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"content": "\u003cp>[aside postID='checkplease_19887' label='Watch Last Season Now']\u003cbr>\nCheck, Please! Bay Area Season 14 episode 1 airs Thursday, April 11 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, we visit a red caboose in Half Moon Bay housing a restaurant helmed by a Michelin-starred chef called \u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> where the menu is small but has a large heart. Next, we’re off to a neighborhood destination in the Glenview neighborhood of Oakland, a cozy spot named after Italy’s most famous tomato, \u003ca href=\"http://marzanorestaurant.com/\">Marzano\u003c/a>. Finally, we end in Berkeley at \u003ca href=\"https://www.eastbayspicecompany.com/\">East Bay Spice Company\u003c/a>, a college-town bar with intriguing cocktails, hot Indian food and a cool vibe.\u003c/p>\n\u003cfigure id=\"attachment_20092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20092\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9028-e1554832630689.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 1.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 1. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://marzanorestaurant.com/\">Marzano\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.eastbayspicecompany.com/\">East Bay Spice Company\u003c/a> (Berkeley)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cstrong>\u003ca href=\"https://www.champagne-palmer.fr/en/vins/blanc-de-blancs-2/\">NV Palmer & Co Blanc de Blancs, Champagne, France $60\u003c/a>\u003c/strong>\u003cbr>\nChampagne is one of the world’s finest pleasures. I find I’m a much happier person with bubbles in hand. This Chardonnay-based sparkling is elegant and full of finesse. Citrus-scented with underlying aromas of freshly-baked bread, the stylish Champagne is supported by a ping of palate-pleasing minerality. It’s a wine to drink now or will benefit from a few years of aging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you haven’t heard of this Champagne producer, it’s one to seek out when splurging on sparkling. Palmer & Co has more than 415 hectares of sustainably-grown vineyards with nearly half of those classified as Grands and Premiers Cru from the Montagne de Reims area of Champagne, France. A true classic.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kimcrawfordwines.com/us/products/signature-reserve-sauvignon-blanc/\">2017 Kim Crawford ‘Signature Reserve’ Sauvignon Blanc, Marlborough, New Zealand $25\u003c/a>\u003c/strong>\u003cbr>\nPopular with Sauv-Savvie Americans, Kim Crawford is a recognized and much-loved brand. (It was actually started by a winemaker named Kim and his wife Erica Crawford, though no longer owned by them.) This bottling, however, is more powerful than its familiar Kim Crawford brethren. It takes Kiwi Sauvignon Blanc to the next level. Intensely fruit-driven with layers of tangy lemon/lime freshness, it also sports full-bodied flair and a mouthwatering finish.\u003c/p>\n\u003cp>Serve with shellfish and salads, of course, but don’t forget it has enough stuffing to take on roast chicken with mustard sauce or even grilled pork chops with mango salsa. Highly recommended with a serious “wow” factor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://store.earlymountain.com/product/17-Foothills\">2016 Early Mountain Foothills, Virginia $27\u003c/a>\u003c/strong>\u003cbr>\nI have been impressed by the quality of the wines coming from Virginia for the past few years. After visiting the region to explore its history and plethora of stunning properties, I believe Virginia ranks among the best places in the country to taste wine. And it’s not just me. The Early Mountain winery—located in the foothills of the Blue Ridge Mountains—was even voted the best winery tasting room nationwide in 2016, according to a USA Today Reader’s Choice poll.\u003c/p>\n\u003cp>This supple blend of mostly Merlot, Cabernet Franc, Syrah and a smattering of other grapes, is succulently juicy with dark berry notes. It’s easy to indulge in with all that forward fruit, but the red blend is supported by bright acidity and a lush mouthfeel. A wine to unscrew and enjoy while unwinding after a long day’s work.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.suntory.co.jp/wnb/rokugin/en/\">Roku Japanese Craft Gin, Japan $40\u003c/a>\u003c/strong>\u003cbr>\nI’m going out on a limb here, but this is my favorite gin. Period. I buy multiple bottles of it at a time because I drink it so quickly…it’s just that delicious. Hailing from Japan (watch out Japanese whiskey!), it is the most subtle yet flavorful smooth gin I’ve ever sipped. With botanicals of sencha green tea, Yuzu peel, Sakura flower and more, the aromas and flavors are delicate and unique.\u003c/p>\n\u003cp>Pour a taste by itself to get a sense of the gin’s dry finish and silky texture. Splash Roku with top-notch tonic and a peel of yuzu or tangerine for the perfect G & T. See if it doesn’t land on your favorite list, too.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_20095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20095\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9015-e1554832765120.jpg\" alt=\"Wine that guests drank on the set of season 14 episode 1.\" width=\"1920\" height=\"1234\">\u003cfigcaption class=\"wp-caption-text\">Wine that guests drank on the set of season 14 episode 1. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCheck, Please! Bay Area Season 14 episode 1 airs Thursday, April 11 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, we visit a red caboose in Half Moon Bay housing a restaurant helmed by a Michelin-starred chef called \u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> where the menu is small but has a large heart. Next, we’re off to a neighborhood destination in the Glenview neighborhood of Oakland, a cozy spot named after Italy’s most famous tomato, \u003ca href=\"http://marzanorestaurant.com/\">Marzano\u003c/a>. Finally, we end in Berkeley at \u003ca href=\"https://www.eastbayspicecompany.com/\">East Bay Spice Company\u003c/a>, a college-town bar with intriguing cocktails, hot Indian food and a cool vibe.\u003c/p>\n\u003cfigure id=\"attachment_20092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20092\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/IMG_9028-e1554832630689.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 1.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 1. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad’s Luncheonette\u003c/a> (Half Moon Bay)\u003c/li>\n\u003cli>\u003ca href=\"http://marzanorestaurant.com/\">Marzano\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.eastbayspicecompany.com/\">East Bay Spice Company\u003c/a> (Berkeley)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cstrong>\u003ca href=\"https://www.champagne-palmer.fr/en/vins/blanc-de-blancs-2/\">NV Palmer & Co Blanc de Blancs, Champagne, France $60\u003c/a>\u003c/strong>\u003cbr>\nChampagne is one of the world’s finest pleasures. I find I’m a much happier person with bubbles in hand. This Chardonnay-based sparkling is elegant and full of finesse. Citrus-scented with underlying aromas of freshly-baked bread, the stylish Champagne is supported by a ping of palate-pleasing minerality. It’s a wine to drink now or will benefit from a few years of aging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 13 episode 24 airs Thursday, December 20 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Our first guest is a teen who’s been chowing down on the homey Italian fare at \u003ca href=\"http://www.antipastosdeli.com/\">Antipastos\u003c/a> in San Jose ever since he was a bambino. Next up, an ultimate frisbee champ who shares his love for \u003ca href=\"http://www.theveghub.com/\">The Veg Hub\u003c/a>, a fast-casual spot offering healthy, hearty vegan dishes in Oakland. Can’t decide between a steaming bowl of ramen or a sushi roll instead? Well, an avid young baker thinks she’s found the perfect solution at \u003ca href=\"http://cocoramen.com/\">Coco’s Ramen\u003c/a>, a cozy Japanese restaurant in San Francisco that offers the best of both worlds.\u003c/p>\n\u003cfigure id=\"attachment_20002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20002\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/12/IMG_8680-e1545261026296.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 13 episode 24.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 13 episode 24. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.antipastosdeli.com/\">Antipastos\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theveghub.com/\">The Veg Hub\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://cocoramen.com/\">Coco’s Ramen\u003c/a> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area Season 13 episode 15 airs Thursday, October 18 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, we begin at \u003ca href=\"http://tommysjoynt.com/\">Tommy’s Joynt\u003c/a>, a local institution in San Francisco where the food is served hot and ready, cafeteria-style. Our next destination is in Oakland where \u003ca href=\"http://belottirb.com/\">Belotti Ristorante e Bottega\u003c/a> is led by a Milan born chef offering a fresh, elegant take on Northern Italian cuisine. Last, we visit \u003ca href=\"http://5a5stk.com/\">5A5 Steak Lounge\u003c/a>, a contemporary steakhouse serving prime cuts from around the world right here in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_19890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19890\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5594-e1539723921187.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 13 episode 15.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 13 episode 15. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tommysjoynt.com/\">Tommy’s Joynt\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://belottirb.com/\">Belotti Ristorante e Bottega\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://5a5stk.com/\">5A5 Steak Lounge\u003c/a> (San Francisco) [CLOSED]\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine, beer, and spirits the guests and I drank on set during the taping of the show. I will also share some \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">wine, beer and spirits tips\u003c/a> with each episode. This week I discuss: \u003ca href=\"https://www.kqed.org/checkplease/19893/check-please-bay-area-wine-tips-prosecco\">Prosecco\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.decoywines.com/product/2017-decoy-california-rose\">2017 Decoy Rosé, California $20\u003c/a>\u003cbr>\nIt’s not just France that owns the dry rosé category these days. California versions are topping ‘favorite’ lists, as well. This Provencal-inspired pink is crafted with an eclectic roundup of grapes including Syrah, Vermentino, Carignan, and Pinot Noir. It’s bright and refreshing yet spicy and savory. From sipping a glass on the patio to drinking the rest of the bottle with a meal, the Decoy delivers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://imagerywinery.com/wp-content/uploads/2018/03/iew17_sauv-blanc_CA_tn.pdf\">2017 Imagery Estate Sauvignon Blanc, California $20\u003c/a>\u003cbr>\nThe focus of Imagery is what they call the “artistry of fine wine.” In painting, artistry means creating beauty with each brushstroke. In winemaking, artistry shines through in blending and winemaking choices. This crisp and complex Sauvignon Blanc has a touch of dry Muscat in the blend creating new flavor discoveries with each sip. It’s deliciously different.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jlohr.com/wines/2013-cuv%C3%A9e-st-e\">2014 J. Lohr ‘Cuvée St. E’ Paso Robles, California $52\u003c/a>\u003cbr>\nI am a fan of J. Lohr’s wines. Having the opportunity to taste many of their bottlings in the course of my career, I believe they’re among the top ten of California’s most classic producers. Whether you want to spend $10 or $100, J. Lohr overdelivers quality for the price. This lovely red is inspired by the beauty of France’s Right Bank area of St. Émilion. It wears a Bordeaux beret to complete its classy California core. Made with Cabernet Franc, Cabernet Sauvignon, Merlot, and a whisper of Malbec, the red is balanced and stylish with dark-fruited lushness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.maquis.cl/en/nuestros-vinos/franco/\">2011 Viña Maquis ‘Franco’ Cabernet Franc, Colchagua Valley, Chile $85\u003c/a>\u003cbr>\nIf you’re looking for a unique, high-end wine to impress, look no further than Franco. For four generations, Viña Maquis in Chile’s Colchagua Valley, has been owned by the Hurtado family. They have specialized in powerfully-built yet elegant Cabernet Franc-based wines. Franco is the star and one of Chile’s iconic reds. The artwork depicted on the labels pays homage to the native Mapuche culture while the wine captures the old-vine, singular character of Cabernet Franc from some of the best vineyard plots in Chile.\u003c/p>\n\u003cfigure id=\"attachment_19891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19891\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5611-e1539724008957.jpg\" alt=\"Wine that guests drank on the set of season 13 episode 15.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine that guests drank on the set of season 13 episode 15. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 13 episode 15 airs Thursday, October 18 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, we begin at \u003ca href=\"http://tommysjoynt.com/\">Tommy’s Joynt\u003c/a>, a local institution in San Francisco where the food is served hot and ready, cafeteria-style. Our next destination is in Oakland where \u003ca href=\"http://belottirb.com/\">Belotti Ristorante e Bottega\u003c/a> is led by a Milan born chef offering a fresh, elegant take on Northern Italian cuisine. Last, we visit \u003ca href=\"http://5a5stk.com/\">5A5 Steak Lounge\u003c/a>, a contemporary steakhouse serving prime cuts from around the world right here in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_19890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19890\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5594-e1539723921187.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 13 episode 15.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 13 episode 15. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tommysjoynt.com/\">Tommy’s Joynt\u003c/a> (San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://belottirb.com/\">Belotti Ristorante e Bottega\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://5a5stk.com/\">5A5 Steak Lounge\u003c/a> (San Francisco) [CLOSED]\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine, beer, and spirits the guests and I drank on set during the taping of the show. I will also share some \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">wine, beer and spirits tips\u003c/a> with each episode. This week I discuss: \u003ca href=\"https://www.kqed.org/checkplease/19893/check-please-bay-area-wine-tips-prosecco\">Prosecco\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.decoywines.com/product/2017-decoy-california-rose\">2017 Decoy Rosé, California $20\u003c/a>\u003cbr>\nIt’s not just France that owns the dry rosé category these days. California versions are topping ‘favorite’ lists, as well. This Provencal-inspired pink is crafted with an eclectic roundup of grapes including Syrah, Vermentino, Carignan, and Pinot Noir. It’s bright and refreshing yet spicy and savory. From sipping a glass on the patio to drinking the rest of the bottle with a meal, the Decoy delivers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://imagerywinery.com/wp-content/uploads/2018/03/iew17_sauv-blanc_CA_tn.pdf\">2017 Imagery Estate Sauvignon Blanc, California $20\u003c/a>\u003cbr>\nThe focus of Imagery is what they call the “artistry of fine wine.” In painting, artistry means creating beauty with each brushstroke. In winemaking, artistry shines through in blending and winemaking choices. This crisp and complex Sauvignon Blanc has a touch of dry Muscat in the blend creating new flavor discoveries with each sip. It’s deliciously different.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jlohr.com/wines/2013-cuv%C3%A9e-st-e\">2014 J. Lohr ‘Cuvée St. E’ Paso Robles, California $52\u003c/a>\u003cbr>\nI am a fan of J. Lohr’s wines. Having the opportunity to taste many of their bottlings in the course of my career, I believe they’re among the top ten of California’s most classic producers. Whether you want to spend $10 or $100, J. Lohr overdelivers quality for the price. This lovely red is inspired by the beauty of France’s Right Bank area of St. Émilion. It wears a Bordeaux beret to complete its classy California core. Made with Cabernet Franc, Cabernet Sauvignon, Merlot, and a whisper of Malbec, the red is balanced and stylish with dark-fruited lushness.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.maquis.cl/en/nuestros-vinos/franco/\">2011 Viña Maquis ‘Franco’ Cabernet Franc, Colchagua Valley, Chile $85\u003c/a>\u003cbr>\nIf you’re looking for a unique, high-end wine to impress, look no further than Franco. For four generations, Viña Maquis in Chile’s Colchagua Valley, has been owned by the Hurtado family. They have specialized in powerfully-built yet elegant Cabernet Franc-based wines. Franco is the star and one of Chile’s iconic reds. The artwork depicted on the labels pays homage to the native Mapuche culture while the wine captures the old-vine, singular character of Cabernet Franc from some of the best vineyard plots in Chile.\u003c/p>\n\u003cfigure id=\"attachment_19891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19891\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5611-e1539724008957.jpg\" alt=\"Wine that guests drank on the set of season 13 episode 15.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine that guests drank on the set of season 13 episode 15. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Uma Casa Restaurant, Ritu Indian Soul Food, Homeroom Mac + Cheese",
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"content": "\u003cp>Check, Please! Bay Area Season 13 episode 14 airs Thursday, October 11 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, authentic Portuguese flavors take us to our first spot: \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a> in San Francisco. And for the seasonal Indian-cuisine-with-a-twist, we stay in San Francisco for a trip to \u003ca href=\"https://www.ritusf.com/\">Ritu Indian Soul Food\u003c/a>. Finally, it’s all about cheesy macaroni, in all its glorious variations, at \u003ca href=\"https://homeroom510.com/\">Homeroom Mac + Cheese\u003c/a> in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_19866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19866\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5270-e1539210143617.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 13 episode 14.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 13 episode 14. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a> (San Francisco) \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ritusf.com/\">Ritu Indian Soul Food\u003c/a> (San Francisco) [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://homeroom510.com/\">Homeroom Mac + Cheese\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine, beer, and spirits the guests and I drank on set during the taping of the show. I will also share some \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">wine, beer and spirits tips\u003c/a> with each episode. This week I discuss: \u003ca href=\"https://www.kqed.org/checkplease/19874/check-please-bay-area-wine-tips-about-wines-in-a-can\">wines in a can\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/wine/willamette-valley-sparkling-brut-rose/\">NV La Crema Brut Rosé Sparkling, Willamette Valley, Oregon $32\u003c/a>\u003cbr>\nLa Crema is known for its primary focus on California Chardonnay and Pinot Noir. This limited-production sparkling wine, however, has found a home in Oregon’s cool-climate Willamette Valley. A blend of the winery’s signature grapes, the Pinot Noir-forward bubbly is a beauty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.travelingvineyard.com/product/2017-three-hearts-rose-france/\">2017 Three Hearts Rosé, Pays d’Oc, France $19\u003c/a>\u003cbr>\nFull disclosure…this near-perfect Rosé is a personal collaboration. As the first foray into crafting my own label, I partnered with a wonderful company, Traveling Vineyard. I’ve been a lover of refreshingly dry pinks for decades so I knew I wanted to make a wine dedicated to this style. A blend of the traditional red varieties of southern France, this Grenache, Mourvedre, Syrah trio makes for a structured yet succulent pink that’s oh so easy to drink. It also has enough power to pair with fall foods from smooth squash soups to roast pork with apple chutney. Keeping with the trio theme, Three Hearts is named for the special relationship I share with my daughter and my mother. Grab a bottle and toast to the three hearts in your life!\u003c/p>\n\u003cp>\u003ca href=\"http://www.delillecellars.com/assets/client/File/CEB_Tasting_Notes/2015%20Chaleur%20Blanc.pdf\">2015 DeLille Cellars ‘Chaleur Estate’ Blanc, Columbia Valley, Washington $36\u003c/a>\u003cbr>\nMore than 15 years ago I discovered the elegant power of wines from Delille Cellars. A Washington state icon property based in Woodinville outside Seattle, DeLille focuses on Bordeaux-style reds and whites that showcase New World flavor wrapped with Old World finesse. This stylish white is a marriage of mostly Sauvignon Blanc with Semillon grapes. It teases with floral aromas then serves up a one-two punch of baked apple fruitiness and toasty spice notes. It’s a wine to indulge in now for a treat, or cellar for a few years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paraduxx.com/product/2015-paraduxx-proprietary-napa-valley-red-wine\">2015 Paraduxx Proprietary Red Blend, Napa Valley, California $50\u003c/a>\u003cbr>\nIf I were to choose one California company whose entire portfolio consistently performs to world-class standards, Duckhorn would be it. Their lineup – from Goldeneye to Migration and Decoy to Paraduxx — not only deliver great value but rank among the world’s most highly-lauded. This Napa-centric blend leads with Cabernet Sauvignon supported by Merlot, Zinfandel and Petit Verdot. It’s an eclectic mélange of red grapes creating a deeply-hued, richly-textured wine that’s about pure drinking pleasure.\u003c/p>\n\u003cfigure id=\"attachment_19867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19867\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5275-e1539210247178.jpg\" alt=\"Wine that guests drank on the set of season 13 episode 14.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine that guests drank on the set of season 13 episode 14. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"title": "Check, Please! Bay Area reviews: Uma Casa Restaurant, Ritu Indian Soul Food, Homeroom Mac + Cheese | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 13 episode 14 airs Thursday, October 11 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In this episode, authentic Portuguese flavors take us to our first spot: \u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a> in San Francisco. And for the seasonal Indian-cuisine-with-a-twist, we stay in San Francisco for a trip to \u003ca href=\"https://www.ritusf.com/\">Ritu Indian Soul Food\u003c/a>. Finally, it’s all about cheesy macaroni, in all its glorious variations, at \u003ca href=\"https://homeroom510.com/\">Homeroom Mac + Cheese\u003c/a> in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_19866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19866\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5270-e1539210143617.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 13 episode 14.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 13 episode 14. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a> (San Francisco) \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ritusf.com/\">Ritu Indian Soul Food\u003c/a> (San Francisco) [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://homeroom510.com/\">Homeroom Mac + Cheese\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_19245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19245\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg\" alt=\"Host Leslie Sbrocco sipping wine on set\" width=\"1920\" height=\"1281\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1200x801.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-960x641.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/40/2018/05/wine-leslie-drinking1920-520x347.jpg 520w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine on set \u003ccite>(Wendy Goodfriend)\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine, beer, and spirits the guests and I drank on set during the taping of the show. I will also share some \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">wine, beer and spirits tips\u003c/a> with each episode. This week I discuss: \u003ca href=\"https://www.kqed.org/checkplease/19874/check-please-bay-area-wine-tips-about-wines-in-a-can\">wines in a can\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacrema.com/wine/willamette-valley-sparkling-brut-rose/\">NV La Crema Brut Rosé Sparkling, Willamette Valley, Oregon $32\u003c/a>\u003cbr>\nLa Crema is known for its primary focus on California Chardonnay and Pinot Noir. This limited-production sparkling wine, however, has found a home in Oregon’s cool-climate Willamette Valley. A blend of the winery’s signature grapes, the Pinot Noir-forward bubbly is a beauty.\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.travelingvineyard.com/product/2017-three-hearts-rose-france/\">2017 Three Hearts Rosé, Pays d’Oc, France $19\u003c/a>\u003cbr>\nFull disclosure…this near-perfect Rosé is a personal collaboration. As the first foray into crafting my own label, I partnered with a wonderful company, Traveling Vineyard. I’ve been a lover of refreshingly dry pinks for decades so I knew I wanted to make a wine dedicated to this style. A blend of the traditional red varieties of southern France, this Grenache, Mourvedre, Syrah trio makes for a structured yet succulent pink that’s oh so easy to drink. It also has enough power to pair with fall foods from smooth squash soups to roast pork with apple chutney. Keeping with the trio theme, Three Hearts is named for the special relationship I share with my daughter and my mother. Grab a bottle and toast to the three hearts in your life!\u003c/p>\n\u003cp>\u003ca href=\"http://www.delillecellars.com/assets/client/File/CEB_Tasting_Notes/2015%20Chaleur%20Blanc.pdf\">2015 DeLille Cellars ‘Chaleur Estate’ Blanc, Columbia Valley, Washington $36\u003c/a>\u003cbr>\nMore than 15 years ago I discovered the elegant power of wines from Delille Cellars. A Washington state icon property based in Woodinville outside Seattle, DeLille focuses on Bordeaux-style reds and whites that showcase New World flavor wrapped with Old World finesse. This stylish white is a marriage of mostly Sauvignon Blanc with Semillon grapes. It teases with floral aromas then serves up a one-two punch of baked apple fruitiness and toasty spice notes. It’s a wine to indulge in now for a treat, or cellar for a few years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paraduxx.com/product/2015-paraduxx-proprietary-napa-valley-red-wine\">2015 Paraduxx Proprietary Red Blend, Napa Valley, California $50\u003c/a>\u003cbr>\nIf I were to choose one California company whose entire portfolio consistently performs to world-class standards, Duckhorn would be it. Their lineup – from Goldeneye to Migration and Decoy to Paraduxx — not only deliver great value but rank among the world’s most highly-lauded. This Napa-centric blend leads with Cabernet Sauvignon supported by Merlot, Zinfandel and Petit Verdot. It’s an eclectic mélange of red grapes creating a deeply-hued, richly-textured wine that’s about pure drinking pleasure.\u003c/p>\n\u003cfigure id=\"attachment_19867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19867\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2018/10/IMG_5275-e1539210247178.jpg\" alt=\"Wine that guests drank on the set of season 13 episode 14.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wine that guests drank on the set of season 13 episode 14. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Luka's Taproom & Lounge: Reviews",
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"content": "\u003cp>Luka’s Taproom & Lounge: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Wednesday, January 1, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the things I like most about Luka’s is the quality of the food. Nice and well presented. The food portions are just ideal for me as it allows room for desserts. The lettuce is crisp; the vegetables are prepared with a nice bite and not overly cooked—sautéed in just enough oil. The seafood is always fresh and doesn’t come with that fishy smell. The Catfish Nuggets are wonderful! They’re well-seasoned and crunchy.\u003c/p>\n\u003cp>Reservations are good but the wait on my day was none. We were seated instantly! Food was served within a very reasonable time. It allowed time for conversations and review of the menu The server was ready upon request. Wine service is an option and a nice selection of beers and cocktails. Since I’m a BIG Clint Eastwood fan, I recommend the “High Plains Drifter.”\u003c/p>\n\u003cp>The atmosphere is upbeat, so expect a somewhat high noise level. The bar is near so sports fans do exist. However, it’s not loud enough where one could not hold a conversation. There is a pool table and lounge room on one side and a dance floor on the other open on Friday and Saturday nights with a live DJ that rocks the house. So, on certain days it can be overly loud. Pick your days carefully if you are opposed to an upbeat temple. There is window seating which I like and of course tables are the preferred pick for most. Parking is located in the rear. Very small, maybe 20 cars at best, but you can park on the street and surrounding areas. Located in uptown Oakland, it’s surrounded by new and up-and-coming bars. Music, dancing and pool, what more can you ask for? \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Sunday, December 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luka’s has a selection of comfort food with large portion sizes which comes out piping hot. We were happily surprised by their half-priced bottles of wine on Sundays. It’s a very casual atmosphere with an eclectic crowd. The restaurant can be a bit noisy so not advised to go here if you’re looking to have a quiet conversation. Good place to drop in before catching a show at the Paramount. \u003c/p>\n\u003cp>Luka’s definitely feels like a bar that serves food. There are no place settings and it has paper napkins. We sat in a booth and unfortunately there was a threesome in the booth behind us that was arguing loudly for half of our meal. None of that would usually bother me – except that for $50/each it seemed a little expensive for that type of experience. Our waitress was very attentive and kept our water filled at all times, and took our drink and food orders right away. Only miss on that front was that we waited a very long time for the dessert to come out. All in all, our evening at Luka’s was enjoyable – however, I don’t think it would be a place I’d make an effort to go back to – unless I was going to a show at the Paramount and knew Luka’s is nearby. I went with my good friends who live down the street from Luka’s and we all agreed – a good meal, but not to a level that would make us feel compelled to go back unless it was out of convenience. \u003c/p>\n\u003cp>Since we were there on a Sunday night we didn’t see the nightclub part, but that is probably for the best! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first thing that greets you when you enter Luka’s is a virtual tsunami of noise. The bar is a busy and boisterous one, with an after-work crowd letting off steam. The dining area is off to the side so there is some relief from the din, however the frequent bursts of cheering are deafening. All to be expected in a pub/taproom.\u003c/p>\n\u003cp>The service is quick, efficient and friendly. We were greeted and supplied with menus and water immediately. There were interesting non-alcoholic offerings so we tried the Pomegranate Lemonade and the Bundaberg Ginger Beer – both excellent.\u003c/p>\n\u003cp>The menu is California/high-end pub grub with a few surprises thrown in. We opted for three main dishes with the Mussels Mariniere serving as a starter. These were presented as a huge bowl with a good chewy baguette on the side. The mussels were sweet and there were no unopened holdouts. The sauce was a perfect complement, not too heavy and excellent as a dip for the bread. Next were the Winter Vegetable Pot Pie and the Mac and Cheese, both of which were baked in identical ceramic dishes with a side of sautéed green beans. The pot pie featured a cheddar crust and a tasty combination of sauce and vegetables. It is a very salty dish and quite heavy. The mac and cheese featured four cheeses and was made with pasta shells – baked with a pleasing crust. All of the cheeses seemed to blend together nicely.\u003c/p>\n\u003cp>Our server recommended the churros, and let us know that they were made by a fellow from Guatemala, so they had a premier pedigree. These are definitely not the churros you find at the ballpark – smaller and served hot in a frites-style cup wrapped in paper they come with a small dish of semi-sweet chocolate sauce. The combination – with a strong cinnamon flavor dominating—was outstanding. I would have liked to have these with an espresso; however Luka’s doesn’t offer this style of coffee. Instead I had an adequate brewed cup that was freshly brewed by our attentive server.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all a good experience here. Bring your appetite and $$.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Luka’s Taproom & Lounge: Reviews | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11503\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11446\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/christopher-hoofe125x125.jpg\" alt=\"Christopher Hoofe\" title=\"Christopher Hoofe\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Barber Shop Owner\u003cbr>\n\u003cstrong>Location:\u003c/strong> Mountain View\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Luka’s Taproom & Lounge\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Wednesday, January 1, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>One of the things I like most about Luka’s is the quality of the food. Nice and well presented. The food portions are just ideal for me as it allows room for desserts. The lettuce is crisp; the vegetables are prepared with a nice bite and not overly cooked—sautéed in just enough oil. The seafood is always fresh and doesn’t come with that fishy smell. The Catfish Nuggets are wonderful! They’re well-seasoned and crunchy.\u003c/p>\n\u003cp>Reservations are good but the wait on my day was none. We were seated instantly! Food was served within a very reasonable time. It allowed time for conversations and review of the menu The server was ready upon request. Wine service is an option and a nice selection of beers and cocktails. Since I’m a BIG Clint Eastwood fan, I recommend the “High Plains Drifter.”\u003c/p>\n\u003cp>The atmosphere is upbeat, so expect a somewhat high noise level. The bar is near so sports fans do exist. However, it’s not loud enough where one could not hold a conversation. There is a pool table and lounge room on one side and a dance floor on the other open on Friday and Saturday nights with a live DJ that rocks the house. So, on certain days it can be overly loud. Pick your days carefully if you are opposed to an upbeat temple. There is window seating which I like and of course tables are the preferred pick for most. Parking is located in the rear. Very small, maybe 20 cars at best, but you can park on the street and surrounding areas. Located in uptown Oakland, it’s surrounded by new and up-and-coming bars. Music, dancing and pool, what more can you ask for? \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/donna-macdonald125x125.jpg\" alt=\"Donna MacDonald\" title=\"Donna MacDonald\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Donna\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Consulting Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Costanera Restaurant\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Sunday, December 15, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luka’s has a selection of comfort food with large portion sizes which comes out piping hot. We were happily surprised by their half-priced bottles of wine on Sundays. It’s a very casual atmosphere with an eclectic crowd. The restaurant can be a bit noisy so not advised to go here if you’re looking to have a quiet conversation. Good place to drop in before catching a show at the Paramount. \u003c/p>\n\u003cp>Luka’s definitely feels like a bar that serves food. There are no place settings and it has paper napkins. We sat in a booth and unfortunately there was a threesome in the booth behind us that was arguing loudly for half of our meal. None of that would usually bother me – except that for $50/each it seemed a little expensive for that type of experience. Our waitress was very attentive and kept our water filled at all times, and took our drink and food orders right away. Only miss on that front was that we waited a very long time for the dessert to come out. All in all, our evening at Luka’s was enjoyable – however, I don’t think it would be a place I’d make an effort to go back to – unless I was going to a show at the Paramount and knew Luka’s is nearby. I went with my good friends who live down the street from Luka’s and we all agreed – a good meal, but not to a level that would make us feel compelled to go back unless it was out of convenience. \u003c/p>\n\u003cp>Since we were there on a Sunday night we didn’t see the nightclub part, but that is probably for the best! \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/george-schroeder125x125.jpg\" alt=\"George Schroeder\" title=\"George Schroeder\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> George\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Analytics Administrator\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> King of Falafel\u003cbr>\n\u003cstrong>Reviewed Luka’s Taproom & Lounge:\u003c/strong> Friday, January 3, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The first thing that greets you when you enter Luka’s is a virtual tsunami of noise. The bar is a busy and boisterous one, with an after-work crowd letting off steam. The dining area is off to the side so there is some relief from the din, however the frequent bursts of cheering are deafening. All to be expected in a pub/taproom.\u003c/p>\n\u003cp>The service is quick, efficient and friendly. We were greeted and supplied with menus and water immediately. There were interesting non-alcoholic offerings so we tried the Pomegranate Lemonade and the Bundaberg Ginger Beer – both excellent.\u003c/p>\n\u003cp>The menu is California/high-end pub grub with a few surprises thrown in. We opted for three main dishes with the Mussels Mariniere serving as a starter. These were presented as a huge bowl with a good chewy baguette on the side. The mussels were sweet and there were no unopened holdouts. The sauce was a perfect complement, not too heavy and excellent as a dip for the bread. Next were the Winter Vegetable Pot Pie and the Mac and Cheese, both of which were baked in identical ceramic dishes with a side of sautéed green beans. The pot pie featured a cheddar crust and a tasty combination of sauce and vegetables. It is a very salty dish and quite heavy. The mac and cheese featured four cheeses and was made with pasta shells – baked with a pleasing crust. All of the cheeses seemed to blend together nicely.\u003c/p>\n\u003cp>Our server recommended the churros, and let us know that they were made by a fellow from Guatemala, so they had a premier pedigree. These are definitely not the churros you find at the ballpark – smaller and served hot in a frites-style cup wrapped in paper they come with a small dish of semi-sweet chocolate sauce. The combination – with a strong cinnamon flavor dominating—was outstanding. I would have liked to have these with an espresso; however Luka’s doesn’t offer this style of coffee. Instead I had an adequate brewed cup that was freshly brewed by our attentive server.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Lanna Thai: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11305\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11246\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/john-zukoski125x125.jpg\" alt=\"John Zukoski\" title=\"John Zukoski\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> John\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Director of Finance\u003cbr>\n\u003cstrong>Location:\u003c/strong> Pleasanton\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Lanna Thai\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>The Lanna Thai experience leaped off to a fantastic start with the recently unveiled Chicken Dumpling Shooters. This Lanna Thai original features four fun-sized crispy chicken dumplings in sake glasses accompanied by a small carafe of yellow coconut curry sauce. My heart was singing after drenching the dumplings in the freshly made curry sauce and shooting them back to enjoy the spicy and savory goodness that opened my taste buds for bliss of the evening. Next was another Lanna Thai original created by Chef Prakin called Thai Poutine. This twist on the French Canadian mainstay features tender french fries smothered in a cheesy freshly-ground curry sauce, sparking lemongrass essence, snippets of Kaffir leaves to complement the lemongrass, and an egg sunny side up to top off the wondrous creation. Similar to the actors in the cast of “Cheers,” while each ingredient was a star on its own, the culminating effect of all the flavors was divine. \u003c/p>\n\u003cp>Next up was a culinary etude called quite simply the Thai Wrap. Simplistic and yet evocative like Mondrian’s Composition works, the Thai wrap featured a spicy and savory rice, al dente Thai-style veggies with a lightly sweetened glaze, and grilled chicken shavings all wrapped up into a tortilla. The point and counterpoint features of the Thai wrap created the perfect launching pad for our final course.\u003c/p>\n\u003cp>Imbued with a kaffir-infused sauce and accented with delicious scallions, chili peppers, and green and red bell peppers, the 3 Pepper Chicken was an overture of many of the flavors showcased throughout the evening with the bright essence of the kaffir, the savoriness of the lightly crisped chicken strips, the spiciness of the peppers displayed on a canvas of fluffy white rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The quality and portion sizes were very generous especially for the price of only around $20 per person excluding wine and beer. Lanna Thai features a wide complement of wine options as well as an impressive selection of draft and bottled beers. In addition to the wonderful gastronomic experience, the team at Lanna Thai ensured that our every need was met.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/rachel-tripathy125x125.jpg\" alt=\"Rachel Tripathy\" title=\"Rachel Tripathy\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Rachel\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Project Assistant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> 20 Spot\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Sunday, January 5, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Thai food is one of my favorite dinner choices, and I was excited to dine at Lanna Thai. While the food was enjoyable, and the prices were more than reasonable, the atmosphere and service could be improved to create a better dinner experience. \u003c/p>\n\u003cp>The menu is typical of many Thai restaurants in the area, with appetizers such as Chicken Satay, Spring Rolls, and Papaya Salad. They offer a variety of curries, noodle dishes, and wok sautéed vegetables and meats. I wanted to order everything, but limited myself to an appetizer, entrée, and side soup. They offer wine by the glass, carafe, and bottle, so I ordered a glass of a 2010 Pinot Gris by Acrobat. The wine was nothing to write home about, but it was just fine for some Thai food. \u003c/p>\n\u003cp>I ordered the Lettuce Wraps with Tofu to start. While the romaine was a little too small for making actual wraps, I really enjoyed this dish. The fried tofu was perfectly seasoned, served in a slightly sweet and tangy sauce with carrots and green onions. The bright acidity of the lemon and ginger in the dish worked perfect for an appetizer. The portion is easily sharable between 2-4 people.\u003c/p>\n\u003cp>For my entrée I ordered the Pad See Ew with Chicken, and a cup of the Tom Kha Soup. The Pad See Ew was good, although not the best I have had in the Bay Area. The healthy serving of wide rice noodles was served with a savory brown sauce, scrambled egg, broccoli, and chicken. I would have enjoyed the addition of more vegetables to this dish. The soup was amazing! The coconut milk soup was served with tofu, carrot, white and green onion, and garnished with sweet chili oil that I loved! \u003c/p>\n\u003cp>If I lived in the area, I would probably return—especially because the staff was so nice—but I won’t be making the drive out all the way from San Francisco. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/06/andrea-ramirez125x125.jpg\" alt=\"Andrea Ramirez\" title=\"Andrea Ramirez\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrea\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Custom Marketing Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Mateo\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Chalet Ticino\u003cbr>\n\u003cstrong>Reviewed Lanna Thai:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>Lanna Thai is family friendly Thai restaurant that offers a broad menu of expertly prepared Thai dishes. Parking is very convenient. It’s a casual restaurant that was very clean and was the kind of place where you could go for lunch, dinner or even for takeout. They deliver too. \u003c/p>\n\u003cp>We were seated immediately. I ordered a Thai Iced Tea, while my boyfriend ordered a Singha. The menu has a lot of affordable options. We went nuts ordering.\u003c/p>\n\u003cp>First were appetizers: the flavor of the Tom Kha Soup ($7.95) was as good as it gets. The soup itself could have been a bit hotter but it tasted wonderful. The Crab Rangoons ($5.95) were clearly homemade – so many restaurants serve frozen ones. They weren’t greasy or fishy, though they actually didn’t taste like there was much crab inside. They were the perfect blend of creamy, sweet and salty. We also ordered Roti ($5.95) which was tender and neither too doughy, too moist nor too thick. \u003c/p>\n\u003cp>Midway through the appetizers our entrees arrived. We had ordered everything of “medium,” heat. I’m so used to Thai restaurants having things be fiery hot, but the medium here was truly medium (maybe less) and I wish I would have ordered hot, since I like heat. On our server Rose’s recommendations, we ordered the Pumpkin Curry with Tofu ($11.95). I think this one would have been most delicious if it were all Kabocha. I love kabocha though, the texture of it was firm enough you could chew it. The Sweet Chili Beef ($9.95) was sweet, mildly spicy and came with onions, and the Massamun Beef Curry ($9.95) was on par with the Thai restaurants I patronize in my area. Both beef dishes used good quality meat which was neither sinewy nor fatty. That shouldn’t be overlooked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After barely putting a dent in all of the food we ordered, I was grateful to our server for packing it all up in to-go boxes. It made tasty lunches and dinners for the next few days. We did decide to try dessert and went for the Sweet Sticky Rice with Mango ($5.95). It was a nice and light sweet-finish to our meal, but by that point I was ready for a nap.\u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Pinole Creek Café: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11200\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11147\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" title=\"Kara Braxton\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/kara-braxton125x125.jpg\" alt=\"Kara Braxton\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Kara\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Flight Attendant\u003cbr>\n\u003cstrong>Location:\u003c/strong> Richmond\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Pinole Creek Café\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Thursday, December 19, 2013\u003cbr>\n\u003c/p>\n\u003cp>Pinole Creek Café is a small neighborhood family run restaurant in Old Town Pinole. Pinole Creek Café is actually located in an old Victorian home which Raymond and Jinny Kim converted into a restaurant over 25 years ago. As you climb the steps up to the restaurant, it feels like you are going to a friend’s house for dinner. When you enter, you are graciously greeted by a hostess, Ray Jr. or better yet by Mr. Kim himself. He always gives everyone a big hug.\u003cbr>\nMr. Kim recommended the prix fixe menu, where for $28 you have a choice of a starter of soup or salad, an entrée selection, and a dessert selection. We all opted for the pix-fixe menu and I also ordered the Crispy Calamari for an appetizer. My Calamari came out as we got our wine. It was over-cooked and a bit chewy, but the chili aioli sort of made up for it. For our starters, I had the Caesar Salad, which was light, simple, nicely dressed and very tasty. Our entrees came out very quickly. I ordered the French Cut Pork Chops. My chops were thick cut, juicy, and tender. The portion sizes were very large…so large in fact that I took my other chop home and had it for breakfast the next morning. We finished off our meals with dessert; I had an Ice Cream Sundae.\u003c/p>\n\u003cp>The atmosphere was relaxed and the wait staff very pleasant. Mr. Kim was very lively, going around the restaurant talking to all of the guests and stopped by our table several times to crack a few jokes and to see how we were doing. The restaurant isn’t large, and tables close, but one could hold a nice conversation with your table mates and not disturb the table next to you and vice versa. All in all, it was a wonderful and affordable dining experience.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Cathy Teague\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/cathy-teague125x125.jpg\" alt=\"Cathy Teague\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Cathy\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Landscape Designer\u003cbr>\n\u003cstrong>Location:\u003c/strong> Petaluma\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Murray Circle\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Friday, December 13, 2013\u003cbr>\n\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Complimentary starters included two Gyoza and two Potstickers served with two sauces. It was nice to have something to nibble on while we waited for our food. We both had the prix fixe meal which included three courses, an excellent value. I started with the Beet Salad with arugula, roasted beets, feta cheese, pine nuts, and grapefruit – a nice combination of fresh ingredients that didn’t really come together.\u003c/p>\n\u003cp>My entree was Grilled Salmon with beurre blanc sauce, broccolini and potato gratin. The salmon was fresh and perfectly cooked, but it was a very small portion. The lemony sauce was outstanding, the broccolini was fine and the potato gratin was excellent. I had a glass of Salmon Creek merlot at $7.50/glass which was drinkable. For dessert (included with the dinner) I had a traditional Hot Fudge Sundae which was fine but not exciting.\u003c/p>\n\u003cp>The service was excellent: we arrived early for our reservation and were seated promptly. We were seated in the atrium which looked like the place to be in the small restaurant located in an old house. Lots of holiday lights and decorations festooned the room and made the atmosphere festive.\u003c/p>\n\u003cp>The same family has owned the restaurant for more than twenty years in various incarnations, and it appears that many of the customers are regulars. The owner schmoozes with all the guests and hugs all the ladies. The Chef came out to say hello to everyone at one point. The friendliness of the owners helps make it feel like you are a guest in the family’s home.\u003c/p>\n\u003cp>Overall, it was a nice experience in a nice restaurant with good food, good value and friendly service, but not worth driving over an hour to Pinole to experience. If you live in the area, it will probably become a favorite, justifiably\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" title=\"Doug Kim\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/doug-kim125x125.jpg\" alt=\"Doug Kim\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Doug\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Branding Account Manager\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Shanghai House\u003cbr>\n\u003cstrong>Reviewed Pinole Creek Café:\u003c/strong> Saturday, December 21, 2013\u003cbr>\n\u003c/p>\n\u003cp>You walk in and it’s like going home for dinner. The host and his son were very nice, greeted us warmly and were very accommodating having brought in a car seat for our infant. As we ordered and waited for our food, more people came in and you could tell that many of them were regulars being greeted by the host with a hug or “nice to see you again.” Made me feel like I was at home.\u003c/p>\n\u003cp>I went for the prix fixed menu: Prime Rib with Clam Chowder to start and my wife ordered a Seafood Pasta dish. The clam chowder was seasoned just right and creamy with some crunchy bits of bacon. They also gave us complimentary Potstickers and Goat Cheese/Spinach Fried Dumplings. Very nice. Food came out at the pace you would expect which is great when you have a fussy little baby with you.\u003c/p>\n\u003cp>My Prime Rib was AWESOME. Huge cut of juicy tender prime rib seasoned and cooked medium rare to perfection, swimming in an au jus. Every bite was just as good, whether on the outside or inside of the cut. My wife’s Marco Polo had huge chunks of fresh crab and shrimp, creamy sauce and baked to have a nice fluffy texture to the noodles. The green beans were cooked well and the mashed potatoes were fluffy and buttery; what you would expect from a home cooked meal. For dessert we had the Crème Brulee which had a warm crust to break through at the top and furnished beautifully with a bit of mint and some raspberries. It was nice and creamy with a full texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Overall, my experience was great. From the warm greetings to the fantastic food, I would definitely pay this place a visit. My assessment: solid American comfort food where you feel at home. Our meal came out to a very reasonable 73 bucks for two.\u003c/p>\n\u003chr noshade size=\"1\">\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Bistro Liaison: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11119\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=11056\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/maria-fort125x125.jpg\" alt=\"Maria Fort\" title=\"Maria Fort\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Maria\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Foundation Executive\u003cbr>\n\u003cstrong>Location:\u003c/strong> El Cerrito\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Bistro Liaison\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Thursday, January 2, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>If you are nostalgic for an authentic French bistro, Bistro Liaison in Downtown Berkeley is the place. The restaurant opened in 2001 and quickly became a destination for Francophiles because of the food (“French soul food”) and the passionate approach to French cooking by chef Todd Kniess. Chef Kniess trained at the Culinary Institute of America, Hyde Park, N.Y. and held various apprenticeships, working his way up to Chef de Cuisine before opening Bistro Liaison.\u003c/p>\n\u003cp>\tThe food is authentic French, seasonal, and encompassing many regions of France. Because all dishes are prepared with great care, it is hard to designate any signature dishes. The overall result is a wonderful tasting experience. There were five of us dining and we had the opportunity to savor several dishes, such as Tarte Flambee, Salade de Chevre, Bouillabaisse, Truite Amandine, Porc a la Normande, Boeuf Bourguignon and Ile Flottante. It was a true symphony of flavors. The server skillfully described the specials, answered questions about the menu and made recommendations. The service was smooth and well timed.\u003c/p>\n\u003cp>\tThis French Bistro is a great value for a French restaurant and I recommend it enthusiastically and plan to visit it often in the future as I have in the past. \u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/danny-gracia125x125.jpg\" alt=\"Danny Gracia\" title=\"Danny Gracia\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Danny\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> San Francisco Firefighter\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Capo’s\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Monday, January 6, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As someone who rarely (if ever) goes to Berkeley, I was pleasantly surprised at the ease of access to the restaurant as well as the ease of on-street parking with meters only monitored until 6pm. \u003c/p>\n\u003cp>\tThe restaurant was clean, and the décor was excellent. While we arrived only a few minutes after the restaurant opened, the restaurant filled up quickly. The hostess was very pleasant as well as the waitress. Service was very good. Menu was easy to read. I brought my mother-in-law who has been to France and it reminded her of an authentic French restaurant. The appetizer was very good and something different. The main courses were also both very good. Portions were very generous; noise levels were not an issue even as it filled up. We both really enjoyed the overall dining experience and will return. The price and/or value were very reasonable for quality and service.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2014/05/andrew-vontz125x125.jpg\" alt=\"Andrew Vontz\" title=\"Andrew Vontz\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Andrew\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Writer/Freelance Journalist\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> La Mar\u003cbr>\n\u003cstrong>Reviewed Bistro Liaison:\u003c/strong> Saturday, January 4, 2014\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>At 6 p.m. on a Saturday night, this quaint, elegant French bistro on a Berkeley corner had a subdued vibe and an older crowd. As we quickly found out, it’s a popular pre-theater dining spot for people attending the Berkeley Rep, and soon diners filled every table and the place bustled with energy. Friendly wait staff provided attentive, but not pushy, service and while they kept diners moving along around us, they had no problem with our more leisurely pace as we completed a French dining pentathlon. \u003c/p>\n\u003cp>An intensely rich French Onion Soup proved a solid start to the meal with focused, deep flavor. Next up we tackled Mussels in a lovely light, flavorful broth of wine, garlic, butter, shallots and tarragon topped with an interesting, delicious twist in the form of sautéed spinach. Delicious. Even with a packed, chatty dining room and a semi-open kitchen, it was still possible to have a conversation across the table without shouting, which we definitely appreciated. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Moving onto the entrees we enjoyed a perfectly medium-rare New York Strip Steak in green peppercorn sauce with fries. Concurrently, we enjoyed a Bouillabaisse loaded with seafood including scallops, shrimp, mussels, clams and rock cod in a rich, complex broth–truly one of the best bouillabaisses anyone in our party has tried. Both the steak and bouillabaisse came in unexpectedly huge portions, a very nice surprise, indeed. We only made it through half of each entree and left room to sample the Molten Chocolate Cake with vanilla bean ice cream and raspberry sauce. We were glad we did as the sweet taste nicely topped off our pleasant evening. \u003c/p>\n\u003chr size=\"1\" noshade>\n\n\u003c/div>\u003c/p>",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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.",
"airtime": "THU 10pm, FRI 1am",
"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"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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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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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"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",
"subscribe": {
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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"
},
"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": {
"site": "news",
"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"
}
},
"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",
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