end=\"3590\">Phillips:\u003c/strong> I love being able to go and show the audience the behind the scenes of their favorite foods.\u003c/p>\n\u003cp data-start=\"3687\" data-end=\"3824\">\u003cstrong data-start=\"3687\" data-end=\"3697\">Guest:\u003c/strong> What was one of your favorite moments?\u003cbr data-start=\"3736\" data-end=\"3739\">\u003cstrong data-start=\"3739\" data-end=\"3752\">Phillips:\u003c/strong> I mean — you getting into that bucket.\u003cbr data-start=\"3791\" data-end=\"3794\">\u003cstrong data-start=\"3794\" data-end=\"3807\">Phillips:\u003c/strong> Oh my God, no.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3979\">That’s when I learned I was claustrophobic. In real time, yeah. That was a moment where I was like, “Wow, I could really push this girl to her limits.”\u003c/p>\n\u003cp data-start=\"3981\" data-end=\"4052\">\u003cstrong data-start=\"3981\" data-end=\"3991\">Guest:\u003c/strong> Like, I can’t believe how far Cecilia will go for the bit.\u003c/p>\n\u003cp data-start=\"4054\" data-end=\"4154\">\u003cstrong data-start=\"4054\" data-end=\"4067\">Phillips:\u003c/strong> Here we go.\u003cbr data-start=\"4079\" data-end=\"4082\">That’s the spiciest thing I’ve ever eaten in my life.\u003cbr data-start=\"4135\" data-end=\"4138\">Ooh! Ah! Ah…\u003c/p>\n\u003cp data-start=\"4156\" data-end=\"4277\">Now that we’ve been doing this for 20 years, \u003cem data-start=\"4201\" data-end=\"4219\">“Check, Please!”\u003c/em> has inspired this community of folks who love the show.\u003c/p>\n\u003cp data-start=\"4279\" data-end=\"4433\">And my favorite event of the year is what we call \u003cem data-start=\"4329\" data-end=\"4347\">“Taste and Sip.”\u003c/em> We’ve had more than a thousand people take over the Design Center in San Francisco.\u003c/p>\n\u003cp data-start=\"4435\" data-end=\"4512\">They want to taste the food, meet the chef. Meet the owner, taste the wine.\u003c/p>\n\u003cp data-start=\"4514\" data-end=\"4609\">\u003cstrong data-start=\"4514\" data-end=\"4526\">Sbrocco:\u003c/strong> I think I took 300 selfies with people last year and I loved every minute of it.\u003c/p>\n\u003cp data-start=\"4611\" data-end=\"4680\">For Leslie to still be hosting this show 20 years on is remarkable.\u003c/p>\n\u003cp data-start=\"4682\" data-end=\"4745\">It’s our last local show around food and all things culinary.\u003c/p>\n\u003cp data-start=\"4747\" data-end=\"4980\">I think the legacy you guys have left — of how many lives you’ve touched, how many restaurants you have helped and kind of pushed forward in a world of so many options — it’s such a wonderful thing that \u003cem data-start=\"4950\" data-end=\"4968\">“Check, Please!”\u003c/em> has done.\u003c/p>\n\u003cp data-start=\"4982\" data-end=\"5148\">\u003cstrong data-start=\"4982\" data-end=\"4992\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5012\" data-end=\"5030\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5030\" data-end=\"5033\">\u003cstrong data-start=\"5033\" data-end=\"5045\">Guest 2:\u003c/strong> Alhamdulillah, \u003cem data-start=\"5061\" data-end=\"5079\">“Check, Please!”\u003c/em> You have made it to 20 years.\u003cbr data-start=\"5109\" data-end=\"5112\">\u003cstrong data-start=\"5112\" data-end=\"5124\">Guest 3:\u003c/strong> You guys are awesome.\u003c/p>\n\u003cp data-start=\"5150\" data-end=\"5190\">Salud! L’Chaim! Kampai! Cheers, y’all.\u003c/p>\n\u003cp data-start=\"5192\" data-end=\"5229\">20 years more? Maybe 40 years more?\u003c/p>\n\u003cp data-start=\"5231\" data-end=\"5296\">\u003cstrong data-start=\"5231\" data-end=\"5241\">Guest:\u003c/strong> I hope it goes on ’til like 50, 60, 80 years. Salud!\u003c/p>\n\u003cp data-start=\"5298\" data-end=\"5395\">\u003cstrong data-start=\"5298\" data-end=\"5308\">Guest:\u003c/strong> Happy anniversary, \u003cem data-start=\"5328\" data-end=\"5346\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5346\" data-end=\"5349\">\u003cstrong data-start=\"5349\" data-end=\"5361\">Guest 2:\u003c/strong> \u003cem data-start=\"5362\" data-end=\"5380\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5380\" data-end=\"5383\">[laughter]\u003c/p>\n\u003cp data-start=\"5397\" data-end=\"5487\">\u003cstrong data-start=\"5397\" data-end=\"5409\">Sbrocco:\u003c/strong> I’m Leslie Sbrocco… [laughter]\u003cbr data-start=\"5442\" data-end=\"5445\">and this is \u003cem data-start=\"5457\" data-end=\"5485\">“Check, Please! Bay Area.”\u003c/em>\u003c/p>\n\u003cp data-start=\"5489\" data-end=\"5517\">We love \u003cem data-start=\"5497\" data-end=\"5515\">“Check, Please!”\u003c/em>\u003c/p>\n\u003cp data-start=\"5519\" data-end=\"5616\">\u003cstrong data-start=\"5519\" data-end=\"5529\">Guest:\u003c/strong> Now I’m hungry. I’m just totally hungry.\u003cbr data-start=\"5570\" data-end=\"5573\">\u003cstrong data-start=\"5573\" data-end=\"5585\">Sbrocco:\u003c/strong> I’ve got bread.\u003cbr data-start=\"5601\" data-end=\"5604\">[laughter]\u003c/p>\n\u003cp data-start=\"5618\" data-end=\"5928\">Happy 20th anniversary, \u003cem data-start=\"5642\" data-end=\"5670\">“Check, Please! Bay Area.”\u003c/em>\u003cbr data-start=\"5670\" data-end=\"5673\">Happy anniversary, \u003cem data-start=\"5692\" data-end=\"5710\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5710\" data-end=\"5713\">Happy 20th anniversary.\u003cbr data-start=\"5736\" data-end=\"5739\">Happy 20th anniversary, \u003cem data-start=\"5763\" data-end=\"5781\">“Check, Please!”\u003c/em>\u003cbr data-start=\"5781\" data-end=\"5784\">\u003cem data-start=\"5784\" data-end=\"5802\">“Check, Please!”\u003c/em>, joyeux anniversaire.\u003cbr data-start=\"5824\" data-end=\"5827\">And I cannot wait for you to have 20 more years.\u003cbr data-start=\"5875\" data-end=\"5878\">Or 50 years more of \u003cem data-start=\"5898\" data-end=\"5916\">“Check, Please!”\u003c/em> Congrats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 14, airs Thursday, February 8, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the heart of San Francisco’s Noe Valley neighborhood, \u003cstrong>Birch & Rye\u003c/strong> charms guests by reimagining traditional Russian and other Eastern European dishes with Californian flair — and a touch of experimental finesse. Then, in downtown Petaluma, \u003cstrong>Easy Rider\u003c/strong> brings Southern classics crafted with quality ingredients to Sonoma: think shrimp and grits, fried chicken, and pork belly biscuits paired with Southern-inspired cocktails and a local selection of Californian wines. Finally, from Oakland’s Great Lake neighborhood comes an intimate bakery with a focus on Asian flavors. At \u003cstrong>Bake Sum\u003c/strong>, expect tasty surprises from their ever-changing menu, from mochi bites, to musubi croissant mashups, to okonomiyaki danishes. Reporter Cecilia Phillips closes out this week’s episode in San Jose — home to the largest Vietnamese community outside of Vietnam — discovering perennial Vietnamese eats, treats and entertainment at \u003cstrong>Vietnam Town\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22090\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22090\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1814guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Shivani Torres, Daniel Phung and Yemi Ogunkoya from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.birchandryesf.com/\">\u003cstrong>Birch & Rye\u003c/strong> (San Francisco)\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.easyriderpetaluma.com/\">\u003cstrong>Easy Rider\u003c/strong> (Petaluma)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.bakesum.com/\">\u003cstrong>Bake Sum\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.vietnamtownsanjose.com/\">\u003cstrong>Vietnam Town\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-22091\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg\" alt=\"\" width=\"800\" height=\"1064\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-800x1064.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1020x1357.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-768x1022.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1154x1536.jpg 1154w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1539x2048.jpg 1539w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-1920x2555.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/IMG_6100-scaled.jpg 1924w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.champagne-billecart.fr/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Billecart-Salmon Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $95\u003c/em>\u003cbr>\nI have a passion for pink Champagne. So much so that I’ve inked a tattoo on my leg of a glass inspired by my favorite French sparkler — Billecart-Salmon Brut Rosé. This historic Champagne house was founded more than two hundred years ago and today is run by a seventh generation family member, Mathieu Roland-Billecart. What’s unique about this ultra-chic wine is that it’s made from the traditional two red grapes of the Champagne region — Pinot Noir and Pinot Meunier — blended with Chardonnay and is vinified as a red wine. This gives the bubbly structure, rose-petal aromatics with orange peel and red-fruited flavors. It is class in a glass and worth the splurge.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saintcosme.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Château de Saint Cosme\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes du Rhône, France $19\u003c/em>\u003cbr>\nMany wine drinkers are familiar with reds from the southern French region of the Cotes du Rhône (there are also terrific whites). An iconic producer from the appellation of Gigondas, is Château de Saint Cosme. Their Saint Cosme (pronounced COMB) is made from 100 percent Syrah unlike many versions from the region, which are blended with other grapes such as Grenache. The winery’s farming is certified organic, and it shows through in the purity of this red. Sleek with vibrant mineral notes, it’s not made using oak barrels, which allows the grapes to shine. Red berry fruit with a black peppery kick and silky texture makes this an affordable option to enjoy year-round. It’s worthy of twice-the-price!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://banfiwinesusa.com/italy/rosa-regale-sparkling-rose-brachetto-dacqui-docg/\">\u003cspan style=\"color: #339966\">\u003cstrong>Rosa Regale, Rosé Dolce\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Brachetto d’Acqui DOCG, Italy $24\u003c/em>\u003cbr>\nHailing from the hilly northern Italian Piedmont region, this unique semi-sweet wine is a perfect dessert sipper. Lightly sparkling, it’s made from local Brachetto d’Acqui grape in a pink style with citrus and red berry freshness balancing the kiss of sweetness. It’s a wine to sip chilled for a refreshing après meal drink, or pair it with berry tarts or lemon cake. It’s also one to sip alongside spicy dinner fare from red curry dishes to birria tacos. Beautifully packaged, it makes a perfect gift, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Comal, Hook Fish Co, Jo’s Modern Thai",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 4, airs Thursday, May 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>A bustling, open kitchen greets you at Berkeley’s \u003cstrong>Comal\u003c/strong>, a go-to spot for fresh, handmade tortillas, tequila flights and other regional Oaxacan favorites. With a lush, intimate patio and al fresco beer garden, this Michelin Bib Gourmand-recognized spot is a perfect place to indulge with a craft cocktail or signature shareable snack. Then, tucked away in Mill Valley’s Tam Junction, \u003cstrong>Hook Fish Co\u003c/strong> prepares sustainable seafood in mellow yet mouthwatering ways, from loaded fish burritos to delicate, citrus-forward poke and ceviche. Finally, in Oakland, at yet another Bib Gourmand-recognized joint, \u003cstrong>Jo’s Modern Thai\u003c/strong> is a date night destination for those in the mood to fall in love – with bold, fragrant Thai dishes! Inspired by and embodying tropical vibes, Jo’s pairs traditional Thai recipes with familiar California ingredients. Reporter Cecilia Phillips closes out this week’s episode with a visit to \u003cstrong>Presidio Tunnel Tops\u003c/strong>, San Francisco’s new federal park, a 14-acre urban oasis with unbeatable views of the Golden Gate Bridge; there, she samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food and more.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21774 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julie Wong, Alexander Coughlin and Nina Moreno from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://comalberkeley.com\">\u003cb>Comal\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hookfishco.com\">\u003cstrong>Hook Fish Co\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.josmodernthai.com\">\u003cstrong>Jo’s Modern Thai\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.presidiotunneltops.gov/\">\u003cstrong>Presidio Pop Up at Presidio Tunnel Tops\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21775 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1920x1280.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/small-lot/2019-brut-rose-methode-champenoise-2019\">\u003cstrong>2019 Cuvaison Brut Rosé, Méthode Champenoise\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Los Carneros, Napa Valley, California, $60\u003cbr>\n\u003c/em>Cuvaison is a Napa classic. Founded in 1979, it crafts wines of elegance and complexity from the cool climate Carneros region. This Rosé sparkling is fruit driven yet dry and crisp. Made with a blend of Pinot Noir and Chardonnay in the traditional method (with the bubbles formed in each bottle), this pink is perfect to pair with sweet and spicy shrimp cocktail or mushroom-topped pork tenderloin…or simply sip by itself and appreciate life!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theoremvineyards.com/wines/chardonnay/\">2020 Theorem Vineyards Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Moon Mountain District, Sonoma County, California, $58\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Only the third Chardonnay bottling from Theorem, this unique white showcases the purity and purpose of world-class Chardonnay. The grapes hail from their high-elevation vineyards at the top of Sonoma’s Moon Mountain District. Warm daytime temperatures coupled with cool nighttime breezes results in Chardonnay with lush generosity on the palate balanced with vibrancy and freshness. This wine is a beauty to explore and enjoy.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://vsptwinegroup.com/en/marcas/cabo-de-hornos/\">2018 Viña San Pedro ‘Cabo de Hornos’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>D.O. Valle del Cachapaol, Chile, $80\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Cabernet Sauvignon lovers and collectors usually gravitate towards bottlings from California’s Napa Valley or Bordeaux in France, but there are other places to look for cellar-worthy bottles. One of those spots is Chile and one of those wines is Cabo de Hornos. It’s a stunning red rooted in the volcanic soils of the Andes Mountains. Intense aromas of dark fruit and spice are followed by a lush texture with toothy tannins that allow for years of ageing. But you don’t have to wait to drink this Cabernet. With a few hours of decanting, it’s a sumptuous sip to pair alongside filet mignon or mushroom risotto.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 4, airs Thursday, May 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>A bustling, open kitchen greets you at Berkeley’s \u003cstrong>Comal\u003c/strong>, a go-to spot for fresh, handmade tortillas, tequila flights and other regional Oaxacan favorites. With a lush, intimate patio and al fresco beer garden, this Michelin Bib Gourmand-recognized spot is a perfect place to indulge with a craft cocktail or signature shareable snack. Then, tucked away in Mill Valley’s Tam Junction, \u003cstrong>Hook Fish Co\u003c/strong> prepares sustainable seafood in mellow yet mouthwatering ways, from loaded fish burritos to delicate, citrus-forward poke and ceviche. Finally, in Oakland, at yet another Bib Gourmand-recognized joint, \u003cstrong>Jo’s Modern Thai\u003c/strong> is a date night destination for those in the mood to fall in love – with bold, fragrant Thai dishes! Inspired by and embodying tropical vibes, Jo’s pairs traditional Thai recipes with familiar California ingredients. Reporter Cecilia Phillips closes out this week’s episode with a visit to \u003cstrong>Presidio Tunnel Tops\u003c/strong>, San Francisco’s new federal park, a 14-acre urban oasis with unbeatable views of the Golden Gate Bridge; there, she samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food and more.\u003c/p>\n\u003cfigure id=\"attachment_21774\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21774 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1804_CPBA_Comal_HookFish_JosModernThai_Guests_LS.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Julie Wong, Alexander Coughlin and Nina Moreno from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://comalberkeley.com\">\u003cb>Comal\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hookfishco.com\">\u003cstrong>Hook Fish Co\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.josmodernthai.com\">\u003cstrong>Jo’s Modern Thai\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.presidiotunneltops.gov/\">\u003cstrong>Presidio Pop Up at Presidio Tunnel Tops\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-21775 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"427\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/CPBA_1804_Wine-A-1920x1280.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/small-lot/2019-brut-rose-methode-champenoise-2019\">\u003cstrong>2019 Cuvaison Brut Rosé, Méthode Champenoise\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Los Carneros, Napa Valley, California, $60\u003cbr>\n\u003c/em>Cuvaison is a Napa classic. Founded in 1979, it crafts wines of elegance and complexity from the cool climate Carneros region. This Rosé sparkling is fruit driven yet dry and crisp. Made with a blend of Pinot Noir and Chardonnay in the traditional method (with the bubbles formed in each bottle), this pink is perfect to pair with sweet and spicy shrimp cocktail or mushroom-topped pork tenderloin…or simply sip by itself and appreciate life!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.theoremvineyards.com/wines/chardonnay/\">2020 Theorem Vineyards Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Moon Mountain District, Sonoma County, California, $58\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Only the third Chardonnay bottling from Theorem, this unique white showcases the purity and purpose of world-class Chardonnay. The grapes hail from their high-elevation vineyards at the top of Sonoma’s Moon Mountain District. Warm daytime temperatures coupled with cool nighttime breezes results in Chardonnay with lush generosity on the palate balanced with vibrancy and freshness. This wine is a beauty to explore and enjoy.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://vsptwinegroup.com/en/marcas/cabo-de-hornos/\">2018 Viña San Pedro ‘Cabo de Hornos’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>D.O. Valle del Cachapaol, Chile, $80\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Cabernet Sauvignon lovers and collectors usually gravitate towards bottlings from California’s Napa Valley or Bordeaux in France, but there are other places to look for cellar-worthy bottles. One of those spots is Chile and one of those wines is Cabo de Hornos. It’s a stunning red rooted in the volcanic soils of the Andes Mountains. Intense aromas of dark fruit and spice are followed by a lush texture with toothy tannins that allow for years of ageing. But you don’t have to wait to drink this Cabernet. With a few hours of decanting, it’s a sumptuous sip to pair alongside filet mignon or mushroom risotto.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. The ‘Three by Wade’ Cabernet is lush yet vibrant and comes in a beautifully designed bottle that makes a statement. Grab a glass, watch a game, and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. The ‘Three by Wade’ Cabernet is lush yet vibrant and comes in a beautifully designed bottle that makes a statement. Grab a glass, watch a game, and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 2, airs Thursday, April 27, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beignets, biscuits and other brunch faves…in wine country? Located along scenic Sonoma Highway 12 in Kenwood, \u003c/span>\u003cb>TIPS Roadside\u003c/b>\u003cspan style=\"font-weight: 400\"> cooks up hearty, Southern-inspired comfort food that’s the perfect fare to fuel up for an afternoon of wine country touring (or even to soak up the morning mimosas after)! Then, in Oakland, \u003c/span>\u003cb>Café Colucci \u003c/b>\u003cspan style=\"font-weight: 400\">crafts vegetarian-friendly Ethiopian dishes that highlight the unique spices, heirloom herbs and flavors of East African cuisine. Finally, in San Francisco’s Lower Pacific Heights, \u003c/span>\u003cb>Routier\u003c/b>\u003cspan style=\"font-weight: 400\">, co-founded by one of the region’s most renowned pastry chefs, whips up “French-ish” fare, celebrating the elegance and refinement of French cuisine, wine and, of course, dessert.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21749\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21749 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\" ' width=\"640\" height=\"335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-1020x534.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-800x419.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-160x84.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco-768x402.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA1802_TIPSRoadside_CafeColucci_Routier_Guests_LeslieSbrocco.jpeg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Holly Rickett, Anna Myalyuk and Arash Bayatmakou from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tipsroadside.com\">\u003cstrong>TIPS Roadside \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://cafecolucci.com\">\u003cstrong>Café Colucci\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://routiersf.com\">\u003cstrong>Routier\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21750 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"777\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-1020x1238.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-800x971.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-160x194.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C-768x932.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1802_Wine-C.jpg 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.lunazultequila.com\">\u003cstrong>Lunazul Tequila Blanco\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Jalisco, Mexico, $22\u003cbr>\n\u003c/em>As a tequila lover, I always assess the quality of a producer by their blanco expression. That’s because the style is not aged in barrels and is therefore the purest expression of 100 percent blue agave distillate. The Lunazul is smooth, spicy and earthy showcasing the best of a blanco’s unique qualities. Sip it simply poured over ice or with a splash of soda.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.miraval.com\">2021 Chateau Miraval Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem> Côtes de Provence, France, $21\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>French rosé is the benchmark style of pink wine. Why? Its sun-splashed elegance brings the south of France to life. This beautifully dry and fruit-driven rosé captures the essence of Provence. Made with grapes such as Cinsault and Grenache, it’s complex but delicate on the palate. A pink that is seriously fun to sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"www.bcellars.com\">2020 B Cellars ‘Hudson Vineyard’ Syrah\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Napa Valley, California, $98\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An extraordinary estate nestled on Oakville Cross Road, this is one of the most desirable spots to visit in Napa. Their wine experiences on offer rank among the Valley’s best. Their wines are also world class. This intense, saturated Syrah is deeply-hued with rich red berry flavors and a kick of peppery spice — a worthy splurge.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: One House Bakery, Burma 2, The Monk's Kettle Terra Linda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 1, airs Thursday, April 20, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In Benicia, \u003c/span>\u003cb>One House Bakery \u003c/b>\u003cspan style=\"font-weight: 400\">uses the force to win over customers with buttery baked goods — think everything from fresh breads and sweet pastries to savory meat pies and house-made soups. This North Bay spot even went viral in 2022 thanks to one of its most creative concoctions: a life-size “Pan Solo,” a rendering of famed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Star Wars \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">hero Han Solo composed entirely of bread. Then, in Walnut Creek, \u003c/span>\u003cb>Burma 2\u003c/b>\u003cspan style=\"font-weight: 400\"> dishes up authentic Burmese cuisine, offering traditional favorites like crunchy tea leaf salad and fresh-from-the-wok shrimp stir fry alongside Burmese-inspired cocktails and beers. Finally, nestled in a quiet San Rafael neighborhood, \u003c/span>\u003cb>The Monk’s Kettle Terra Linda \u003c/b>\u003cspan style=\"font-weight: 400\">brings big, juicy burgers, beers and brewpub fare to a lively, family-friendly space.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21715\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21715 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_Season18_1801_Guests_LeslieSbrocco.jpeg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alex Friedman, Janice Wang and Adriel Socrates from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://onehousebakery.com\">\u003cb>One House Bakery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://burma2.com\">\u003cstrong>Burma 2\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/terra-linda/\">\u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21738 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"619\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-2048x1979.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/04/CPBA_1801_Wine-B-1920x1856.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.earlstevensselections.com\">\u003cstrong>Kuiper Belt ‘Atmospheric’ Dry Gin by E-40\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>$45\u003cbr>\n\u003c/em>As a gin lover, I’ve become enamored with an out-of-this-world dry gin dubbed Kuiper Belt. Made with eight unique botanicals, this juniper, floral, and citrus-scented spirit comes in a sleek, space-age shaped bottle. The celestial label depicts icy asteroids of the galactic Kuiper Belt encouraging drinkers to pour this bold spirit over ice and sip. I enjoy it with tasty tonic or in a heavenly Negroni. Earl Stevens is a Bay Area legend. Otherwise known as rap icon and music mogul, E-40, Earl was born in Vallejo and has made the Bay Area his home. In addition to his music, food projects, and myriad entrepreneurial ventures, he is making a name for himself with quaffable wines and smooth spirits under his Earl Stevens Selections brand.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://macrostiewinery.com/\">2020 MacRostie Nightwing Vineyard Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Petaluma Gap, Sonoma County, $48\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>With a history stretching back more than 30 years, Steve MacRostie and winemaker, Heidi Bridenhagen, make wines that showcase the unique places the grapes are grown. They source fruit from more than 20 Chardonnay vineyard sites throughout the state and this is the inaugural vintage from the cool-climate Nightwing vineyard. Crisp and layered, it’s a stunning sip. Try all the MacRostie expressions as the winery crafts some of California’s best Chardonnays.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.duckhornwineshop.com/product/2020-greenwing-columbia-valley-cabernet-sauvignon\">2020 Greenwing Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Columbia Valley, Washington State, $30\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Napa Valley icon, Duckhorn, is famed for California Cabernet Sauvignon. But, their Golden state bottlings are now complemented by a worthy Cab from Washington. I’ve long been a fan of rich reds from the Columbia Valley of Washington state and this affordable wine demonstrates why…it is saturated with dark berry fruit flavors underscored with a kick of peppery complexity. Balancing elegance with intensity is a hallmark of both Columbia Valley and the craftsmanship of Duckhorn Cabernets.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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 />",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"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"
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},
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"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. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
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