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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>\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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"content": "\u003cp>Editing a show is no easy task, as I quickly learned the other day. Of course, in my TV-naïve eyes, nothing about making television is an easy task, but editing a show is particularly dicey.\u003c/p>\n\u003cp>Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests’ shirts for kicks) explained to me that the better the show, the tougher the edit. Why? Because you have to cut down an hour episode to fit into a half-hour time slot, and when you have a good episode, you are loath to get rid of anything.\u003c/p>\n\u003cp>Tina starts off the process by doing a “paper cut” on her own. Quite literally, after reviewing the entire tape of the show, Tina writes down time codes that mark the areas she thinks can be cut. When she sits down with Aaron, he finds the corresponding times on the tape and the segment is reviewed. On the spot, Tina mulls it over and tells Aaron what she thinks can be cut.\u003c/p>\n\u003cp>The day I got to be a fly on the wall, we went through Tina’s entire paper cut and found that we still need to get rid of ten minutes. Ten minutes! It doesn’t seem like much, but in TV time? It’s a buttload. You can’t cut a whole hank of time out of just anywhere; the cuts have to make sense. The transitions have to be smooth. Speaking of which, I learned the coolest thing about difficult transitions. Sometimes the beginning and end of a sentence is kept and the middle is lifted out and discarded. However, then you are probably left with a weird continuity issue. For instance, at the beginning of a guests’ sentence, the wine glass might be on the table, untouched. However, when the guest finishes his or her thought, the wine glass is suddenly up to their lips. That’s a continuity issue and also a perfect time for the Aaron to smoothly splice in some nice B-roll (shots of the restaurant filmed on location) or some “noddies.”\u003c/p>\n\u003cp>Noddies are hysterical and are done after the full episode is taped. During a noddy, two guests will talk while the other two are asked to just sit there and react without speaking. Then the balance of babble will shift, and the two who were just talking will be silent and reactionary while the other two carry on an animated conversation. At this point, they aren’t talking about restaurants, just about whatever enters their head. See, the audio is not the important part, it’s the visual that is potentially needed for later. Sometimes the guests get so into their noddies conversation that they forget they’re supposed to be silent and jump right in with a comment or two. They always feel really bad afterwards.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other thing Tina has to consider is what story she needs to tell. She will never change the opinion of the guests by cutting out their all their negatives or all their positives, but if she needs to whittle the episode down, she might take the fact that the guest listed everything they ate and how much they loved or hated it and cut it down to one instance of love or hate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I was proud that I made one or two minor suggestions that resulted in a successful cut. However, I am 100% certain they would have gotten along just fine without me.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Editing a show is no easy task, as I quickly learned the other day. Of course, in my TV-naïve eyes, nothing about making television is an easy task, but editing a show is particularly dicey.\u003c/p>\n\u003cp>Before we sat down with series editor Aaron Drury and his wall of high-tech editing machinery, Tina Salter (series producer, who irons guests’ shirts for kicks) explained to me that the better the show, the tougher the edit. Why? Because you have to cut down an hour episode to fit into a half-hour time slot, and when you have a good episode, you are loath to get rid of anything.\u003c/p>\n\u003cp>Tina starts off the process by doing a “paper cut” on her own. Quite literally, after reviewing the entire tape of the show, Tina writes down time codes that mark the areas she thinks can be cut. When she sits down with Aaron, he finds the corresponding times on the tape and the segment is reviewed. On the spot, Tina mulls it over and tells Aaron what she thinks can be cut.\u003c/p>\n\u003cp>The day I got to be a fly on the wall, we went through Tina’s entire paper cut and found that we still need to get rid of ten minutes. Ten minutes! It doesn’t seem like much, but in TV time? It’s a buttload. You can’t cut a whole hank of time out of just anywhere; the cuts have to make sense. The transitions have to be smooth. Speaking of which, I learned the coolest thing about difficult transitions. Sometimes the beginning and end of a sentence is kept and the middle is lifted out and discarded. However, then you are probably left with a weird continuity issue. For instance, at the beginning of a guests’ sentence, the wine glass might be on the table, untouched. However, when the guest finishes his or her thought, the wine glass is suddenly up to their lips. That’s a continuity issue and also a perfect time for the Aaron to smoothly splice in some nice B-roll (shots of the restaurant filmed on location) or some “noddies.”\u003c/p>\n\u003cp>Noddies are hysterical and are done after the full episode is taped. During a noddy, two guests will talk while the other two are asked to just sit there and react without speaking. Then the balance of babble will shift, and the two who were just talking will be silent and reactionary while the other two carry on an animated conversation. At this point, they aren’t talking about restaurants, just about whatever enters their head. See, the audio is not the important part, it’s the visual that is potentially needed for later. Sometimes the guests get so into their noddies conversation that they forget they’re supposed to be silent and jump right in with a comment or two. They always feel really bad afterwards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other thing Tina has to consider is what story she needs to tell. She will never change the opinion of the guests by cutting out their all their negatives or all their positives, but if she needs to whittle the episode down, she might take the fact that the guest listed everything they ate and how much they loved or hated it and cut it down to one instance of love or hate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I was proud that I made one or two minor suggestions that resulted in a successful cut. However, I am 100% certain they would have gotten along just fine without me.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 8 (208) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=198\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=195\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=199\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=194\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/X5HCpTOES0E&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/cp208iPod_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/\">\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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Marilyn Merlot, Napa Valley, California $26\u003c/strong>\u003cbr>\nEach of the twenty vintages of Marilyn Merlot are adorned with a unique photo of film star Marilyn Monroe. This is definitely a collector wine, but one that won’t set you back a star’s salary. Not only is the packaging attractive, the wine also lives up to its reputation. The blend of ninety percent Merlot and ten percent Cabernet Sauvignon is plush, soft, and sultry.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Vignette\u003c/strong>\u003c/p>\n\u003cp>Tucked away in the Orchard Hotel off Union Square, this chic spot is definitely a place to focus on wine. The fairly-priced list includes plenty of selections but isn’t an overwhelming tome.\u003c/p>\n\u003cp>Start off with the tuna tartare cones, their signature appetizer, paired with a bottle of Laurent-Perrier Champagne ($45). This crisp, complex sparkling wine comes from one of my favorite bubbly producers. It’s an ideal foil for the spicy, fresh fish appetizer. You could stop right there and be perfectly happy, but I suggest ordering one of their meat dishes or day boat scallops. The wine to serve with both is Domaine Bruno Clair “Les Champs Perdrix” from Vosne-Romanee in Burgundy. This elegant, supple Pinot Noir is priced at $120. It’s a splurge, but one that’s worth every cent.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re looking for a glamorous spot to host a party, Vignette has a beautiful, glassed-in wine room that can hold twenty-four people.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 8 (208) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Little Star Pizza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=198\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=195\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Vignette\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=199\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=194\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Zatar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=197\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=193\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/X5HCpTOES0E&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/cp208iPod_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/\">\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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Marilyn Merlot, Napa Valley, California $26\u003c/strong>\u003cbr>\nEach of the twenty vintages of Marilyn Merlot are adorned with a unique photo of film star Marilyn Monroe. This is definitely a collector wine, but one that won’t set you back a star’s salary. Not only is the packaging attractive, the wine also lives up to its reputation. The blend of ninety percent Merlot and ten percent Cabernet Sauvignon is plush, soft, and sultry.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Vignette\u003c/strong>\u003c/p>\n\u003cp>Tucked away in the Orchard Hotel off Union Square, this chic spot is definitely a place to focus on wine. The fairly-priced list includes plenty of selections but isn’t an overwhelming tome.\u003c/p>\n\u003cp>Start off with the tuna tartare cones, their signature appetizer, paired with a bottle of Laurent-Perrier Champagne ($45). This crisp, complex sparkling wine comes from one of my favorite bubbly producers. It’s an ideal foil for the spicy, fresh fish appetizer. You could stop right there and be perfectly happy, but I suggest ordering one of their meat dishes or day boat scallops. The wine to serve with both is Domaine Bruno Clair “Les Champs Perdrix” from Vosne-Romanee in Burgundy. This elegant, supple Pinot Noir is priced at $120. It’s a splurge, but one that’s worth every cent.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’re looking for a glamorous spot to host a party, Vignette has a beautiful, glassed-in wine room that can hold twenty-four people.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had another chance to sample the fruits from this famous and fabulous winery at a chocolate tasting put on and hosted by a few of my \u003ca href=\"http://eggbeater.typepad.com/shuna/\" target=\"_blank\" rel=\"noopener\">fellow\u003c/a> food bloggers. On that occasion, the Inniskillin I tried — generously supplied by yet another of \u003ca href=\"http://becksposhnosh.blogspot.com/2006/11/pink-ice-wine-chocolate.html#links\" target=\"_blank\" rel=\"noopener\">my favorite food bloggers\u003c/a> — was made from the Cabernet Franc grape. It was pink, cold, and perfect with chocolate.\u003c/p>\n\u003cp>Speaking of food bloggers, I was interested to discover on taping day that Kristin was one as well. Her blog, \u003ca href=\"http://givemesomefood.typepad.com/give_me_some_food/\">Give Me Some Food\u003c/a>, is sown with honest commentary and seeded with delicious photographs. She may be a teacher in her professional life, but she’s a food lover in her personal.\u003c/p>\n\u003cp>So now I’m going give you some tidbits about the taping that never made it to the air.\u003c/p>\n\u003cp>When Stephen mentioned the bottle of wine he brought along to South Park Cafe, you all must’ve caught that he said the wine had a screwtop — hey, a lot of the best wines do these days, you know? — but what you didn’t see or hear was Leslie’s comment, “I always say: it’s hip to be screwed.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now before everyone gets all upset at me for putting those words back in Leslie’s mouth and starts bombarding the suffering KQED inboxes with irate emails, hear me out. I think it’s really endearing to hear Leslie joke like that. In the first place, it relaxes and jollies up the guests. And when the guests are relaxed, life in the control room is much more relaxed. And when life in the control room is relaxed, you get a better show! Secondly, it’s simply flat-out endearing to know that Leslie is not a wine snob. Her real personality is warm and boisterous, not pinched and pearl-clutchy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 7 (207) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>South Park Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/W9eaAaxogIc&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/cp207iPod_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-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>. 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 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 7 (207) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Shalizaar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=187\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=185\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=190\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>South Park Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=188\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=184\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Forbes Island\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=186\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=183\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=189\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/W9eaAaxogIc&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/cp207iPod_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-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>. 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 Capcanes, “Mas Donis Barrica,” Montsant, Spain $12\u003c/strong>\u003cbr>\nIf earthy, smooth reds are to your taste, seek out the winning wines from Capcanes. A unique cooperative winery located the mountainous Montsant region of northeastern Spain, this Garnacha-based red — loaded with mineral aromas and mouthfilling fruit — is one of my favorite value wines.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Forbes Island\u003c/strong>\u003c/p>\n\u003cp>If you’re heading to Forbes Island for a unique San Francisco treat, you’ll be treated to a small but reasonably priced and well-chosen list of wines. Look for imports such as:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jean Grivot, Nuits St.-Georges “Les Chamois,” Burgundy, France $64\u003c/strong>\u003cbr>\nWith the wild mushroom ragout appetizer and roasted pork chop with sweet potatoes, order this Pinot Noir from France. It’s tough to find red Burgundy priced less than $75 in most restaurants, so this elegant, silky red stands out.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It is a cardinal sin to talk about your restaurants in the greenroom. The idea being, of course, that all restaurant discussion and reactions there of should remain fresh and relatively spontaneous.\u003c/p>\n\u003cp>It was hardest for me to abide by this rule last week because Suppenküche is seriously one of my favoritest restaurants in the city and it was nearly impossible for me to keep quiet. I kept shoving cheese, bread, and fruit (greenroom catering courtesy of Whole Foods) in my mouth to keep from yelling, “Did you have the Cheese Späztle with onion butter? It’s TOTALLY German mac and cheese!” or “How about the green salad that has a garlicky dressing that’s to die for?” or “My husband craves the pickled herring, which, yes, does seem like a creepy thing to crave but did any of you order it?” or “Two words: Jäger. Schntizel.”\u003c/p>\n\u003cp>So, when you can’t talk about the giant elephant steak in the room, you tend to talk about everything else.\u003c/p>\n\u003cp>With Jeffrey, I talked about cats, beer, and the difference between a pentagram and a pentacle.\u003c/p>\n\u003cp>In the first case, he told me this heartbreakingly bittersweet story about how his cat died that I can’t bear to repeat because I will just start bawling and I don’t think tears and snot are especially good for my keyboard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yeah, so, after that, we quickly segued to a beer discussion where we bonded over our mutual love for Belgian beers, particularly Chimay. We also agreed that the order of preference is \u003ca href=\"http://www.chimay.com/en/chimay_triple_219.php\">Chimay White\u003c/a>, \u003ca>Chimay Blue\u003c/a>, \u003ca href=\"http://www.chimay.com/en/chimay_red_218.php\">Chimay Red\u003c/a>. They are all good but they are not created equal.\u003c/p>\n\u003cp>Jeffrey and I also had a very in-depth discussion about the difference between a pentagram and a pentacle which spawned from the fact that Jeffrey was wearing a pentagram around his neck. Or maybe it was a pentacle. Shoot, now I can’t remember.\u003c/p>\n\u003cp>Jeremy and I bonded over our mutual coffee obsessions and love for \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>. I described how my husband researched and bought me an \u003ca href=\"http://www.illyusa.com/AB1666000store/heritage_red.cfm?P=100.00\">awesome coffee grinder\u003c/a> — one which Jeremy gave me the thumbs-up on — and he told me I needed to check out \u003ca href=\"http://ritualroasters.com/main.html\">Ritual Roasters\u003c/a> on Valencia.\u003c/p>\n\u003cp>I’m looking through my notes and I see: “Annabelle: pnk wl skt LOVE.” Which, of course translates to me coveting Annabelle’s pink wool skirt that had this awesomely vintage 30s cut to it.\u003c/p>\n\u003cp>It was really sweet, actually, because Annabelle brought her husband along and he got to watch the entire taping. First he hung out in the control room and then, about halfway through the show, he got to watch on set.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Halfway through the taping, Jeffrey plucked some (very real) grapes off the centerpiece and ate them. Margaret, one of the floor managers, teased him that we were going to have to reshoot because he screwed up the continuity. Jeffrey quipped, “You know, if they notice that, they just aren’t drinking enough,” which got a big laugh from the control room.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is a cardinal sin to talk about your restaurants in the greenroom. The idea being, of course, that all restaurant discussion and reactions there of should remain fresh and relatively spontaneous.\u003c/p>\n\u003cp>It was hardest for me to abide by this rule last week because Suppenküche is seriously one of my favoritest restaurants in the city and it was nearly impossible for me to keep quiet. I kept shoving cheese, bread, and fruit (greenroom catering courtesy of Whole Foods) in my mouth to keep from yelling, “Did you have the Cheese Späztle with onion butter? It’s TOTALLY German mac and cheese!” or “How about the green salad that has a garlicky dressing that’s to die for?” or “My husband craves the pickled herring, which, yes, does seem like a creepy thing to crave but did any of you order it?” or “Two words: Jäger. Schntizel.”\u003c/p>\n\u003cp>So, when you can’t talk about the giant elephant steak in the room, you tend to talk about everything else.\u003c/p>\n\u003cp>With Jeffrey, I talked about cats, beer, and the difference between a pentagram and a pentacle.\u003c/p>\n\u003cp>In the first case, he told me this heartbreakingly bittersweet story about how his cat died that I can’t bear to repeat because I will just start bawling and I don’t think tears and snot are especially good for my keyboard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yeah, so, after that, we quickly segued to a beer discussion where we bonded over our mutual love for Belgian beers, particularly Chimay. We also agreed that the order of preference is \u003ca href=\"http://www.chimay.com/en/chimay_triple_219.php\">Chimay White\u003c/a>, \u003ca>Chimay Blue\u003c/a>, \u003ca href=\"http://www.chimay.com/en/chimay_red_218.php\">Chimay Red\u003c/a>. They are all good but they are not created equal.\u003c/p>\n\u003cp>Jeffrey and I also had a very in-depth discussion about the difference between a pentagram and a pentacle which spawned from the fact that Jeffrey was wearing a pentagram around his neck. Or maybe it was a pentacle. Shoot, now I can’t remember.\u003c/p>\n\u003cp>Jeremy and I bonded over our mutual coffee obsessions and love for \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>. I described how my husband researched and bought me an \u003ca href=\"http://www.illyusa.com/AB1666000store/heritage_red.cfm?P=100.00\">awesome coffee grinder\u003c/a> — one which Jeremy gave me the thumbs-up on — and he told me I needed to check out \u003ca href=\"http://ritualroasters.com/main.html\">Ritual Roasters\u003c/a> on Valencia.\u003c/p>\n\u003cp>I’m looking through my notes and I see: “Annabelle: pnk wl skt LOVE.” Which, of course translates to me coveting Annabelle’s pink wool skirt that had this awesomely vintage 30s cut to it.\u003c/p>\n\u003cp>It was really sweet, actually, because Annabelle brought her husband along and he got to watch the entire taping. First he hung out in the control room and then, about halfway through the show, he got to watch on set.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Halfway through the taping, Jeffrey plucked some (very real) grapes off the centerpiece and ate them. Margaret, one of the floor managers, teased him that we were going to have to reshoot because he screwed up the continuity. Jeffrey quipped, “You know, if they notice that, they just aren’t drinking enough,” which got a big laugh from the control room.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&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/cp206iPod_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/\">\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>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 6 (206) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pacific Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=176\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=173\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=180\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>China Village\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=175\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=172\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=179\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chez Nous\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=177\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=174\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kdi205ZtJF4&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/cp206iPod_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/\">\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>2005 Beauzeaux, Red Wine, California $10\u003c/strong>\u003cbr>\nPronounced just like the clown — BOZO — this eclectic blend of Zinfandel, Syrah, Charbono, Petite Sirah, Grenache, and Lagrein is made by Napa’s Beaulieu Vineyard. Soft, juicy, and sippable (reminds me of Kool-aid for adults), it’s a top choice for affordable Turkey Day wine. I like it even more because it’s bottled with the tin roof of progress — a screwcap.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Chez Nous\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Small plates are the hallmark of this bustling, French-inspired spot. Whether you’re nibbling on the lamb “lollipops” (small chops that are so good they’re like candy) with a side of pommes frites, or indulging in gnocchi, pick a silky and hearty red wine from the well-chosen wine list. My suggestion is the deliciously elegant Joseph Drouhin “Vero” Pinot Noir from Burgundy, France priced at $48 a bottle or $12 per glass. Earthy aromas underscore the food’s complexity, and the wine goes with dishes from fish to meat.\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/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\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/billsplace400.jpg\" alt=\"Carol Doda burger\">\u003c/p>\n\u003cp>In the grand scheme of things, I’m a very new resident to San Francisco. Having moved here just three years ago, I am not familiar with the historic icons that are represented on Bill’s Place menu, so it’s a-Googleing I will go!\u003c/p>\n\u003cp>In David’s review, he mentions the “Carol Doda” burger, which has two olive-topped patties, and the English muffined “Jack Hansen” burger. Now, the reason for the olive-topped patties is that Carol Doda, who was a famous San Francisco stripper at the \u003cstrong>\u003ca href=\"http://www.condorsf.com/\" target=\"_blank\" rel=\"noopener\">Condor Club\u003c/a>\u003c/strong> in the sixties, was also a breast implant pioneer. A siliconeer, if you will. Once a modest 34B, Doda implanted herself in such a way that increased her assets to a hearty 44D. Dancing on top of a white baby grand piano while dressed (or undressed) in a topless bathing suit, Carol Doda started a topless trend not yet seen in most strip bars. In fact, there’s a very \u003cstrong>\u003ca href=\"http://mistersf.com/notorious/index.html?notcondor03.htm\" target=\"_blank\" rel=\"noopener\">respectable California grizzly bear-topped plaque\u003c/a>\u003c/strong> commemorating this momentous event in strip bar history, which announces:\u003c/p>\n\u003cp align=\"center\">The Condor\u003cbr>\nWhere It All Began\u003cbr>\nThe Birthplace of the World’s First Topless & Bottomless Entertainment\u003cbr>\nTopless – June 19, 1964\u003cbr>\nBottomless – September 3, 1969\u003cbr>\nStarring Ms. Carol Doda\u003c/p>\n\u003cp>Miss Doda turned in her pole in the the eighties and opened a lingerie store in Cow Hollow called Carol Doda’s Champagne & Lace Lingerie Boutique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These “celebrity” burgers at Bill’s Place remind me of a little, odoriferous burger shack in Harvard Square called Mr. and Mrs. Bartley’s Burger Cottage. Not only can you get the best sweet potato fries I’ve ever had occasion to gauvage down my gullet, but they have hysterically christened burgers that change frequently. For instance, there’s the “John Kerry (he voted this the best burger before he voted against it) a swiss cheese burger with mushrooms, tomato, lettuce, and fries,” the “George Bush Jr (not bad for a C student) a double cheddar texas BBQ burger with sweet potato fries,” the “Dick Cheney (a heart beat away) a bacon cheese burger with lettuce, tomato, and baked beans,” and the “Arnold Schwarzenegger (this is no girly burger) a double swiss burger with french fries.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So, other than some campus in-jokes, like the Larry Summers (recently ousted president of Harvard) and the Professor Skip Gates, they’re not so much local burgers as they are political burgers. But hey, when the \u003ci>New York Times\u003c/i> famously dubbed 02138 “the most opinionated zip code,” you can’t help but be political.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&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/cp205iPod_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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 5 (205) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Bill’s Place\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=169\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=163\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong> Café Rouge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=168\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=164\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Le Colonial Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=167\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=165\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=166\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/kVg4J7sGNqc&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/cp205iPod_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 clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Archetype Vineyards, Old Vine Shiraz, Barossa Valley Australia $35\u003c/strong>\u003cbr>\nLike donning a pair of fabulous fake eyelashes, this wine has the “WOW” factor. Big, bold, jammy, and rich, you can’t help but fall in love. You’ll find yourself gazing at your date across the dinner table after a glass of this sexy sipper.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Bill’s Place\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Usually I write about wine or cocktails but after having one of the best milkshakes in my life, I needed to give Bill’s some ink. I’m a vanilla fan (though my 12 year-old daughter is a chocaholic) and their shakes are hand-scooped, real ice cream blended, and served in a stainless steel cup so you can pour your own.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For this episode, called “Show D” on our schedules, I hung out in the greenroom with the guests for the first time. In doing this, I got the vibe of the show and could sometimes tell how the taping was going to go.\u003c/p>\n\u003cp>While sitting with the guests and participating in their chatter, I heard the same question over and over again: “Why is this called the greenroom? It’s not even green.” This was something I — an English major, writer, and voracious reader — could not answer, but I love word-origin research, so I called my friend — a true-blue Hollywood insider — to pick her brain.\u003c/p>\n\u003cp>Throughout her tenure on \u003ca href=\"http://www.televisionwithoutpity.com/show/star-trek/\" target=\"_blank\" rel=\"noopener\">\u003ci>Star Trek: Enterprise\u003c/i>\u003c/a>, Trek Throat gave me inside information on the show, answered my dumbest “how does television work?” questions, and with filled me up with lots of industry gossip. This time, however, I had her completely flummoxed. She wrote me, “Sorry I can’t really help. I’ve just never heard an explanation for it, which is strange because all those things have explanations.”That path cold but spurred on by the intoxicating pursuit of knowledge, I did what most of us in this Internet age do, I Googled it.\u003c/p>\n\u003cp>As most of us know, the greenroom — sometimes incorrectly spelled as “green room” — is a room where performers or guests hang out to relax (or vomit from nerves) before going on stage or set. The word first appeared in 1701 in a publication written by Colley Cibber, a Drury Lane dramatist and actor. The original reference reads, “I do know London pretty well, and the Side-box, Sir, and behind the Scenes; ay, and the Green-Room, and all the Girls and Women~Actresses there” and is found in Cibber’s comedy, \u003ci>Love Makes a Man\u003c/i>.\u003c/p>\n\u003cp>I recalled references to green baize in Jane Austen’s 1814 novel, \u003ci>Mansfield Park\u003c/i>. The misbehaving cousins of perfectly angelic and perfectly boring Fanny Price were getting up a play in their uncle’s absence. Back in the day when “play acting” was considered a shameful and degrading profession, the writing was already on the wall for the Bertram family. More to the point, Fanny’s cousins and friends are building a stage and particularly want green baize (a felt-like fabric used to cover billiard tables) for the green curtains. Why they couldn’t make curtains from any old fabric of whatever color is a mystery but must mean something. They also discuss having a greenroom: \u003c/p>\n\u003cblockquote>\u003cp>“…it is the very room for a theatre, precisely the shape and length for it; and the doors at the farther end, communicating with each other, as they may be made to do in five minutes, by merely moving the bookcase in my father’s room, is the very thing we could have desired, if we had sat down to wish for it; and my father’s room will be an excellent greenroom. It seems to join the billiard-room on purpose.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.word-detective.com/091400.html\" target=\"_blank\" rel=\"noopener\"> Word Detective\u003c/a> states that there is a belief that the room was painted green to soothe the the performers eyes after spending so much time looking into the bright, harsh lights on stage. Word Detective also offers, “A related (but not quite as likely) theory proposes that since limelight is itself slightly greenish, it made sense for actors to apply their makeup in a room with green walls,” and finally concludes with: \u003c/p>\n\u003cblockquote>\u003cp>There are other theories about “green room,” such as the suggestion that artificial grass was originally stored there (unlikely, as props usually have their own storage area), but until someone comes up with something better (and some documentation would be nice), I’ll stick with the “easy on your eyes” explanation of “green room.”\u003c/p>\u003c/blockquote>\n\u003cp>Merriam-Webster’s site offers a transcription from the WAMC public radio show, \u003ca href=\"http://www.m-w.com/cgi-bin/wftwarch.pl?030906\" target=\"_blank\" rel=\"noopener\">“Word for the Wise”\u003c/a>, which explains theories but gives no solid answer: \u003c/p>\n\u003cblockquote>\u003cp>Although there are plenty of colorful theories purporting to explain the origin of the term (the room was painted green in order to ease the strain of bright stage lighting; acting companies in Shakespeare’s day were said to have worn green livery; stage shrubbery was once stored there), in fact, the origin of the term remains uncertain.\u003c/p>\u003c/blockquote>\n\u003cp>Well, great. There’s nothing like getting hot on the trail of something only to find that there doesn’t seem to be any definitive answer. As a side-note, this research made me look up the origin of “limelight,” which I will save for another week. Can you stand the suspense?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&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/cp204iPod_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-season2c.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>2005 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s second season episode 4 (204) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Pasta Moon\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=156\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=153\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=160\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Town Hall Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=157\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=154\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=161\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Suppenkuche\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=158\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=155\">reviews\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH VIDEO ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/hBGOeh7RHlg&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/cp204iPod_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-season2c.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>2005 Whitehaven, Sauvignon Blanc, Marlborough, New Zealand $20\u003c/strong>\u003cbr>\nThink sunshine in a bottle. This wine is a classic style of Sauvignon from New Zealand, sporting herbal notes combined with pink grapefruit and passionfruit flavors. It’s ideal with shellfish, chicken in a mustard sauce, or just for sipping while soaking in a bubble bath.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Pasta Moon\u003c/strong>\u003c/p>\n\u003cp>It’s worth the drive to Half Moon Bay simply to explore Pasta Moon’s all-Italian wine list. Not a huge tome that takes half the meal to navigate, it’s a manageable and well-chosen list that hovers around 150 bottles. Kudos to owner, Kim Levin, too who has a strong selection of half bottles. I’m a fan of these 375 ml sizes, which serve 2-3 glasses. Pick a white and red half bottle with your meal and make everyone at the table happy.\u003c/p>\n\u003cp>\u003cstrong>Sparina, Gavi di Gavi, Italy $17\u003c/strong> (half bottle)\u003cbr>\nA creamy but vibrant white made from the Cortese grape in northern Italy, it’s a great pick for Pasta Moon’s signature house made sausage pizza with forest mushrooms and gooey Fontina fondue topping. Magnifico!\u003c/p>\n\u003cp>\u003cstrong>Villa Antinori, Toscana, Italy $25\u003c/strong> (half bottle)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Antinori is a famous producer in central Italy and their Sangiovese-based red is juicy and spicy and a dream date with the restaurant’s Nilda’s Lasagna.\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/millers-remote1.jpg\" alt=\"Millers Deli Remote\" hspace=\"4\">\u003c/p>\n\u003cp>So, you know how the guests talk about delicious food and then we cut away to shots of that delicious food, all in the hopes of making you drool, faint, or die of hunger? Well, in order to get that reaction, we have to go on a series of “remotes” to the featured restaurants. Let me tell you, it’s a hard, delicious job talking to chefs, watching them cook, photographing the food, and then getting to eat that food, but hey, it’s all in the great name of public television.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\" target=\"_blank\" rel=\"noopener\">Miller’s East Coast West Delicatessen\u003c/a>\u003c/b> on Polk was my first remote. At first I stayed out of the way as the camera and sound guys were maneuvering around the tight quarters of the fully-stocked and glistening food case and sizzling, odoriferous kitchen. However, during that down time, I picked up one of the greatest phrases. Randy, our stage manager, was sitting in on the remote, and we started talking about San Diego’s relative dearth of San Francisco-ish restaurants.\u003c/p>\n\u003cp>Sometimes you can come across some really great food in the strip malls that define certain neighborhoods — heck, Edo Sushi in UTC is worth getting on or off the 805 for — but more likely than not, you come across what Randy calls, “cheese sauce restaurants.” You know the kind, right? Not to name names, but they’re the types that think everything tastes better drenched in melted “cheese,” be it overcooked steak, fried chicken, shrimp, salmon, or doughnuts. I’m all for cheese, but not when it’s simply used to cover poorly prepared food.\u003c/p>\n\u003cp>ANYWAY, while “that’s definitely a cheese sauce restaurant” has now entered my foodie lexicon, it’s not necessarily on topic of the Miller’s remote.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I really loved this remote. Robby Morgenstein and all his staff were really great to work with and they kept me laughing and scribbling in my notebook all day. They also kept us fed, after a few shoots one of the cooks offered me and Wendy plates of cheesecake and stacks of sandwiches, commenting, “You’ve been working hard and not eating.” Sweet, huh? Also? Tasty. No need to worry about dinner after that remote.\u003c/p>\n\u003cp>The walls at Miller’s are liberally sprinkled with rotating artwork from regular customers, and there are also these dummied-up magazine covers, all of which feature local dogs — pets of customers and staff. The combo hoagies on the menu are all named for these neighborhood pooches with Robby’s own Jackson topping the list.\u003c/p>\n\u003cp>As the camera followed one of the cook-servers bringing a tray heavy with matzoh ball soup, thick sandwiches, and potato salad, the cook-server feigned nervousness and joked, “There’s water all over the floor right?” Another cook reminded him, “This is your money shot.” “I should’ve worn my black leather jacket,” the cook-server sighed regretfully.\u003c/p>\n\u003cp>As the time drew close for Robby’s interview, he fretted, “I quit smoking twenty-eight days ago and I’ve never wanted a cigarette more.” Some of the workers whipped out camera phones to take pictures of Robby’s nervousness. “I still have to decide who’s coming with me to Denver,” Robby warns, referring to an upcoming appearance on \u003ca href=\"http://www.foodnetwork.com/food/show_cc/text/0,2495,FOOD_20077_40801,00.html\" target=\"_blank\" rel=\"noopener\">Food Network Challenge\u003c/a>. That shut ’em up real quick.\u003c/p>\n\u003cp>For one of our final shots, an \u003ca href=\"http://en.wikipedia.org/wiki/Egg_cream\" target=\"_blank\" rel=\"noopener\">egg cream\u003c/a> was masterfully produced. At least, this ignoramus thought it was masterful, but when I listened to the ribbing the egg cream maker took, I realized that it might not be so.\u003c/p>\n\u003cp>“He’s all bitter because his egg cream only had two layers.”\u003c/p>\n\u003cp>“He should be embarrassed, it should be THREE layers!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note to self: when making egg creams, layering, like with hair styles, is all good.\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/millers-remote1.jpg\" alt=\"Millers Deli Remote\" hspace=\"4\">\u003c/p>\n\u003cp>So, you know how the guests talk about delicious food and then we cut away to shots of that delicious food, all in the hopes of making you drool, faint, or die of hunger? Well, in order to get that reaction, we have to go on a series of “remotes” to the featured restaurants. Let me tell you, it’s a hard, delicious job talking to chefs, watching them cook, photographing the food, and then getting to eat that food, but hey, it’s all in the great name of public television.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\" target=\"_blank\" rel=\"noopener\">Miller’s East Coast West Delicatessen\u003c/a>\u003c/b> on Polk was my first remote. At first I stayed out of the way as the camera and sound guys were maneuvering around the tight quarters of the fully-stocked and glistening food case and sizzling, odoriferous kitchen. However, during that down time, I picked up one of the greatest phrases. Randy, our stage manager, was sitting in on the remote, and we started talking about San Diego’s relative dearth of San Francisco-ish restaurants.\u003c/p>\n\u003cp>Sometimes you can come across some really great food in the strip malls that define certain neighborhoods — heck, Edo Sushi in UTC is worth getting on or off the 805 for — but more likely than not, you come across what Randy calls, “cheese sauce restaurants.” You know the kind, right? Not to name names, but they’re the types that think everything tastes better drenched in melted “cheese,” be it overcooked steak, fried chicken, shrimp, salmon, or doughnuts. I’m all for cheese, but not when it’s simply used to cover poorly prepared food.\u003c/p>\n\u003cp>ANYWAY, while “that’s definitely a cheese sauce restaurant” has now entered my foodie lexicon, it’s not necessarily on topic of the Miller’s remote.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I really loved this remote. Robby Morgenstein and all his staff were really great to work with and they kept me laughing and scribbling in my notebook all day. They also kept us fed, after a few shoots one of the cooks offered me and Wendy plates of cheesecake and stacks of sandwiches, commenting, “You’ve been working hard and not eating.” Sweet, huh? Also? Tasty. No need to worry about dinner after that remote.\u003c/p>\n\u003cp>The walls at Miller’s are liberally sprinkled with rotating artwork from regular customers, and there are also these dummied-up magazine covers, all of which feature local dogs — pets of customers and staff. The combo hoagies on the menu are all named for these neighborhood pooches with Robby’s own Jackson topping the list.\u003c/p>\n\u003cp>As the camera followed one of the cook-servers bringing a tray heavy with matzoh ball soup, thick sandwiches, and potato salad, the cook-server feigned nervousness and joked, “There’s water all over the floor right?” Another cook reminded him, “This is your money shot.” “I should’ve worn my black leather jacket,” the cook-server sighed regretfully.\u003c/p>\n\u003cp>As the time drew close for Robby’s interview, he fretted, “I quit smoking twenty-eight days ago and I’ve never wanted a cigarette more.” Some of the workers whipped out camera phones to take pictures of Robby’s nervousness. “I still have to decide who’s coming with me to Denver,” Robby warns, referring to an upcoming appearance on \u003ca href=\"http://www.foodnetwork.com/food/show_cc/text/0,2495,FOOD_20077_40801,00.html\" target=\"_blank\" rel=\"noopener\">Food Network Challenge\u003c/a>. That shut ’em up real quick.\u003c/p>\n\u003cp>For one of our final shots, an \u003ca href=\"http://en.wikipedia.org/wiki/Egg_cream\" target=\"_blank\" rel=\"noopener\">egg cream\u003c/a> was masterfully produced. At least, this ignoramus thought it was masterful, but when I listened to the ribbing the egg cream maker took, I realized that it might not be so.\u003c/p>\n\u003cp>“He’s all bitter because his egg cream only had two layers.”\u003c/p>\n\u003cp>“He should be embarrassed, it should be THREE layers!”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note to self: when making egg creams, layering, like with hair styles, is all good.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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