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"content": "\u003cp>Check, Please! Bay Area’s second season episode 15 (215) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>The Grubstake\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=266\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=263\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=269\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Charanga\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=267\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=264\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Viognier, The Restaurant at Draeger’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=268\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=265\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/o2mDmraG3ac&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp215iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2006 A-Mano, Fiano-Greco, Puglia, Italy $13\u003c/strong>\u003cbr>\nI’ve long been a fan of this winery in the southern Italian region of Puglia. Meaning “hand-made,” the A-Mano winemaking team of Shannon and Sbalchiero (an American and Italian) is known for quality and value. This newly-released white is an even blend of two native grapes, Fiano and Greco. It’s lemony, fresh, and perfect for summer sipping.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Charanga\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Want a Mangazo, Mojito, or Merengue Margarita? Crave a Guava-rita, Cumbia Cosmo, or Caipirinha? Charanga is your destination. This Cuban/Costa Rican/Caribbean-influenced restaurant is not only a star when it comes to food, but also for unique cocktails. Meet friends at the bar for some salty yuca frita or spicy ceviche Chino Latino (tuna marinated in lime with soy sauce) and indulge in a terrific Mojito (lime, mint, and rum)…or two. The restaurant’s name means “Let’s dance,” and believe me, you’ll be ready to party at Charanga.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 14 (214) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Buckeye Roadhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | [now Mina’s Brazilian]\u003c/p>\n\u003cp>3) \u003cstrong>Udupi Palace\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttps://www.youtube.com/watch?v=fr86c-TQRZ4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp214iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Santi “Solane” Ripasso Valpolicella Classico Superiore, Italy $15\u003c/strong>\u003cbr>\nA value wine with complexity and class. Think of Solane as a “mini” Amarone — the famous red wine of northern Italy made with dried grapes. This cherry scented, vibrant and succulent red is made by repouring (\u003cem>ripasso\u003c/em>) regular Valpolicella red wine over Amarone’s remnants. Percolating through the dried fruit like water through a drip coffee machine, the resulting red is earthy, spicy, and fleshy. Pair it with osso bucco or a meat-lovers pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Buckeye Roadhouse\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a roaring fire, club-like feel, and hearty comfort food, the Buckeye is a Marin favorite. Its busy bar invites perching yourself on a stool and sipping a signature cocktail like a Strawberry Mojito or a Sausalito Sidecar. The wine list is loaded with recognizable names like \u003cstrong>Shafer’s classic Merlot from Napa Valley ($75)\u003c/strong>, but for the fun of it, look to their alternative white and reds sections. These portions of the wine list are organized by style from milder to stronger. For lighter styles don’t miss the \u003cstrong>D’Arie Rose from the Sierra Foothills ($35) \u003c/strong>or the luscious white \u003cstrong>Viognier from Alban Vineyards on California’s Central Coast ($42)\u003c/strong>. From Spain, the sassy white, \u003cstrong>Condes de Albarei Albarino ($32)\u003c/strong> marries with shellfish or salads. Reds to look for include the elegant \u003cstrong>Marimar Torres Pinot Noir ($56)\u003c/strong> and the bold Aussie \u003cstrong>Cabernet/Shiraz blend, Penfolds Bin 389 ($46)\u003c/strong>. This is a winning wine with a big Buckeye steak.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 14 (214) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Buckeye Roadhouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=258\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=255\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Canto do Brasil\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=259\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=256\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=261\">recipe\u003c/a> | [now Mina’s Brazilian]\u003c/p>\n\u003cp>3) \u003cstrong>Udupi Palace\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=260\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=257\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp214iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Santi “Solane” Ripasso Valpolicella Classico Superiore, Italy $15\u003c/strong>\u003cbr>\nA value wine with complexity and class. Think of Solane as a “mini” Amarone — the famous red wine of northern Italy made with dried grapes. This cherry scented, vibrant and succulent red is made by repouring (\u003cem>ripasso\u003c/em>) regular Valpolicella red wine over Amarone’s remnants. Percolating through the dried fruit like water through a drip coffee machine, the resulting red is earthy, spicy, and fleshy. Pair it with osso bucco or a meat-lovers pizza.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Buckeye Roadhouse\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With a roaring fire, club-like feel, and hearty comfort food, the Buckeye is a Marin favorite. Its busy bar invites perching yourself on a stool and sipping a signature cocktail like a Strawberry Mojito or a Sausalito Sidecar. The wine list is loaded with recognizable names like \u003cstrong>Shafer’s classic Merlot from Napa Valley ($75)\u003c/strong>, but for the fun of it, look to their alternative white and reds sections. These portions of the wine list are organized by style from milder to stronger. For lighter styles don’t miss the \u003cstrong>D’Arie Rose from the Sierra Foothills ($35) \u003c/strong>or the luscious white \u003cstrong>Viognier from Alban Vineyards on California’s Central Coast ($42)\u003c/strong>. From Spain, the sassy white, \u003cstrong>Condes de Albarei Albarino ($32)\u003c/strong> marries with shellfish or salads. Reds to look for include the elegant \u003cstrong>Marimar Torres Pinot Noir ($56)\u003c/strong> and the bold Aussie \u003cstrong>Cabernet/Shiraz blend, Penfolds Bin 389 ($46)\u003c/strong>. This is a winning wine with a big Buckeye steak.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 13 (213) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Sonoma-Meritâge Martini Oyster Bar & Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=249\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=246\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=252\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Cajun Pacific Restaurant & Catering\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=250\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=247\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=253\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>House of Prime Rib\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=251\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=248\">reviews\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/RwdfWMCBTbE&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp213iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Kenwood Merlot Sonoma, California $17\u003c/strong>\u003cbr>\nMerlot is about smoothness and this wine is just that — supple and soft. Stock up on the wine by the case as it goes with just about any dish on the table from fish to meat.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sonoma-Meritâge Martini Oyster Bar & Grill\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a restaurant that includes “martini” in the name, you might want to start your meal with one of their signature Cosmos, Chocolate Truffle Martinis, or a French Kiss (hey, it’s simply Ketel One Vodka with Chambord and a squirt of lemon juice). Since the restaurant also has Sonoma in the name, you might expect their wine list to focus on local specialties and it does. White wine drinkers can sip the \u003cstrong>Landmark “Overlook” Chardonnay ($45)\u003c/strong> made in a buttery, oaky style. It pairs beautifully with rich fish dishes. The superb Sonoma bubbly house of Gloria Ferrer is highlighted with their \u003cstrong>Blanc de Noirs\u003c/strong> poured by the glass ($7). \u003cstrong>Kunde’s Sauvignon Blanc\u003c/strong> is also a top by-the-glass option ($7) and both are ideal with you — guessed it — oysters.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp213iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2e.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Kenwood Merlot Sonoma, California $17\u003c/strong>\u003cbr>\nMerlot is about smoothness and this wine is just that — supple and soft. Stock up on the wine by the case as it goes with just about any dish on the table from fish to meat.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sonoma-Meritâge Martini Oyster Bar & Grill\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For a restaurant that includes “martini” in the name, you might want to start your meal with one of their signature Cosmos, Chocolate Truffle Martinis, or a French Kiss (hey, it’s simply Ketel One Vodka with Chambord and a squirt of lemon juice). Since the restaurant also has Sonoma in the name, you might expect their wine list to focus on local specialties and it does. White wine drinkers can sip the \u003cstrong>Landmark “Overlook” Chardonnay ($45)\u003c/strong> made in a buttery, oaky style. It pairs beautifully with rich fish dishes. The superb Sonoma bubbly house of Gloria Ferrer is highlighted with their \u003cstrong>Blanc de Noirs\u003c/strong> poured by the glass ($7). \u003cstrong>Kunde’s Sauvignon Blanc\u003c/strong> is also a top by-the-glass option ($7) and both are ideal with you — guessed it — oysters.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 12 (212) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Jardinière\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=240\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=237\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=243\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Esperpento\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=241\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=238\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Trattoria La Siciliana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=242\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=239\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=244\">recipe\u003c/a> |\u003c/p>\n\u003cp>WATCH EPISODE ONLINE\u003cbr>\nhttp://www.youtube.com/v/aqMaj2erTtQ&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp212iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Craggy Range “Sophia” Gimblett Gravels, Hawkes Bay New Zealand $50\u003c/strong>\u003cbr>\nFrom one of my personal favorite producers comes this layered, lush Cabernet Franc and Merlot blend. Made with grapes grown on New Zealand’s north island region of Hawkes Bay, its sultry texture coupled with rich fruit flavors ranks this amongst the sexiest sips around.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Jardinere\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wine director Eugenio Jardim has crafted an impressive, world-class wine list. Connoisseurs will appreciate the depth and breadth of selections that span the globe, but novices can find plenty to please their palates. For big spenders, seek out the cellar offerings of stunners such as Jaboulet’s “La Chapelle” Hermitage or Gaja’s Nebbiolo “Sori San Lorenzo” from vintages back to 1998 (these will set you back hundreds of dollars per bottle). To keep your cash close, order one of the many affordable bottles peppering the list. Start with a half bottle of \u003cstrong>Robert Sinskey Pinot Blanc from Carneros ($36)\u003c/strong>, a rare \u003cstrong>Sineann Gewürztraminer from Oregon ($40)\u003c/strong>, or \u003cstrong>Kuleto’s Napa Valley Zinfandel ($40)\u003c/strong>. Unique and interesting selections including \u003cstrong>Raphael Palacios’s crisp, classy Godello “As Sortes” from Spain ($75)\u003c/strong> keep wine lovers coming back for more.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp212iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Craggy Range “Sophia” Gimblett Gravels, Hawkes Bay New Zealand $50\u003c/strong>\u003cbr>\nFrom one of my personal favorite producers comes this layered, lush Cabernet Franc and Merlot blend. Made with grapes grown on New Zealand’s north island region of Hawkes Bay, its sultry texture coupled with rich fruit flavors ranks this amongst the sexiest sips around.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Jardinere\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wine director Eugenio Jardim has crafted an impressive, world-class wine list. Connoisseurs will appreciate the depth and breadth of selections that span the globe, but novices can find plenty to please their palates. For big spenders, seek out the cellar offerings of stunners such as Jaboulet’s “La Chapelle” Hermitage or Gaja’s Nebbiolo “Sori San Lorenzo” from vintages back to 1998 (these will set you back hundreds of dollars per bottle). To keep your cash close, order one of the many affordable bottles peppering the list. Start with a half bottle of \u003cstrong>Robert Sinskey Pinot Blanc from Carneros ($36)\u003c/strong>, a rare \u003cstrong>Sineann Gewürztraminer from Oregon ($40)\u003c/strong>, or \u003cstrong>Kuleto’s Napa Valley Zinfandel ($40)\u003c/strong>. Unique and interesting selections including \u003cstrong>Raphael Palacios’s crisp, classy Godello “As Sortes” from Spain ($75)\u003c/strong> keep wine lovers coming back for more.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 10 (210) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/GtQekPwuI4k&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp210iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nOne of the hottest spots these days for world-class wine is New Zealand. Known for its signature white, Sauvignon Blanc, it’s also the place to look for exciting red wines made from Pinot Noir grapes. A tremendous value (hey, under $20 is a steal for Pinot Noir), the Te Kairanga hails from the historic region of Martinborough on New Zealand’s North Island. Dusty, earthy aromas mix it up with dark cherry fruit and silky texture. Delicious.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sociale\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sociale\u003c/strong> is the sort of spot you’d stumble upon wandering the Italian countryside. Hearty yet chic food is complemented by a well-chosen wine list. Kick off your meal with a bottle of northern Italian sparkling wine named Ca’del Bosco Franciacorta ($60). Zesty and complex, this is fun fizz. After a bit of bubbly, it’s time to explore the hidden vinous treasures on the uniquely-organized wine list. For something “\u003ci>sottile ma sostanzioso\u003c/i>” (subtle but substantial), try the elegant white, \u003cstrong>Pieropan Soave Classico ($51)\u003c/strong>. You can select “\u003ci>rotondo e robusto\u003c/i>” (round and robust) wines or “\u003ci>corragioso e competitivo\u003c/i>” (courageous and competitive) reds, including a well-priced powerhouse southern Italian red named \u003cstrong>Le Querce Aglianico del Vulture ($30)\u003c/strong>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 10 (210) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pear Street Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=231\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=228\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Sociale\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=232\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=229\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=235\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Presidio Bowling Center Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=233\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=230\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/GtQekPwuI4k&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp210iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nOne of the hottest spots these days for world-class wine is New Zealand. Known for its signature white, Sauvignon Blanc, it’s also the place to look for exciting red wines made from Pinot Noir grapes. A tremendous value (hey, under $20 is a steal for Pinot Noir), the Te Kairanga hails from the historic region of Martinborough on New Zealand’s North Island. Dusty, earthy aromas mix it up with dark cherry fruit and silky texture. Delicious.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Sociale\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sociale\u003c/strong> is the sort of spot you’d stumble upon wandering the Italian countryside. Hearty yet chic food is complemented by a well-chosen wine list. Kick off your meal with a bottle of northern Italian sparkling wine named Ca’del Bosco Franciacorta ($60). Zesty and complex, this is fun fizz. After a bit of bubbly, it’s time to explore the hidden vinous treasures on the uniquely-organized wine list. For something “\u003ci>sottile ma sostanzioso\u003c/i>” (subtle but substantial), try the elegant white, \u003cstrong>Pieropan Soave Classico ($51)\u003c/strong>. You can select “\u003ci>rotondo e robusto\u003c/i>” (round and robust) wines or “\u003ci>corragioso e competitivo\u003c/i>” (courageous and competitive) reds, including a well-priced powerhouse southern Italian red named \u003cstrong>Le Querce Aglianico del Vulture ($30)\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina1.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina3.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina2.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina7.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina4.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina5.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>So, here I am talking with Tina Salter, Series Producer of \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>. On a personal note, I admire Tina so much. She’s intelligent, classy, professional, personable, and has a great sense of humor. Working with her on \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b> in my limited capacity was really inspiring. She’s a strong woman, who has risen through the ranks of food television to get to where she is today with no formal television training. Everything she learned, she learned on the job. And where she is today means she gets to talk to and work with food television heavyweights like \u003cb>\u003ca href=\"http://www.jacquespepin.net/\">Jacques Pepin\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.joanneweir.com/\">Joanne Weir\u003c/a>\u003c/b> on a regular basis. She has also written two cookbooks and produced a few others. To be frank, I have a little bit of the hero worship going on with her, truly.\u003c/p>\n\u003cp>Q: Do you focus primarily on food shows as a series producer?\u003c/p>\n\u003cp>A: Yes, my background is all in food, so that is my focus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: What exactly is your background in food?\u003c/p>\n\u003cp>A: Way back, before I even want to think about, I went to Cordon Bleu in London and I’ve worked in France, in England, and here, but all as cooks. I don’t consider myself a chef, I call myself a cook.\u003c/p>\n\u003cp>Q: What’s the distinction in your mind?\u003c/p>\n\u003cp>A: Chefs have gone through an apprenticeship and had proper training in a restaurant, where they work their way up through a restaurant. I’ve worked in restaurants but I haven’t worked my way all the way through — [I’ve done] mostly pastry. But in my other work, I’ve done all sorts of things. Such as, I’ve worked in a deli, which was one of my favorite jobs. I did director’s lunches in a large company in London — [for a big] insurance company — and then I worked in France for awhile. I worked on a hotel barge in France for a summer, which was fantastic.\u003c/p>\n\u003cp>Q: What kinds of things were you making on a French barge?\u003c/p>\n\u003cp>A: We’d shop once a week — a big shop — we’d go to the market, and we’d buy the cheeses along the way and fresh bread every day.\u003c/p>\n\u003cp>Q: Where in France were you?\u003c/p>\n\u003cp>A: We were in the Burgundy — we started off in Dijon, and then we went north as far as Alsace. We went up to Strasbourg, the North Seas, so we had a great interior view of France. It was incredible. I have to tell you this one moment that is my fondest memory, and I will take [it] with me until the day I die: we were going through this gorge by Dole in the eastern part of France — Dole is was \u003ca href=\"http://en.wikipedia.org/wiki/Louis_Pasteur\">Pasteur\u003c/a> was born — and there were steep hills by the side of the river, and the river was just meandering through them. And I’m sitting there — the passengers were sunbathing — I’m sitting in the back there preparing green beans and all my vegetables in the sunshine on this beautiful day with the spectacular scenery.\u003c/p>\n\u003cp>Q: Wow, that just sounds ridiculously idyllic. Now, you once told me that you were a fishmonger, what made you do that?\u003c/p>\n\u003cp>A: In London I decided I wanted to learn more about fish, so I went to work in a fish shop. It was one of those places where people chose their own trout, and you’d have to kill them and weigh them. I started having dreams about these trout coming to get me.\u003c/p>\n\u003cp>Q: See, and people make fun of me for having a stinky job in a cheeseshop, but I would imagine a fish shop is much worse.\u003c/p>\n\u003cp>A: I have a story: one time I was meeting my husband — we were going up to a concert at the Royal Albert Hall — and I came straight from work, so I washed, changed, and was sitting there in the Royal Albert Hall, and this woman next to me kept moving further and further away.\u003c/p>\n\u003cp>Q: How did you transition from food to television?\u003c/p>\n\u003cp>A: When I first came here, I was assisting a friend — and then eventually took over from her — at Macy’s. Basically I set up all the cooking demonstrations for visiting chefs. This was before they built the kitchen, by the way, and one of the guest chefs was \u003cb>\u003ca href=\"http://www.yancancook.com/\">Martin Yan\u003c/a>\u003c/b>. Martin Yan came in, and I had everything ready for him, and he was thrilled with the way it was set up. He asked me to come and work — he was, at that time, taping a show — he asked me to come and be part of his back kitchen. I started off doing the shopping, and then the food stylist was out, so I ended up stepping up into the food stylist position. And then I was on the next series and the next series, so I have ended up working my way up from doing the shopping for a cooking show to where I am now.\u003c/p>\n\u003cp>Q: That’s pretty amazing.\u003c/p>\n\u003cp>A: (Smiles) It’s taken a long time, it wasn’t overnight.\u003c/p>\n\u003cp>Q: What have been your other television jobs?\u003c/p>\n\u003cp>A: I have done four or five Yans, I have worked on five of Jacques’ series — the only one I didn’t do is the last one — and I’m going to be doing Jacques’ next one.\u003c/p>\n\u003cp>Q: So, you didn’t do the first season of \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: No, I did \u003cb>\u003ci>Today’s Gourmet\u003c/i>\u003c/b> 3, \u003cb>\u003ci>Techniques\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b> 2 and \u003cb>\u003ca href=\"http://www.kqed.org/w/jacquespepin/index.html\">\u003ci>Jacques Pepin Celebrates\u003c/i>\u003c/a>\u003c/b>. He just did \u003cb>\u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003ci>Fast Food My Way\u003c/i>\u003c/a>\u003c/b> 1, which I did not do, and he’s going to be doing \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b> 2, which I will be doing.\u003c/p>\n\u003cp>Q: Who writes the scripts for \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: I do.\u003c/p>\n\u003cp>Q: Based on, I’m assuming, the reviews?\u003c/p>\n\u003cp>A: Yes, I sit and spread all the reviews out and I build the script from them.\u003c/p>\n\u003cp>Q: And it’s extensive work but it doesn’t end up being a very long script, because you are basically just writing what Leslie is going to say, right?\u003c/p>\n\u003cp>A: Correct, so I just introduce the top of the show, and introduce each segment, and then it’s a free-for-all once they are all there. I often give Leslie a first line, which she often ignores and uses something that’s spontaneous to her.\u003c/p>\n\u003cp>Q: Which is good, because it incorporates her personality, and you’ve provided her with a jumping point to be able to do that. Do you talk to Leslie about the scripts beforehand?\u003c/p>\n\u003cp>A: Yes, she’ll have the scripts and then she tweaks them if there’s anything that she’s not comfortable saying.\u003c/p>\n\u003cp>Q: What are you looking for in a guest on the show?\u003c/p>\n\u003cp>A: We are looking for someone who is articulate, comfortable in themselves — and will be comfortable in the studio — and someone who really feels passionately about the restaurant they want to talk about.\u003c/p>\n\u003cp>Q: How do you know if they’re comfortable in themselves? Do you get this from a phone interview?\u003c/p>\n\u003cp>A: Initially, they send in their application form, and then either [the associate producers] will call them and just sort of sound them out. We have various questions we ask them initially, and [the associate producers] will just get a feel. And there are some people that they just feel we should meet, so then they make an appointment and those people come in, and we meet them, we take their photograph, and then we take it from there. So the initial contact is made by one of the associate producers, but then when [the prospective guests] come in, that’s when I meet them.\u003c/p>\n\u003cp>Q: Who is applying more to be on this show, men or women?\u003c/p>\n\u003cp>A: Actually, we started off with a lot of women applying and we were really worried. And that’s when we decided [that it was okay] to sometimes have two women guests on the show, so it would be three women around the table and one male.\u003c/p>\n\u003cp>Q: Oh, it’s because you have the Leslie quotient to worry about that you don’t want it to always be three women.\u003c/p>\n\u003cp>A: Right. But now this season, we’ve had lots of really good guys.\u003c/p>\n\u003cp>Q: On the strength of last season, do you think?\u003c/p>\n\u003cp>A: I suppose so. And so this time we’ve definitely had more men than we did before.\u003c/p>\n\u003cp>Q: Why is Leslie always in a jacket or in someting that’s over something?\u003c/p>\n\u003cp>A: It looks better when she has something over something. We didn’t want her in a suit jacket, because we didn’t want her looking too formal. We do think about what restaurants we are doing when we think about what she is going to wear, so if it was one of those day when they were all a little bit more casual, you will see her looking more casual. It’s a subtle thing, to set the overall mood, and a lot of thought goes into it.\u003c/p>\n\u003cp>Q: Have you ever thought about doing theme shows, like an all vegetarian restaurant show?\u003c/p>\n\u003cp>A: Yes, we really tried to do vegetarian restaurants, but then in terms of [the guests’] availability and our studio times, it just didn’t work.\u003c/p>\n\u003cp>Q: What about other themes?\u003c/p>\n\u003cp>A: We talked about doing a pizza theme, but I’m not as crazy about that, because all of the roll-ins would look the same — it would have to be three very different pizzas. Also, we always try to make it clear that the restaurants are not in direct competition with each other and if we had three pizza places, there would be more of that sense of competition.\u003c/p>\n\u003cp>Q: Do you feel a responsibility to be sort of a watchdog for restaurants?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A: We really try to be completely honest and that’s our mandate: honest commentary, honesty about each individual’s experience. We really want to separate ourselves from the reality shows and we strive to reflect everyone’s experiences and achieve honesty and balance.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina1.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina3.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina2.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina7.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina4.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/tina5.jpg\" alt=\"Check, Please! Producer, Tina Salter\" hspace=\"3\">\u003c/p>\n\u003cp>So, here I am talking with Tina Salter, Series Producer of \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>. On a personal note, I admire Tina so much. She’s intelligent, classy, professional, personable, and has a great sense of humor. Working with her on \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b> in my limited capacity was really inspiring. She’s a strong woman, who has risen through the ranks of food television to get to where she is today with no formal television training. Everything she learned, she learned on the job. And where she is today means she gets to talk to and work with food television heavyweights like \u003cb>\u003ca href=\"http://www.jacquespepin.net/\">Jacques Pepin\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.joanneweir.com/\">Joanne Weir\u003c/a>\u003c/b> on a regular basis. She has also written two cookbooks and produced a few others. To be frank, I have a little bit of the hero worship going on with her, truly.\u003c/p>\n\u003cp>Q: Do you focus primarily on food shows as a series producer?\u003c/p>\n\u003cp>A: Yes, my background is all in food, so that is my focus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: What exactly is your background in food?\u003c/p>\n\u003cp>A: Way back, before I even want to think about, I went to Cordon Bleu in London and I’ve worked in France, in England, and here, but all as cooks. I don’t consider myself a chef, I call myself a cook.\u003c/p>\n\u003cp>Q: What’s the distinction in your mind?\u003c/p>\n\u003cp>A: Chefs have gone through an apprenticeship and had proper training in a restaurant, where they work their way up through a restaurant. I’ve worked in restaurants but I haven’t worked my way all the way through — [I’ve done] mostly pastry. But in my other work, I’ve done all sorts of things. Such as, I’ve worked in a deli, which was one of my favorite jobs. I did director’s lunches in a large company in London — [for a big] insurance company — and then I worked in France for awhile. I worked on a hotel barge in France for a summer, which was fantastic.\u003c/p>\n\u003cp>Q: What kinds of things were you making on a French barge?\u003c/p>\n\u003cp>A: We’d shop once a week — a big shop — we’d go to the market, and we’d buy the cheeses along the way and fresh bread every day.\u003c/p>\n\u003cp>Q: Where in France were you?\u003c/p>\n\u003cp>A: We were in the Burgundy — we started off in Dijon, and then we went north as far as Alsace. We went up to Strasbourg, the North Seas, so we had a great interior view of France. It was incredible. I have to tell you this one moment that is my fondest memory, and I will take [it] with me until the day I die: we were going through this gorge by Dole in the eastern part of France — Dole is was \u003ca href=\"http://en.wikipedia.org/wiki/Louis_Pasteur\">Pasteur\u003c/a> was born — and there were steep hills by the side of the river, and the river was just meandering through them. And I’m sitting there — the passengers were sunbathing — I’m sitting in the back there preparing green beans and all my vegetables in the sunshine on this beautiful day with the spectacular scenery.\u003c/p>\n\u003cp>Q: Wow, that just sounds ridiculously idyllic. Now, you once told me that you were a fishmonger, what made you do that?\u003c/p>\n\u003cp>A: In London I decided I wanted to learn more about fish, so I went to work in a fish shop. It was one of those places where people chose their own trout, and you’d have to kill them and weigh them. I started having dreams about these trout coming to get me.\u003c/p>\n\u003cp>Q: See, and people make fun of me for having a stinky job in a cheeseshop, but I would imagine a fish shop is much worse.\u003c/p>\n\u003cp>A: I have a story: one time I was meeting my husband — we were going up to a concert at the Royal Albert Hall — and I came straight from work, so I washed, changed, and was sitting there in the Royal Albert Hall, and this woman next to me kept moving further and further away.\u003c/p>\n\u003cp>Q: How did you transition from food to television?\u003c/p>\n\u003cp>A: When I first came here, I was assisting a friend — and then eventually took over from her — at Macy’s. Basically I set up all the cooking demonstrations for visiting chefs. This was before they built the kitchen, by the way, and one of the guest chefs was \u003cb>\u003ca href=\"http://www.yancancook.com/\">Martin Yan\u003c/a>\u003c/b>. Martin Yan came in, and I had everything ready for him, and he was thrilled with the way it was set up. He asked me to come and work — he was, at that time, taping a show — he asked me to come and be part of his back kitchen. I started off doing the shopping, and then the food stylist was out, so I ended up stepping up into the food stylist position. And then I was on the next series and the next series, so I have ended up working my way up from doing the shopping for a cooking show to where I am now.\u003c/p>\n\u003cp>Q: That’s pretty amazing.\u003c/p>\n\u003cp>A: (Smiles) It’s taken a long time, it wasn’t overnight.\u003c/p>\n\u003cp>Q: What have been your other television jobs?\u003c/p>\n\u003cp>A: I have done four or five Yans, I have worked on five of Jacques’ series — the only one I didn’t do is the last one — and I’m going to be doing Jacques’ next one.\u003c/p>\n\u003cp>Q: So, you didn’t do the first season of \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: No, I did \u003cb>\u003ci>Today’s Gourmet\u003c/i>\u003c/b> 3, \u003cb>\u003ci>Techniques\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b>, \u003cb>\u003ci>Cooking with Claudine\u003c/i>\u003c/b> 2 and \u003cb>\u003ca href=\"http://www.kqed.org/w/jacquespepin/index.html\">\u003ci>Jacques Pepin Celebrates\u003c/i>\u003c/a>\u003c/b>. He just did \u003cb>\u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003ci>Fast Food My Way\u003c/i>\u003c/a>\u003c/b> 1, which I did not do, and he’s going to be doing \u003cb>\u003ci>Fast Food My Way\u003c/i>\u003c/b> 2, which I will be doing.\u003c/p>\n\u003cp>Q: Who writes the scripts for \u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>?\u003c/p>\n\u003cp>A: I do.\u003c/p>\n\u003cp>Q: Based on, I’m assuming, the reviews?\u003c/p>\n\u003cp>A: Yes, I sit and spread all the reviews out and I build the script from them.\u003c/p>\n\u003cp>Q: And it’s extensive work but it doesn’t end up being a very long script, because you are basically just writing what Leslie is going to say, right?\u003c/p>\n\u003cp>A: Correct, so I just introduce the top of the show, and introduce each segment, and then it’s a free-for-all once they are all there. I often give Leslie a first line, which she often ignores and uses something that’s spontaneous to her.\u003c/p>\n\u003cp>Q: Which is good, because it incorporates her personality, and you’ve provided her with a jumping point to be able to do that. Do you talk to Leslie about the scripts beforehand?\u003c/p>\n\u003cp>A: Yes, she’ll have the scripts and then she tweaks them if there’s anything that she’s not comfortable saying.\u003c/p>\n\u003cp>Q: What are you looking for in a guest on the show?\u003c/p>\n\u003cp>A: We are looking for someone who is articulate, comfortable in themselves — and will be comfortable in the studio — and someone who really feels passionately about the restaurant they want to talk about.\u003c/p>\n\u003cp>Q: How do you know if they’re comfortable in themselves? Do you get this from a phone interview?\u003c/p>\n\u003cp>A: Initially, they send in their application form, and then either [the associate producers] will call them and just sort of sound them out. We have various questions we ask them initially, and [the associate producers] will just get a feel. And there are some people that they just feel we should meet, so then they make an appointment and those people come in, and we meet them, we take their photograph, and then we take it from there. So the initial contact is made by one of the associate producers, but then when [the prospective guests] come in, that’s when I meet them.\u003c/p>\n\u003cp>Q: Who is applying more to be on this show, men or women?\u003c/p>\n\u003cp>A: Actually, we started off with a lot of women applying and we were really worried. And that’s when we decided [that it was okay] to sometimes have two women guests on the show, so it would be three women around the table and one male.\u003c/p>\n\u003cp>Q: Oh, it’s because you have the Leslie quotient to worry about that you don’t want it to always be three women.\u003c/p>\n\u003cp>A: Right. But now this season, we’ve had lots of really good guys.\u003c/p>\n\u003cp>Q: On the strength of last season, do you think?\u003c/p>\n\u003cp>A: I suppose so. And so this time we’ve definitely had more men than we did before.\u003c/p>\n\u003cp>Q: Why is Leslie always in a jacket or in someting that’s over something?\u003c/p>\n\u003cp>A: It looks better when she has something over something. We didn’t want her in a suit jacket, because we didn’t want her looking too formal. We do think about what restaurants we are doing when we think about what she is going to wear, so if it was one of those day when they were all a little bit more casual, you will see her looking more casual. It’s a subtle thing, to set the overall mood, and a lot of thought goes into it.\u003c/p>\n\u003cp>Q: Have you ever thought about doing theme shows, like an all vegetarian restaurant show?\u003c/p>\n\u003cp>A: Yes, we really tried to do vegetarian restaurants, but then in terms of [the guests’] availability and our studio times, it just didn’t work.\u003c/p>\n\u003cp>Q: What about other themes?\u003c/p>\n\u003cp>A: We talked about doing a pizza theme, but I’m not as crazy about that, because all of the roll-ins would look the same — it would have to be three very different pizzas. Also, we always try to make it clear that the restaurants are not in direct competition with each other and if we had three pizza places, there would be more of that sense of competition.\u003c/p>\n\u003cp>Q: Do you feel a responsibility to be sort of a watchdog for restaurants?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 9 (209) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Dona Thomas\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Scala’s Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/npFenJwjsBg&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp209iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Pretty Sally Cabernet/Shiraz, Victoria, Australia $17\u003c/strong>\u003cbr>\nA blend of almost equal parts Cabernet Sauvignon and Shiraz, this super-smooth red sports freshness and vibrancy, making it an ideal dinner companion. Enjoy alongside a lamb sandwich laced with rosemary or grilled portobello mushroom stuffed with roasted peppers and Asiago cheese.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Scala’s Bistro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> has long been a favorite haunt of mine when it comes to wine. Whether stopping by for a quick lunch during a Union Square shopping outing or enjoying a nibble after the theater, its European bistro ambiance invites relaxation. The menu is a mix of Italian, French, and Californian influences, and the wine list echoes that international feel. For white lovers, try the \u003cstrong>Swanson Pinot Grigio, Napa Valley ($35) \u003c/strong> paired with bruschetta or carpaccio. For red drinkers, order the lush and spicy \u003cstrong>Ceja Syrah from the Sonoma Coast ($54) \u003c/strong> alongside a simple pizza margherita or steak and frites.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 9 (209) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Dona Thomas\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=221\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=218\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Amber India\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=224\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=219\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=225\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Scala’s Bistro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=222\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=220\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/npFenJwjsBg&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp209iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Pretty Sally Cabernet/Shiraz, Victoria, Australia $17\u003c/strong>\u003cbr>\nA blend of almost equal parts Cabernet Sauvignon and Shiraz, this super-smooth red sports freshness and vibrancy, making it an ideal dinner companion. Enjoy alongside a lamb sandwich laced with rosemary or grilled portobello mushroom stuffed with roasted peppers and Asiago cheese.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Scala’s Bistro\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Scala’s Bistro\u003c/strong> has long been a favorite haunt of mine when it comes to wine. Whether stopping by for a quick lunch during a Union Square shopping outing or enjoying a nibble after the theater, its European bistro ambiance invites relaxation. The menu is a mix of Italian, French, and Californian influences, and the wine list echoes that international feel. For white lovers, try the \u003cstrong>Swanson Pinot Grigio, Napa Valley ($35) \u003c/strong> paired with bruschetta or carpaccio. For red drinkers, order the lush and spicy \u003cstrong>Ceja Syrah from the Sonoma Coast ($54) \u003c/strong> alongside a simple pizza margherita or steak and frites.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-josh2.jpg\" alt=\"Leslie Sbrocco on The Josh Kornbluth Show\" hspace=\"3\">\u003c/p>\n\u003cp>I have never watched \u003ca href=\"http://blogs.kqed.org/joshkornbluth/\">\u003ci>The Josh Kornbluth Show\u003c/i>\u003c/a> but I had a good excuse in the appearance of \u003ci>Check, Please! Bay Area\u003c/i>‘s very own Leslie Sbrocco as one of Josh’s featured guests.\u003c/p>\n\u003cp>In this particular episode, Leslie undertakes to explain some basics of wine drinking to oeno-novice Josh and also pairs a few rather interesting foods with certain wines. First, Leslie explained her four basic “S”es of wine tasting: See, Swirl, Smell, Sip, and Spit/Swallow. I only presume there’s a possibility of swallow even if she didn’t expressly say so. I mean, I’ve definitely seen Leslie swallow — well, all you viewers have seen her swallow — her wine.\u003c/p>\n\u003cp>Starting off with the swirl, Josh hysterically assumed that we swirl our wine “in order to make the wine lose its confidence and disorient it.” Not quite, Josh. Leslie redirected his thoughts and said that we swirl our wine to make the aromas pop and become fully realized within our glass.\u003c/p>\n\u003cp>I’m a fairly regular wine drinker and passed my wine course in culinary school with flying spittoons, so all of Leslie’s directions about how to identify, swirl, and taste wines was fine and dandy for the beginners in the viewing audience but what I found really fascinating was the food and wine pairings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, Leslie started off with a fairly basic and easily recognized pairing: Thai food (Pad Thai, I believe) and Riesling or rosé. Josh was quite impressed with and excited by the Riesling pairing, but felt he could leave the rosé.\u003c/p>\n\u003cp>Next, Leslie presented a thickly piled pastrami sandwich and invited Josh to try it with a California Zinfandel called Seven Deadly Zins — oh, those punny Zinfandel makers! — and an Australian Shiraz that Leslie described as peppery with lots of juicy fruit. Josh loved the deli delight with the Aussie Shiraz but wasn’t tempted to Zin with the California offering. See? I can do it too!\u003c/p>\n\u003cp>Moving to the sweeter side of things, Leslie had Josh try Rice Krispie treats with a late-harvest Riesling and a late-harvest Oregon Pinot Gris. Josh said while he appreciated and respected where Leslie was going with the Riesling, he adored the Rice Krispie treats with the Pinot Gris.\u003c/p>\n\u003cp>Leslie’s final pairing — before she explained and demo’d how to sabre a bottle of Champagne — was single serving bottles of Champagne (complete with straw) and a bowl of popcorn. Now that’s an adult indulgence I am extremely excited about. Just think: Valentine’s Day, a great movie — in the DVD player because I’m getting too impatient to cough up over ten dollars just for the experience of dealing with chattering people behind me who smack too loudly on their movie food for me to hear the actors on the screen with any sort of comfort — and tiny bottles of Champagne that will play beautifully off a big bowl of buttered popcorn. I think I might even ask my husband to join me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To experience this episode of The Josh Kornbluth Show:\u003c/strong>\u003cbr>\nGet the \u003ca href=\"http://blogs.kqed.org/joshkornbluth/?page_id=138\">podcast\u003c/a>, \u003ca href=\"http://www.kqed.org/.stream/anon/tv/josh/jks206iPod_Hi.mp4\">download now\u003c/a>, or \u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/josh/josh206bb.rm.ram\">stream the video\u003c/a> (requires Real)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, Leslie started off with a fairly basic and easily recognized pairing: Thai food (Pad Thai, I believe) and Riesling or rosé. Josh was quite impressed with and excited by the Riesling pairing, but felt he could leave the rosé.\u003c/p>\n\u003cp>Next, Leslie presented a thickly piled pastrami sandwich and invited Josh to try it with a California Zinfandel called Seven Deadly Zins — oh, those punny Zinfandel makers! — and an Australian Shiraz that Leslie described as peppery with lots of juicy fruit. Josh loved the deli delight with the Aussie Shiraz but wasn’t tempted to Zin with the California offering. See? I can do it too!\u003c/p>\n\u003cp>Moving to the sweeter side of things, Leslie had Josh try Rice Krispie treats with a late-harvest Riesling and a late-harvest Oregon Pinot Gris. Josh said while he appreciated and respected where Leslie was going with the Riesling, he adored the Rice Krispie treats with the Pinot Gris.\u003c/p>\n\u003cp>Leslie’s final pairing — before she explained and demo’d how to sabre a bottle of Champagne — was single serving bottles of Champagne (complete with straw) and a bowl of popcorn. Now that’s an adult indulgence I am extremely excited about. Just think: Valentine’s Day, a great movie — in the DVD player because I’m getting too impatient to cough up over ten dollars just for the experience of dealing with chattering people behind me who smack too loudly on their movie food for me to hear the actors on the screen with any sort of comfort — and tiny bottles of Champagne that will play beautifully off a big bowl of buttered popcorn. I think I might even ask my husband to join me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>To experience this episode of The Josh Kornbluth Show:\u003c/strong>\u003cbr>\nGet the \u003ca href=\"http://blogs.kqed.org/joshkornbluth/?page_id=138\">podcast\u003c/a>, \u003ca href=\"http://www.kqed.org/.stream/anon/tv/josh/jks206iPod_Hi.mp4\">download now\u003c/a>, or \u003ca href=\"http://www.kqed.org/.stream/real/tv/productions/josh/josh206bb.rm.ram\">stream the video\u003c/a> (requires Real)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie13.jpg\" alt=\"Jacques Pepin and Leslie Sbrocco\" hspace=\"3\">\u003c/p>\n\u003cp>After watching every second season \u003ci>Check, Please! Bay Area\u003c/i> taped, I came to expect a certain energy on the set. A certain comfort level. The guests would be nervous but then Leslie would step in, chat them up, and then succeed in completely relaxing them. I cannot think of a show when this didn’t happen.\u003c/p>\n\u003cp>Therefore, it was all the more strange to me when I watched the lead-up to the taping of the pledge special that featured Jacques Pepin sitting down with Leslie to pair wine with dishes from past featured restaurants. The energy on the set was very strange, very tense. Of course, I nearly smacked my head when I remembered the difference — unlike all other episodes, this particular show would be “\u003ca href=\"http://en.wikipedia.org/wiki/Broadcasting\">live-to-tape\u003c/a>,” which meant no editing, no do-overs. We’d have to get through this episode with minor to zero mistakes. That’s a lot of pressure, don’t you think?\u003c/p>\n\u003cp>Funny thing is, I rarely saw Leslie flub her lines in any other episode and even if she did, it was such a minor mistake that it almost didn’t matter. However, it makes complete sense that any nervousness she felt would have been a psychological thing. It also stands to reason that since they are both professionals there was no need for Leslie to “loosen” Jacques up, so the normal interaction Leslie might have had in the Green Room wouldn’t have been necessary.\u003c/p>\n\u003cp>Of course, I might be projecting my own nervousness here because I found myself actually holding my breath between every take. My fists were clenched in my lap. I was just hoping and hoping we’d get through the entire taping without major incident. I needn’t have worried. True to their professional form, after the briefest of run-throughs we were rolling and both Leslie and Jacques rose spectacularly to the occasion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What I might have detected as nervousness or even a lack of chemistry was clearly just both of them holding in their energy — keeping it in reserve for the actual performance when it would matter most. I stand before you completely amazed how flawlessly and entertainingly both Jacques and Leslie pulled of that pledge special. It was a pleasure to behold and an additional pleasure to rewatch on television when everyone else was seeing it for the first time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp292iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj3.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj4.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/dj5.jpg\" alt=\"DJ Special \" hspace=\"3\">\u003cbr>\nSylvia Chacon (Star 101.3), Marcus Osborne (98.1 Kiss FM), Miranda Wilson (Smooth Jazz KKSF 103.7)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2d.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kicking back with three DJs is something that I could do on a weekly basis. We had a fabulous time! While dishing about three previously-aired restaurants, Sylvia, Miranda, Marcus, and I sipped the powerhouse \u003cstrong>2003 Syrah from Napa’s Cosentino\u003c/strong> winery. It definitely lubed the conversation gears with its hearty, high-alcohol character.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season Jacques Pépin Special episode (291) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Incanto\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=13\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=25\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=27\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Woodward’s Garden\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=104\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=111\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=115\">recipe 1\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=213\">recipe 2\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Chapeau!\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=68\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=71\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=214\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/bMSDm6WnAVo&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp291iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie10.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie11.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie12.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie4.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie6.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie5.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cbr>\nIncanto’s Salumi Platter of House-Cured Meats; Woodward’s Garden Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts; Chapeau!’s Tart Tatin\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>Drinking and eating on camera with Jacques Pépin was an amazing treat. Not only is he charming, he can speak with a full mouth. I was afraid to take a bite knowing the minute I did, I’d have to ask the famous French chef another question and my food would go all over the table. Drinking on-air, however, is something I do professionally. Jacques and I enjoyed numerous delicious wine pairings and finished it all off with Chapeau!’s Tart Tatin and a potent pop of Calvados, which is apple brandy from Normandy, France. That’s getting into the holiday spirit…literally.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We kicked off sipping the \u003cstrong>1999 Delamotte Vintage Champagne\u003c/strong>. Smooth, creamy, and crisp, this is a bubbly for the best. Then with Incanto’s Salumi platter of house-cured meats, we enjoyed the earthy \u003cstrong>2005 Fra Guerau Rosado from Montsant\u003c/strong>. It’s a pink wine with power. When the butternut squash ravioli from Woodward’s Garden arrived, it was complemented by the succulently fruity and vibrant \u003cstrong>2004 Lynmar Chardonnay\u003c/strong> from California’s Russian River Valley and the elegant \u003cstrong>2004 Te Kairanga Pinot Noir from Martinborough, New Zealand\u003c/strong>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp291iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie10.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie11.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie12.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie4.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie6.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/jacques-leslie5.jpg\" alt=\"Jacques Pépin Special \" hspace=\"3\">\u003cbr>\nIncanto’s Salumi Platter of House-Cured Meats; Woodward’s Garden Butternut Squash Ravioli with Brown Butter, Spinach, and Hazelnuts; Chapeau!’s Tart Tatin\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>Drinking and eating on camera with Jacques Pépin was an amazing treat. Not only is he charming, he can speak with a full mouth. I was afraid to take a bite knowing the minute I did, I’d have to ask the famous French chef another question and my food would go all over the table. Drinking on-air, however, is something I do professionally. Jacques and I enjoyed numerous delicious wine pairings and finished it all off with Chapeau!’s Tart Tatin and a potent pop of Calvados, which is apple brandy from Normandy, France. That’s getting into the holiday spirit…literally.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We kicked off sipping the \u003cstrong>1999 Delamotte Vintage Champagne\u003c/strong>. Smooth, creamy, and crisp, this is a bubbly for the best. Then with Incanto’s Salumi platter of house-cured meats, we enjoyed the earthy \u003cstrong>2005 Fra Guerau Rosado from Montsant\u003c/strong>. It’s a pink wine with power. When the butternut squash ravioli from Woodward’s Garden arrived, it was complemented by the succulently fruity and vibrant \u003cstrong>2004 Lynmar Chardonnay\u003c/strong> from California’s Russian River Valley and the elegant \u003cstrong>2004 Te Kairanga Pinot Noir from Martinborough, New Zealand\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 11 (211) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mecca SF\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>El Jarro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=207\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=204\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=210\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Maria Manso World Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>WATCH VIDEO ONLINE\u003cbr>\nhttp://www.youtube.com/v/AITDzzjFZyo&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp211iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nKiwi country is the new hot spot for Pinot Noir. Earthy, dark cherry aromas are followed with a silky texture in this oh-so-easy to drink red. And since Pinot swings both ways – pairing beautifully with both white and red meats – you’ll want to stock up for the holidays to serve it with ham, roast beef, or turkey.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Mecca SF\u003c/strong>\u003c/p>\n\u003cp>This is one of my favorite lists in the city. It’s not the biggest or the showiest, but it’s well-chosen to go with the menu of Mecca. Prices range from affordable $26 bottles of dry Rosé to decadent $400 bottles of Champagne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Two reds to search for if they’re not sold out are the \u003cstrong>2004 Brickhouse Gamay Noir from Oregon’s Willamette Valley\u003c/strong> ($38 on the list) and the \u003cstrong>2001 Mauro Vino de la Tierra from Spain\u003c/strong> ($60 on the list). Gamay is the grape of Beaujolais in France but it is rarely grown successfully in this country. Brickhouse’s is the best. Biodynamically-produced, it’s juicy, fresh, and perfect with food. For a heartier, smokier red with depth, look to Mauro’s Tempranillo-based wine. If red meat is your choice at Mecca, don’t miss this aged beauty.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 11 (211) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Mecca SF\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=206\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=203\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=209\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>El Jarro\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=207\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=204\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=210\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Maria Manso World Cuisine\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=208\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=205\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=211\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>WATCH VIDEO ONLINE\u003cbr>\nhttp://www.youtube.com/v/AITDzzjFZyo&hl=en_US&fs=1\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp211iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie-season2a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>. Each week, I will be sharing my tasting notes about the wine the guests and I drank on set during the taping of the show. Also, in my “What to Sip” suggestions, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Te Kairanga, Pinot Noir, Martinborough, New Zealand $18\u003c/strong>\u003cbr>\nKiwi country is the new hot spot for Pinot Noir. Earthy, dark cherry aromas are followed with a silky texture in this oh-so-easy to drink red. And since Pinot swings both ways – pairing beautifully with both white and red meats – you’ll want to stock up for the holidays to serve it with ham, roast beef, or turkey.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Mecca SF\u003c/strong>\u003c/p>\n\u003cp>This is one of my favorite lists in the city. It’s not the biggest or the showiest, but it’s well-chosen to go with the menu of Mecca. Prices range from affordable $26 bottles of dry Rosé to decadent $400 bottles of Champagne.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Two reds to search for if they’re not sold out are the \u003cstrong>2004 Brickhouse Gamay Noir from Oregon’s Willamette Valley\u003c/strong> ($38 on the list) and the \u003cstrong>2001 Mauro Vino de la Tierra from Spain\u003c/strong> ($60 on the list). Gamay is the grape of Beaujolais in France but it is rarely grown successfully in this country. Brickhouse’s is the best. Biodynamically-produced, it’s juicy, fresh, and perfect with food. For a heartier, smokier red with depth, look to Mauro’s Tempranillo-based wine. If red meat is your choice at Mecca, don’t miss this aged beauty.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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