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"content": "\u003cp>Check, Please! Bay Area’s second season episode 3 (203) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Miller’s East Coast West Deli\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=149\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=148\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Picante\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=147\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=146\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=144\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=143\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=145\">recipe\u003c/a> |\u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/k67ErJFdZ3Q&hl=en_US&fs=1\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_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-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>2003 Adeluna “Reserve” Malbec, Mendoza, Argentina $22\u003c/strong>\u003cbr>\nMalbec is the grape that produces the signature, muscle-bound red wine of Argentina. A newcomer on the Malbec scene, Adeluna is the partnership of American Ward Lay (of Frito-Lay fame) and a member of the historic Argentine winemaking family, Rutini. The grapes are grown at an elevation of 4,200 feet in the foothills of the Andes. So deeply colored, you look at the wine and think it will do a tango on your tongue. Instead, the rich berry, chocolate and spice notes are backed up by a solid frame of vibrant acidity. It’s a mouthful of fruit, which can still pair beautifully with food from grilled steak to a portobello mushroom sandwich.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Da Flora\u003c/strong>\u003c/p>\n\u003cp>This small, North Beach spot is a culinary treasure. Not only did the Venetian-inspired cuisine garner raves from our guests, the wine list is one worth exploring again and again. Owner Flora Gaspar has compiled an eclectic array of Italian wines that rotates regularly. The picks I’ve chosen below may not be available on your next visit, but have no fear as Flora’s frequent jaunts to Italy result in fairly-priced, sure-fire selections. Though each of the wine options has an accompanying description, I recommend asking Flora for her help when navigating the terrific list.\u003c/p>\n\u003cp>\u003cstrong>Bianco:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Sergio Zenato, Lugana San Benedetto, Veneto $32\u003c/strong>\u003cbr>\nIt’s tough to find wines priced under $40 on high-end lists in the city, but Flora offers a selection of them. This white — made from the Trebbiano grape variety — comes from northern Italy around the shores of beautiful Lake Garda. Juicy and smooth, it drinks well as a cocktail before dinner or with the meal.\u003c/p>\n\u003cp>\u003cstrong>Rosso:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2001 Arnoldo Caprai, Sagrantino di Montefalco “Collepiano,” Umbria $95\u003c/strong>\u003cbr>\nThis is a rare red made from the Sagrantino variety in Umbria, which is Tuscany’s neighbor. Deeply-colored and dripping with wild berry flavors, this is a powerful wine to experience with hearty meat dishes. A sexy stunner.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online\u003c/strong> (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp203iPod_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-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>2003 Adeluna “Reserve” Malbec, Mendoza, Argentina $22\u003c/strong>\u003cbr>\nMalbec is the grape that produces the signature, muscle-bound red wine of Argentina. A newcomer on the Malbec scene, Adeluna is the partnership of American Ward Lay (of Frito-Lay fame) and a member of the historic Argentine winemaking family, Rutini. The grapes are grown at an elevation of 4,200 feet in the foothills of the Andes. So deeply colored, you look at the wine and think it will do a tango on your tongue. Instead, the rich berry, chocolate and spice notes are backed up by a solid frame of vibrant acidity. It’s a mouthful of fruit, which can still pair beautifully with food from grilled steak to a portobello mushroom sandwich.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Da Flora\u003c/strong>\u003c/p>\n\u003cp>This small, North Beach spot is a culinary treasure. Not only did the Venetian-inspired cuisine garner raves from our guests, the wine list is one worth exploring again and again. Owner Flora Gaspar has compiled an eclectic array of Italian wines that rotates regularly. The picks I’ve chosen below may not be available on your next visit, but have no fear as Flora’s frequent jaunts to Italy result in fairly-priced, sure-fire selections. Though each of the wine options has an accompanying description, I recommend asking Flora for her help when navigating the terrific list.\u003c/p>\n\u003cp>\u003cstrong>Bianco:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2004 Sergio Zenato, Lugana San Benedetto, Veneto $32\u003c/strong>\u003cbr>\nIt’s tough to find wines priced under $40 on high-end lists in the city, but Flora offers a selection of them. This white — made from the Trebbiano grape variety — comes from northern Italy around the shores of beautiful Lake Garda. Juicy and smooth, it drinks well as a cocktail before dinner or with the meal.\u003c/p>\n\u003cp>\u003cstrong>Rosso:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2001 Arnoldo Caprai, Sagrantino di Montefalco “Collepiano,” Umbria $95\u003c/strong>\u003cbr>\nThis is a rare red made from the Sagrantino variety in Umbria, which is Tuscany’s neighbor. Deeply-colored and dripping with wild berry flavors, this is a powerful wine to experience with hearty meat dishes. A sexy stunner.\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/40/2015/09/202-studio.jpg\" alt=\"KQED Check, Please! Bay Area studio set\" hspace=\"3\">\u003c/p>\n\u003cp>This was the first show we taped, so as I sat behind the scenes, I took copious notes on everything that happened.\u003c/p>\n\u003cp>As the guests wait nervously in the Green Room for makeup and wardrobe consultations (they bring about three different possible tops), they are not allowed to talk about their restaurants. This is to keep their reactions and contents fresh and unrehearsed. However, they can talk about anything else, including other restaurants. Mostly, it’s just for purely technical reasons. Helen, from audio, looks closely at clothing so she can decide what mikes will work. Wendy, intrepid webmeister, is waiting for the guests to be fully made-up and in their final outfits so she can take their mug shots for the show’s website.\u003c/p>\n\u003cp>Once the guests are seated on set, they are lovingly pushed and prodded around to get them in the right positions. Leslie explains that they have pillows behind their backs because the chairs can get really comfy and they all need to be reminded not to sink back into a slouch. Today, it’s determined that Jim has such great posture, he doesn’t need his pillow, so he removes it. With difficulty. “I’m trying to comply by not moving my chair!” he quips.\u003c/p>\n\u003cp>When it comes to the guests, it’s the stage manager’s job to soothe nerves and explain exactly what is going to happen when the cameras start rolling. Before they start taping, the guests need to talk in their regular voices so sound can be evaluated and adjusted. Often the guest freeze, so they are encouraged to talk about what they ate for breakfast, but today Robert got in his sound check by intoning, \u003ca href=\"http://www.stormfax.com/1dickens.htm\" target=\"_blank\" rel=\"noopener\">“Marley was dead: to begin with. There was no doubt about that.”\u003c/a> He has an awesome voice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To warm up, the control room lets the guests talk as much as they want before tape starts rolling. Leslie has them bounce in their chairs to keep their blood and energy up. Jim, staring in awe at a bouncing Leslie, who he seems to adore wholeheartedly, says, “This didn’t happen on Captain Kangaroo.”\u003c/p>\n\u003cp>During the discussion of restaurants, it’s always a worry when one of the guests doesn’t seem to be getting a word in edgewise. For this particular show, it was understandable that Karen didn’t have much to say about Hing Lung. However, she was very constant and emphatic on how great the service was in trying to find food for her and her friend and their dietary restrictions. On the other hand, she totally became a little spitfire in defense of her own choice, Saylor’s Landing. Energetic and quippy, Karen did not back down from her stance that Saylor’s Landing had the best clam chowder in town. You all saw that, of course, but what you didn’t see what how the energy in the control room changed as soon as Karen managed to become more part of the conversation. We were elated!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In another interesting moment, Jim starts to reveal where you can park around Hing Lung and the control room collectively groaned, “Don’t tell everyone!” Hmm, I now see that the parking information didn’t make the actual show. Interesting. Good thing I wrote it in my notes.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 2 (202) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Hing Lung\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=140\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=139\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>2) \u003cstrong>Absinthe\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=138\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=137\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Saylor’s Landing\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=135\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=136\">recipe\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>\u003cstrong>WATCH EPISODE ONLINE\u003c/strong>\u003cbr>\nhttp://www.youtube.com/v/acHcSGyLZlA&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/cp202iPod_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-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>2005 WillaKenzie Estate, Pinot Gris, Willamette Valley, Oregon $18\u003c/strong>\u003cbr>\nExplosively aromatic and juicy, this wine is an excellent example of how Pinot Gris shines in Oregon. This white grape variety is related to Pinot Noir (Pinot Noir means Pinot “black,” versus Pinot “gray” or Gris) and has darker-hued skins, which lends a spicy fullness to the wine. Known for producing crisp, citrusy whites in northern Italy, where it’s dubbed Pinot Grigio, in France’s Alsace region, Pinot Gris makes ripe and fleshy wines. Oregon versions fall somewhere in the middle — sassy acidity, paired with a succulently full mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Absinthe\u003c/strong>\u003c/p>\n\u003cp>Reminiscent of a Parisian bistro, Absinthe sports a wine list that would put any restaurant in France to shame. A savvy collection of worldwide winners ranging in price from $30 a bottle to more than $300, the list is home to famous names and undiscovered treasures. Pricing is respectful, and whatever you have to spend, you’ll find a wine that is sure to please.\u003c/p>\n\u003cp>\u003cstrong>Gosset, Excellence, Brut, Champagne, France $39 \u003c/strong>(half bottle)\u003cbr>\nBit of bubbly, anyone? I’m a fan of wine lists that offer half bottles, as it makes it easy to kick off the night with bubbly. This bottle will fill two to three glasses and is an ideal pairing for Absinthe’s oysters or caviar, or even their fabulous frites. Belly up to the bar, then order Gosset Champagne and French fries for a perfect introduction to Absinthe.\u003c/p>\n\u003cp>\u003cstrong>Bargain Finds:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Catena, Malbec, Mendoza, Argentina $40\u003c/strong>\u003cbr>\nWith the grilled rib-eye steak, you won’t find a better match than this. Inky-black Malbec is Argentina’s signature grape variety and though hearty, spicy, and powerful, the wine doesn’t do a tango on your tongue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tilenus, Mencia, Bierzo, Spain $41\u003c/strong>\u003cbr>\nIf Coq au Vin is what you’re ordering, consider stepping outside the traditional pairing of red Burgundy (made from Pinot Noir) with the earthy dish and go for a unique Spanish red. Mencia is a rare grape variety planted in the mountainous, northeastern region of Bierzo in Spain. Bierzo produces reds with a silky, earthy elegance that just might give Burgundy Pinot envy.\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/cp202iPod_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-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>2005 WillaKenzie Estate, Pinot Gris, Willamette Valley, Oregon $18\u003c/strong>\u003cbr>\nExplosively aromatic and juicy, this wine is an excellent example of how Pinot Gris shines in Oregon. This white grape variety is related to Pinot Noir (Pinot Noir means Pinot “black,” versus Pinot “gray” or Gris) and has darker-hued skins, which lends a spicy fullness to the wine. Known for producing crisp, citrusy whites in northern Italy, where it’s dubbed Pinot Grigio, in France’s Alsace region, Pinot Gris makes ripe and fleshy wines. Oregon versions fall somewhere in the middle — sassy acidity, paired with a succulently full mouthfeel.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Absinthe\u003c/strong>\u003c/p>\n\u003cp>Reminiscent of a Parisian bistro, Absinthe sports a wine list that would put any restaurant in France to shame. A savvy collection of worldwide winners ranging in price from $30 a bottle to more than $300, the list is home to famous names and undiscovered treasures. Pricing is respectful, and whatever you have to spend, you’ll find a wine that is sure to please.\u003c/p>\n\u003cp>\u003cstrong>Gosset, Excellence, Brut, Champagne, France $39 \u003c/strong>(half bottle)\u003cbr>\nBit of bubbly, anyone? I’m a fan of wine lists that offer half bottles, as it makes it easy to kick off the night with bubbly. This bottle will fill two to three glasses and is an ideal pairing for Absinthe’s oysters or caviar, or even their fabulous frites. Belly up to the bar, then order Gosset Champagne and French fries for a perfect introduction to Absinthe.\u003c/p>\n\u003cp>\u003cstrong>Bargain Finds:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Catena, Malbec, Mendoza, Argentina $40\u003c/strong>\u003cbr>\nWith the grilled rib-eye steak, you won’t find a better match than this. Inky-black Malbec is Argentina’s signature grape variety and though hearty, spicy, and powerful, the wine doesn’t do a tango on your tongue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tilenus, Mencia, Bierzo, Spain $41\u003c/strong>\u003cbr>\nIf Coq au Vin is what you’re ordering, consider stepping outside the traditional pairing of red Burgundy (made from Pinot Noir) with the earthy dish and go for a unique Spanish red. Mencia is a rare grape variety planted in the mountainous, northeastern region of Bierzo in Spain. Bierzo produces reds with a silky, earthy elegance that just might give Burgundy Pinot envy.\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/control-room4.jpg\" alt=\"KQED TV Control Room\" hspace=\"3\">\u003c/p>\n\u003cp>My mother will tell you that I was “always a media baby,” and my deep, abiding love for television started on our maroon shag rug with PBS. This season, I was offered a rare opportunity to sit behind the cameras and watch the taping of every episode of \u003ci>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/i>. Although I am critical and analytical of television on a weekly basis, it’s all from the couch potato status. Ironically, I have no idea how a show is mechanically put together.\u003c/p>\n\u003cp>To this television-obsessed media critic, the people you don’t ever see in front of the camera have the best jobs in the world. Not to sound too twee, but they all get to have a hand in the magic that is television. Every day! Wow, that did sound pretty smurfy, but unfortunately, there is just no other way to describe it. Also from Executive Producer to intern, each person involved on the show brings their own brand of humor to their jobs.\u003c/p>\n\u003cp>My first day, I walked around the cavernous set before the guests and Leslie arrived and gaped at the thick electrical chords, the hanging lights, the new set, and my own image caught by one of the huge cameras. (Is that \u003ci>really\u003c/i> what my ponytail looks like from the side?)\u003c/p>\n\u003cp>Dark, muffled, and very, very cold, the control room is like NASA’s Mission Control — all monitors and big, tempting buttons. Sometimes I have to sit on my hands to keep from pushing a console button labeled \u003ca href=\"http://www.kqed.org/newsroom/\" target=\"_blank\" rel=\"noopener\">“Belva.”\u003c/a> During the taping, I was so entranced by the control room that I barely watched what was going on with the guests and Leslie on the multiple monitors in front of me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This first episode of the new season — labeled Show B on my production sheets — was very bawdy. I mean, jokes were flying fast and furious between Leslie and the guests that the show should be called \u003ci>\u003cstrong>Sex, Please! Bay Area\u003c/strong>\u003c/i> especially after the comments about \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\" target=\"_blank\" rel=\"noopener\">Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/a>. At one point, Mary Joan quipped, “Barbeque is like sex, the worst I ever had was still good.” Brian agreed that Memphis Minnie’s “stupid hot” sauce “bordered on the sexual,” and later, Leslie also called Ovation “The Big O” to Kevin.\u003c/p>\n\u003cp>In order to loosen up the guests — who can be very nervous and deliver stilted dialogue — wine flows fairly freely on the set and after discussing \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\" target=\"_blank\" rel=\"noopener\">Café Gratitude\u003c/a>‘s rather…unique menu items (I AM LUSCIOUS, I AM BOUNTIFUL), Leslie brings her glass in for the final cheers, secure that we aren’t taping yet, and jokes, “I am drunk!” Not to worry, we maintain a firm grip on the wine bottles and no one would ever be going home drunk.\u003c/p>\n\u003cp>When watching the tapings, I am constantly amazed what new facets these outtakes can bring to both Leslie and the guests’ personalities.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bbq-sex.jpg\" alt=\"Memphis Minnies signage\" hspace=\"3\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This first episode of the new season — labeled Show B on my production sheets — was very bawdy. I mean, jokes were flying fast and furious between Leslie and the guests that the show should be called \u003ci>\u003cstrong>Sex, Please! Bay Area\u003c/strong>\u003c/i> especially after the comments about \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\" target=\"_blank\" rel=\"noopener\">Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/a>. At one point, Mary Joan quipped, “Barbeque is like sex, the worst I ever had was still good.” Brian agreed that Memphis Minnie’s “stupid hot” sauce “bordered on the sexual,” and later, Leslie also called Ovation “The Big O” to Kevin.\u003c/p>\n\u003cp>In order to loosen up the guests — who can be very nervous and deliver stilted dialogue — wine flows fairly freely on the set and after discussing \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\" target=\"_blank\" rel=\"noopener\">Café Gratitude\u003c/a>‘s rather…unique menu items (I AM LUSCIOUS, I AM BOUNTIFUL), Leslie brings her glass in for the final cheers, secure that we aren’t taping yet, and jokes, “I am drunk!” Not to worry, we maintain a firm grip on the wine bottles and no one would ever be going home drunk.\u003c/p>\n\u003cp>When watching the tapings, I am constantly amazed what new facets these outtakes can bring to both Leslie and the guests’ personalities.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/bbq-sex.jpg\" alt=\"Memphis Minnies signage\" hspace=\"3\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s second season episode 1 (201) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Memphis Minnie’s Barbeque Joint and Smokehouse\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=128\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=129\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=130\">recipe\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Ovation at the Opera\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=126\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=127\">reviews\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>3) \u003cstrong>Café Gratitude\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=123\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=124\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=125\">recipe\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>https://www.youtube.com/embed/oYxjszA9Poo\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/cp201iPod_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>Check, Please! Bay Area\u003c/strong>. Welcome to the second season of the show!\u003c/p>\n\u003cp>On the heels of our first season’s success, we’re expanding our online offerings. New to this season will be my “Wine of the Week” post, in which I’ll share my tasting notes about the wine the guests and I drank on set during the taping of the show. Another new feature will be my “What to Sip” suggestions. In response to viewers wanting wine and drink recommendations, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>We’re thrilled you’ve tuned in and look forward to hearing from you.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Penfolds “Bin 389” Cabernet/Shiraz, South Australia $25\u003c/strong>\u003cbr>\nYear in and year out, this is one of my favorite wines. That’s high praise coming from someone who samples more than 5,000 bottles annually. The seamlessly smooth blend of nearly equal parts Cabernet Sauvignon and Shiraz (Syrah) from one of Australia’s top producers can be enjoyed now with everything from roast chicken to filet mignon, or, since this wine has the ability to age for years, it can be held and enjoyed at a later date.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Café Gratitude\u003c/strong>\u003c/p>\n\u003cp>Though Café Gratitude does offer a selection of organic wines, I learned first-hand that their unique, non-alcoholic drinks are the restaurant’s signature beverages. Kick off your meal with one of their fresh fruit juice elixirs made every morning in a hydraulic juice press. Then wrap up your vegan feast with an organic coffee that has been infused for 48 hours in cold water rather than brewed. Don’t miss:\u003c/p>\n\u003cp>\u003cstrong>“I AM SUCCULENT” $4 / $6.50 per glass\u003c/strong>\u003c/p>\n\u003cp>This is the actual name of the drink, not me touting my botox-free facial skin. The exotic elixir is a blend of grapefruit, apple, celery, fennel, and mint. Be careful, though, this drink is easy to sip and you’ll find yourself ordering multiple glasses. You don’t want to be too succulent.\u003c/p>\n\u003cp>\u003cstrong>“I AM MARVELOUS” Single $4.25 / Double $5\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While ordering I felt like Billy Crystal impersonating Latin actor Fernando Lamas on Saturday Night Live — “Darling, you LOOK marvelous!” After drinking this café mocha-style drink made with organic chocolate, however, I felt marvelous. I vowed to go back just to sip the ultra-smooth coffee layered with intensely rich chocolaty flavor.\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/cp201iPod_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>Check, Please! Bay Area\u003c/strong>. Welcome to the second season of the show!\u003c/p>\n\u003cp>On the heels of our first season’s success, we’re expanding our online offerings. New to this season will be my “Wine of the Week” post, in which I’ll share my tasting notes about the wine the guests and I drank on set during the taping of the show. Another new feature will be my “What to Sip” suggestions. In response to viewers wanting wine and drink recommendations, I choose one restaurant from each show and offer tips for selecting libations to enjoy with your meal.\u003c/p>\n\u003cp>We’re thrilled you’ve tuned in and look forward to hearing from you.\u003c/p>\n\u003cp>\u003cstrong>Wine of the Week:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>2003 Penfolds “Bin 389” Cabernet/Shiraz, South Australia $25\u003c/strong>\u003cbr>\nYear in and year out, this is one of my favorite wines. That’s high praise coming from someone who samples more than 5,000 bottles annually. The seamlessly smooth blend of nearly equal parts Cabernet Sauvignon and Shiraz (Syrah) from one of Australia’s top producers can be enjoyed now with everything from roast chicken to filet mignon, or, since this wine has the ability to age for years, it can be held and enjoyed at a later date.\u003c/p>\n\u003cp>\u003cstrong>What to Sip: Café Gratitude\u003c/strong>\u003c/p>\n\u003cp>Though Café Gratitude does offer a selection of organic wines, I learned first-hand that their unique, non-alcoholic drinks are the restaurant’s signature beverages. Kick off your meal with one of their fresh fruit juice elixirs made every morning in a hydraulic juice press. Then wrap up your vegan feast with an organic coffee that has been infused for 48 hours in cold water rather than brewed. Don’t miss:\u003c/p>\n\u003cp>\u003cstrong>“I AM SUCCULENT” $4 / $6.50 per glass\u003c/strong>\u003c/p>\n\u003cp>This is the actual name of the drink, not me touting my botox-free facial skin. The exotic elixir is a blend of grapefruit, apple, celery, fennel, and mint. Be careful, though, this drink is easy to sip and you’ll find yourself ordering multiple glasses. You don’t want to be too succulent.\u003c/p>\n\u003cp>\u003cstrong>“I AM MARVELOUS” Single $4.25 / Double $5\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>While ordering I felt like Billy Crystal impersonating Latin actor Fernando Lamas on Saturday Night Live — “Darling, you LOOK marvelous!” After drinking this café mocha-style drink made with organic chocolate, however, I felt marvelous. I vowed to go back just to sip the ultra-smooth coffee layered with intensely rich chocolaty flavor.\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/cheers.jpg\" alt=\"Studio taping of episode 201\" hspace=\"3\">\u003c/p>\n\u003cp>Hey, Bay Area Eaters, are you ready to dream and drool? Well, you’re in luck because starting tonight, Thursday, September 21, the second season of \u003ci>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/i> is back to whet your appetites and cull your cravings for neighborhood dining.\u003c/p>\n\u003cp>Oddly enough, when you combine smoke, positive affirmations, and an aria from \u003ci>Carmen\u003c/i>, you get the first episode of the new season in which three hungry locals gnaw their way through very different personal experiences at three distinct restaurants. You get arguments, you get epicurean ecstasy, and you get high dining drama! You also get tips on where to eat on your next night out and what might be quaffable on the wine list.\u003c/p>\n\u003cp>Finally, if you miss any part of the show, not only can you get them online but you can also \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">download all the episodes into your iTunes\u003c/a>. For free! It’s your choice — either watch from home or distract yourself during your mind-numbing commute (not when you’re driving, of course!) by watching all episodes from the first and second season. If you missed the Barking Guy the first time around, this is the time to see him in all his rabid glory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 13 (#113) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594093061381/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Havana\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=108\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=113\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>El Huarache Azteca\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=106\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=114\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>The House\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=107\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=112\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100a.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of Check, Please! Bay Area. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>Dave is seriously addicted to restaurants. Incredibly, he told me he dines out two times per day and has done so for more than twenty years! (I wonder what his accountant says?) He’s also claimed to have eaten at his favorite spot, The House, more than one hundred times. It seems he has good taste, as both Jose and Heather gave it high praise. Jose’s pick was fun to discuss. El Huarache Azteca is not only unique, focusing on casual Central Mexican fare, but apparently an interesting people-watching venue. Finally, Heather’s pick, Havana, got mixed reviews for service and food, but all said not to miss the mojitos.\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Stag’s Leap Wine Cellars Chardonnay, Napa Valley, California $32\u003c/b>\u003cbr>\nAromas of orange blossom combine with vanilla and spice notes in this elegantly succulent wine. Though creamy and smooth, it sports a core of vibrant acidity making it an ideal partner at the dinner table with lobster, salmon, or pork. It’s as good as Chardonnay gets.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2003 Five Rivers Cabernet Sauvignon, Paso Robles, California $10\u003c/b>\u003cbr>\nHearty, smoky, and a touch earthy, this juicy red is a winner. With a price tag that belies its complexity, it’s a wine to stock up on for parties and easy springtime sipping.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 12 (#112) profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \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\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>We had a terrific group of guests, kicking off with colorful Karen, whose hair and personality were vibrant! As we got into a discussion of Halal foods she mentioned her pick, Old Mandarin Islamic, is not just for those sticking to Islamic dietary guidelines, but for everyone. Karen said to make sure to ask for the hot pot as it’s not on the regular menu. Carter’s recommendation of Naomi Sushi was more hotly debated, but all agreed to have the best experience, sit at the sushi bar near the street and don’t miss the sake choices. The last restaurant we discussed was Woodward’s Garden, which everyone loved. Tucked away in the Mission you might never discover this hidden gem, but Laura brought it to light. The food, wine, service, and atmosphere are excellent according to our reviewers.\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California $50\u003c/b>\u003cbr>\nIn 1976 Stag’s Leap Wine Cellars Cabernet Sauvignon helped put Napa Valley on the world wine map by besting famous French Bordeaux at what is now known as the Paris Tasting. Their trailblazing talent with Cabernet continues to this day in bottlings such as Fay, S.L.V., and Cask 23. A recent addition to the family is the “Artemis” Cab, named after the Greek Goddess of the hunt. Gorgeously rich and seductive, the wine’s floral aromas and ripe dark berry fruit flavors are complemented by complex notes of anise and allspice. Cellar for up to a decade or enjoy it tonight with a grilled steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Bonterra Vineyards Chardonnay, Mendocino County, California $12-13\u003c/b>\u003cbr>\nEven people who don’t like Chardonnay will drain their glass. Bonterra’s crisp, melon-scented version is made from organically-grown grapes from cool-climate Mendocino. It’s bright yet smooth and loaded with juicy fruit flavors and a kiss of spiciness. Try with roast chicken or salmon.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area’s episode 12 (#112) profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Old Mandarin Islamic Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=105\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=110\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Naomi Sushi\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=103\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=109\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=116\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \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\u003c/a> | [CLOSED]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>We had a terrific group of guests, kicking off with colorful Karen, whose hair and personality were vibrant! As we got into a discussion of Halal foods she mentioned her pick, Old Mandarin Islamic, is not just for those sticking to Islamic dietary guidelines, but for everyone. Karen said to make sure to ask for the hot pot as it’s not on the regular menu. Carter’s recommendation of Naomi Sushi was more hotly debated, but all agreed to have the best experience, sit at the sushi bar near the street and don’t miss the sake choices. The last restaurant we discussed was Woodward’s Garden, which everyone loved. Tucked away in the Mission you might never discover this hidden gem, but Laura brought it to light. The food, wine, service, and atmosphere are excellent according to our reviewers.\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Stag’s Leap Wine Cellars “Artemis” Cabernet Sauvignon, Napa Valley, California $50\u003c/b>\u003cbr>\nIn 1976 Stag’s Leap Wine Cellars Cabernet Sauvignon helped put Napa Valley on the world wine map by besting famous French Bordeaux at what is now known as the Paris Tasting. Their trailblazing talent with Cabernet continues to this day in bottlings such as Fay, S.L.V., and Cask 23. A recent addition to the family is the “Artemis” Cab, named after the Greek Goddess of the hunt. Gorgeously rich and seductive, the wine’s floral aromas and ripe dark berry fruit flavors are complemented by complex notes of anise and allspice. Cellar for up to a decade or enjoy it tonight with a grilled steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Bonterra Vineyards Chardonnay, Mendocino County, California $12-13\u003c/b>\u003cbr>\nEven people who don’t like Chardonnay will drain their glass. Bonterra’s crisp, melon-scented version is made from organically-grown grapes from cool-climate Mendocino. It’s bright yet smooth and loaded with juicy fruit flavors and a kiss of spiciness. Try with roast chicken or salmon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s Pledge Special episode profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Alamo Square Seafood Grill\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Kokkari Estiatorio\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Nob Hill Café\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">restaurant information\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003cbr>\nIt was great to have our first studio audience of KQED members during the pledge show. We set up chairs on the studio floor and had such fun interacting with the crowd.\u003c/p>\n\u003cp>The three KQED guest personalities offered unique perspectives when it came to dining out. Belva, though petite in stature, is commanding on screen. She was calm and reassuring. Spencer was a bit harried when he first sat down to tape since he was finishing up a story on New Orleans. We had to unplug his microphone to go fix the story copy, then he raced back to the set. He quickly got in the groove, though. Duc was charming yet brutally honest. He had a bad experience at Spencer’s pick, Kokkari Estiatorio, but was willing to give it another try. To return the favor, Duc’s pick of Alamo Square Seafood Grill, was not Spencer’s favorite. All three of them seemed to enjoy Belva’s recommendation, Nob Hill Café, and agreed the trick to getting parking by the restaurant is to go early.\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/duc.jpg\" alt=\"Duc\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nguyen Qui Duc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED FM’s \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\" target=\"new\" rel=\"noopener\">“Pacific Time”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">Alamo Square Seafood Grill\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/spencer.jpg\" alt=\"Spencer\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Spencer Michels\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\" target=\"new\" rel=\"noopener\">“NewsHour with Jim Lehrer”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">Kokkari Estiatorio\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/belva.jpg\" alt=\"Belva\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Belva Davis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED’S \u003ca href=\"http://thisweek.kqed.org/\" target=\"new\" rel=\"noopener\">“This Week in Northern California”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">Nob Hill Café\u003c/a> (restaurant info)\u003c/p>\n\u003cp>At the end of the taping, I got to lead a wine tasting for the audience. We poured Bonterra wines paired with delicious appetizers and desserts. Wish we could do that every show!\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Palivou Vineyards, Agiorgitiko, Nemea Valley, Greece $18\u003c/b>\u003cbr>\nAgiorgitiko (pronounced ah-your-ee-teeko) is a Greek red wine you’ll embrace. Supple and smooth with dark berry flavors and chocolaty aromas, it’s a sexy wine. Instead of a hearty Syrah or Cabernet Sauvignon, give this wine a try next time you’re grilling steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards, Pinot Noir, Monterey County, California $17\u003c/b>\u003cbr>\nPinot Noir is known for its silky texture and elegance and this wine captures the grape’s signature characteristics. Vibrant notes of red cherry and strawberry are complemented by a touch of spice. Serve alongside salmon, roast turkey, or pork loin in a mushroom sauce.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003cbr>\nIt was great to have our first studio audience of KQED members during the pledge show. We set up chairs on the studio floor and had such fun interacting with the crowd.\u003c/p>\n\u003cp>The three KQED guest personalities offered unique perspectives when it came to dining out. Belva, though petite in stature, is commanding on screen. She was calm and reassuring. Spencer was a bit harried when he first sat down to tape since he was finishing up a story on New Orleans. We had to unplug his microphone to go fix the story copy, then he raced back to the set. He quickly got in the groove, though. Duc was charming yet brutally honest. He had a bad experience at Spencer’s pick, Kokkari Estiatorio, but was willing to give it another try. To return the favor, Duc’s pick of Alamo Square Seafood Grill, was not Spencer’s favorite. All three of them seemed to enjoy Belva’s recommendation, Nob Hill Café, and agreed the trick to getting parking by the restaurant is to go early.\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/duc.jpg\" alt=\"Duc\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Nguyen Qui Duc\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED FM’s \u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD37\" target=\"new\" rel=\"noopener\">“Pacific Time”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=100\">Alamo Square Seafood Grill\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/spencer.jpg\" alt=\"Spencer\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Spencer Michels\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Correspondent for \u003ca href=\"http://www.pbs.org/newshour/\" target=\"new\" rel=\"noopener\">“NewsHour with Jim Lehrer”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=101\">Kokkari Estiatorio\u003c/a> (restaurant info)\u003cbr>\n\u003cbr>\n\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/belva.jpg\" alt=\"Belva\" align=\"left\" hspace=\"4\">\u003cstrong>Name:\u003c/strong> Belva Davis\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Host of KQED’S \u003ca href=\"http://thisweek.kqed.org/\" target=\"new\" rel=\"noopener\">“This Week in Northern California”\u003c/a>\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/checkplease/?p=102\">Nob Hill Café\u003c/a> (restaurant info)\u003c/p>\n\u003cp>At the end of the taping, I got to lead a wine tasting for the audience. We poured Bonterra wines paired with delicious appetizers and desserts. Wish we could do that every show!\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2003 Palivou Vineyards, Agiorgitiko, Nemea Valley, Greece $18\u003c/b>\u003cbr>\nAgiorgitiko (pronounced ah-your-ee-teeko) is a Greek red wine you’ll embrace. Supple and smooth with dark berry flavors and chocolaty aromas, it’s a sexy wine. Instead of a hearty Syrah or Cabernet Sauvignon, give this wine a try next time you’re grilling steak.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards, Pinot Noir, Monterey County, California $17\u003c/b>\u003cbr>\nPinot Noir is known for its silky texture and elegance and this wine captures the grape’s signature characteristics. Vibrant notes of red cherry and strawberry are complemented by a touch of spice. Serve alongside salmon, roast turkey, or pork loin in a mushroom sauce.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area’s episode 11 (#111) profiles and reviews these three Bay Area restaurants:\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>1) \u003cstrong>Eric’s\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=91\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=93\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Dishdash\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=89\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=92\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>The Blue Plate\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=90\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=94\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100c.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>During shooting I was almost left speechless…a hard thing to do, believe me. When Josh said he didn’t actually eat at Dishdash, I stared at him with my mouth agape. He proceeded to tell me they sat him in the adjoining restaurant, but I’d never before had to handle someone who actually hadn’t eaten at the chosen spot! Josh was a good guy with that twenty-something, sassy attitude. He was playfully bossing around the crew, ordering more wine and asking to reshoot his takes (which we didn’t). Both Vija and I teased him mercilessly in the name of fun. One thing that unified us was the don’t-miss dish of drunken mac and cheese at Josh’s pick, Blue Plate. J.T. is a fellow wine lover who lives in the East Bay, so we chatted about the many merits of Livermore wines. Too bad we didn’t have one on set to sip. Next time…\u003c/p>\n\u003cp> \u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb> 2004 Joseph Drouhin, Chirobles, Beaujolais, France $14\u003c/b>\u003cbr>\nMost people think of Beaujolais as just the fruity nouveau wine that appears each November, but Beaujolais is so much more. This juicy sipper from the venerable house of Drouhin is a top-quality Cru wine. Hailing from the appellation of Chirobles in Beaujolais, the Gamay-based red is elegant, soft, and packed with red berry fruit flavors. Chill it down and serve with spicy fare for a treat.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 10 (#110) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594065461442/\" target=\"new\" rel=\"noopener\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Cha Cha Cha\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=81\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=84\">reviews\u003c/a> |\u003c/p>\n\u003cp>2) \u003cstrong>Firefly\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=82\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=85\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=87\">recipe\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Chow\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=83\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=86\">reviews\u003c/a> |\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>From an aspiring chef to a real estate agent and Episcopalian priest, this was a diverse crowd. It just goes to show you that food lovers can’t be categorized. Ron exudes warmth with a contagious smile that reveals his zest for life. He is enthusiastic about going out to eat with his kids and feels they’re the real litmus test for judging an eatery. They seemed to like the spots highlighted on the show, according to Dad. Mimi joked that she felt nervous before the cameras rolled, but ending up doing an awesome job on air. (For all of you hesitant to apply to be on the show because of nerves, forget about it…we have fun!) Between takes we all were prodding her for real estate advice. Darron was so passionate about food. He wants to be a chef and is working towards that goal. Anyone out there want to hire him?\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Robert Hall, Sauvignon Blanc, Paso Robles, California $14\u003c/b>\u003cbr>\nGrab the crab or scallops and uncork this lovely white. Floral aromas are accented by a touch of spice and loads of bright citrus flavors. A small\u003cbr>\nportion of the wine was barrel-fermented adding to the complexity.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Jekel Vineyards Riesling, Monterey, California $10-12 \u003c/b>\u003cbr>\nDon’t like Riesling? Uncork this succulent sipper and you’ll change your mind. Aromas of orange blossom and ripe peach flavors wrap around a zesty core of acidity in a classic, off-dry style. It’s an ideal match up with everything from Chinese take-out to burritos and chicken salad.\u003c/p>\n\n",
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"content": "\u003cp>Check, Please! Bay Area’s episode 9 (#109) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/72057594061883785/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>1) \u003cstrong>Pisces\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=74\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=77\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>2) \u003cstrong>Anh Hong Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=75\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=78\">reviews\u003c/a> |\u003c/p>\n\u003cp>3) \u003cstrong>Aziza\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=76\">restaurant information\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=79\">reviews\u003c/a> | [CLOSED] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2015/09/leslie100b.jpg\" alt=\"Leslie Sbrocco\" align=\"left\" hspace=\"4\">My name is Leslie Sbrocco and I’m the host of \u003cb>Check, Please! Bay Area\u003c/b>. After each episode I’ll serve up a behind-the-scenes look at what went on during filming, including the wine we were sipping…\u003c/p>\n\u003cp>Gregory is a self-admitted food snob. He’s proud of his discriminating palate and searches for restaurants that only use the freshest ingredients. We were all surprised when he tore into Anh Hong about the freshness of the vegetables because that’s their specialty. Ah…to each his own. I was a little concerned that diminutive, sweet Shelley wouldn’t get a word in edgewise with all of us, but she was authoritative and talkative. Having just returned from a trip to Morocco, she was the perfect person to review Gregory’s Moroccan pick, Aziza. Tova showed up in the green room before the show with the best wardrobe. I wanted to wear all the coats she brought and she wanted to wear my fake eyelashes! She looked great and was full of energy (and opinions). Shelley and Tova actually live within blocks of one another so they’ve already planned to get together.\u003c/p>\n\u003cp>\u003cb>Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003cb>2004 Redbank Winery, “The Widow Jones” Viognier, King Valley, Victoria, Australia $16\u003c/b>\u003cbr>\nAnn Jones, a colorful character of King Valley lore, ran a hotel in the 1880s and threw a legendary party for a gang of outlaws. Must have been some bash since a wine is now named after the femme fatale. This Viognier is fleshy and full with floral and spice notes and flavors of tangerine and juicy melon.\u003c/p>\n\u003cp>\u003cb>Sponsor Wine of the Week:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>2004 Five Rivers Winery Pinot Noir, Santa Barbara County, California $12\u003c/b>\u003cbr>\nSilky, fruit-driven Pinot is pleasure in a bottle but you rarely find it priced so affordably. Complex and classy, this wine easily matches versions costing twice as much. Pour it alongside pork tenderloin roasted with sliced plums and a sprig of fresh lavender.\u003c/p>\n\n",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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