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"title": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Fox Tale Fermentation Project, The Bywater, Pyeong Chang Tofu House | KQED",
"description": "Check, Please! Bay Area, season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other television airtimes. Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at Fox Tale Fermentation Project, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, The Bywater channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 21, episode 1, airs Thursday, April 23, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area’s 21st season kicks off in downtown San Jose at \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\">, where boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a selection of house ferments from kimchi to kraut. In Los Gatos, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy, well-seasoned fried chicken and Creole fries, hush puppies drizzled with hot honey, and a double-smashed Bywater burger layered with raclette and shallot jam, before finishing on hot, powdered-sugar-dusted beignets. The journey wraps up on Oakland’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, where spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23778\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23778\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/03/2101_f-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Cory Randolph, Pamela Gorospe and Eddie Edelson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b\">Get Restaurant Information:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.foxtalefermentationproject.com/\">\u003cstrong>Fox Tale Fermentation Project\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebywaterca.com/\">\u003cstrong>The Bywater\u003c/strong> (Los Gatos)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pctofu.com/\">\u003cstrong>Pyeong Chang Tofu House \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Creative brews and other fermented favorites in San Jose.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Authentic Korean cuisine in Oakland.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I have to do their kimchi pancake every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Creole comforts in Los Gatos.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Bi bim bop.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Bop, bop, mm-bop.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area”, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots. And the other two go check them out to see what they think.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Joining me at the check please table today are deejay Cory Randolph, clinical psychologist Eddie Edelson, and catering manager Pam Gorospe. Welcome, everyone. How you doing?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Excited to be here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Pam’s top pick for a night out comes with a deliciously funky twist. Think Kimchis and Krauts, tangy sours and crisp ciders, every bite and sip powered by the art of fermentation. Right in the heart of downtown San Jose, It’s Fox Tale Fermentation Project.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Foxtail Fermentation project is a business that is constantly telling a story with every single thing that we do.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’ve got fermented pickles, we’ve got beet beer mustard.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Everything is plant based, it’s fresh, it’s fermented, it makes you feel good. And it’s a very exciting place to come and try.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> Fermentation is the oldest food technique throughout all of history. Every single culture across the world uses fermentation in various ways. You don’t necessarily have to eat a fork full of sauerkraut all of the time to be eating fermented foods, but you can find ways to incorporate it in your food. And then it’s healing. It’s good for you. It’s invigorating, and it tastes amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We got two hot pretzels.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> This is our vegan cashew queso. One of the things I’m the most proud of is a cultured cacao mousse. We source the cacao beans directly from this really incredible organization in Mexico. We ferment them in piloncillo, which is like a Mexican brown sugar. And then we make this insanely rich, beautiful mousse out of it that’s decadent and feels like a dessert, of course, because it is, but it’s not cream and sugar and something that’s going to make you feel like, oh, maybe I didn’t need that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> Having already a lot of background in beer production, we do like to play with ingredients in ways that will give a very familiar flavor to what current beer styles exist. You might see your pale ale, but with freshly picked mountain juniper berries. One of our beers has candy cap mushrooms, and that gives a really beautiful maple syrup flavor without it being sweet. The really beautiful one is You’re Invited. That’s based off of our wedding. We really wanted to create a really floral bouquet of aromas and flavors to represent that memory of love and friendship and family that we had around.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Felipe:\u003c/b> We’ve got the You’re Invited here. We’ve got carbonic macerated fruit in that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We also have a really huge mocktail program in which we’re using really unique specialty items — fermented syrups, botanicals, roots, leaves, barks, you name it, and we’re turning them into non-alcoholic drinks that still feel extremely special.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> I got the kombucha.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Wendy:\u003c/b> We’re obviously using cultures, creating cultures with our food and the fermentation and the beers, but we want all culture to continue to grow here. We want people to join together. We want a community space in which people are welcome.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> He wants it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Yay!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Pam, everything in this restaurant is all about fermentation.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It is very unique, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Definitely different.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you walk in the door, I’m sure you smell a lot of good things.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What is your go to starter dish?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Whenever I go there, I start with the funky nachos. It’s chips with this creamy cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because it’s vegan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s vegan. The restaurant is vegetarian, vegan. Everything there is fermented. The cashew — ahh — cashew queso.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Say that 10 times fast.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> [ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Cashew, cash out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cashew queso!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so different. You don’t think of melted cheese to be made out of cashews.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s so creamy. So cheesy. It’s delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I also had the funky nachos. Great. I especially like the kraut on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The kraut on top was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> The kraut was awesome. It came with these like really thick chips. Usually I don’t like those for nachos. Worked for these ones. Really worked for these ones.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> All right, so for me, this spot was vastly outside of my wheelhouse, right? Because when I think of vegan, I tend to think of food that is not necessarily going to be as filling. Right? And when I walked into this restaurant, this gave me all the vegan vibes. It was rustic. There was guys with long hair in there, funky mustaches,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The vegan vibe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The vegan vibes. Right? And then, you know, when I think of vegan, like, I think of people that are au naturel, you know what I’m saying? So everybody’s going to be a little bit musty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> A little stinky.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You know what I’m saying? And ironically, I ordered the Funk Bowl.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Oh, okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was good. It was delicious. It was so well seasoned. You know what I mean? It also has some sweet potato in there, some black chickpeas, black rice, seasonal vegetables, and it also had some mixed greens in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That is a healthy dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was good. It was good. My insides thanked me for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I’m sure they did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Very flavorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We started with the full spread. I was overwhelmed by it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kind of a tasting platter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelsn:\u003c/b> Yeah, it was a tasting platter, but what’s so cool about it, is there’s like 10 or 12 different things you can choose to dip things into. And so we went with a beet beer mustard, a kimchi, and then also another cabbage on the side, too. And it was beautiful. I think what really stood out to me about this restaurant were the colors. Every dish, it was like, whoa, just —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Fresh, colorful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> There’s a purple, there’s a green, there’s a yellow. It’s just rainbow every time. The spread was amazing. Really, really fresh veggies, crunchy, side of bread that was warm. I couldn’t stop just putting everything on it. I also — my favorite dish, I actually had their soup of the week, so who knows what it is this week. But the week I was there was this honey nut squash soup with like a Thai coconut curry.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Veggie noodles in it. Felipe told me, I’m going to quote here as best I can, he said, “Wendy goes hard on these soups.” And it was amazing. My wife and I were fighting over it, scooping it up with bread. If I went again, I would be very excited to see what kind of soups.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Look at the soups first? Yeah, I would do it every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What are some of your other favorites when you go?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> There is a tostada. It’s mushrooms. They’re well marinated, and it has like a citrus flavor on top. The tostada is really crunchy, and it’s really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because this is about fermentation, anybody have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Let’s talk about that a little bit.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> You can go first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Eddie’s very excited.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to be honest, I love sours. I like drinking beer, of course, too. My wife and I tried all six of them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, wow!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Whoa!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Because there was a tasting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> We did taste. We did small pours. Not a full pour for each one. I just — I couldn’t make a decision. I was like, “I’m here.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’ll have it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> This is a farther drive for me. I want to try it all.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> What I really liked about the beers that they do there is that none of them are too heavy. I’m really over the double IPA hazy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right, right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Gutbuster thing. And these are all a lot lighter and drinkable. And my favorite one was fluorescent brown. It was a brown ale, but they did it with pomegranate juice. And so there was this brown ale-y feel. But it finished with a sour note from the pomegranate. That was a win for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody else have the beers?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had a beer. I had the You’re Invited. Really light. It has like a good orange flavor. And I know that they brewed that beer specifically for their wedding,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, no way.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Felipe and Wendy’s wedding. Yeah, so then they bring it back every year for their anniversary. So that was, it was really good. I also had a mocktail. I had the fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Fung shui cider.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, and you can get it hot or iced. I got it iced. And that one was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the mac and cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I can’t get away from the cashew queso. I’m telling you guys, it is so good. And it’s topped with a sesame oil. And it just adds like a really great nutty flavor on top.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like you got good value? You were talking about the size.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah. Oh, yeah. Yeah. Yes, definitely. Portion wise, like I said, I was full, I was good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay so your image of vegan vibes has changed, hasn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, not at all.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Like it was exactly what I thought.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it was still cool, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, that’s great. Well, if you’d like to try Fox Tale Fermentation Project, it’s located on Santa Clara Street in downtown San Jose. The average multi-course tab per person without drinks is around $40.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A visit to New Orleans sparked Cory’s passion for Creole food, and he’s been craving those bold, soulful flavors ever since. Thankfully, he’s found a place that captures the true spirit of the Big Easy right here in the Bay. Located in Los Gatos, it’s the Bywater.\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p3\">♪♪♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The Bywater is a neighborhood in New Orleans. It’s a little east of downtown, but it has a lot of cool old school bars. And it’s a good place to experience true New Orleans culture.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of the vibe for the restaurant is, we talk about this all the time, high brow, low brow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> High brow, low brow. I love it. The duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. There’s a duality.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Sacred balance.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Yeah. We like to have really nice entrees, but we also like to keep the red beans, the shrimp po’boy, all the classics and kind of keep more of a neighborhood feel rather than like an upscale fine dining feel.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We do a lot of like rural Cajun cuisines, which is the greater Louisiana, whereas Creole is just New Orleans. So we do a bit of both.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> These are the Royal Miyagi’s from Tomales Bay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Around here, we always have oysters.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> That’s a dozen, cousin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A nice mix of East Coast and West Coast oysters and some southern oysters, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Fried chicken up.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> We definitely pride ourselves on the fried chicken. It’s been on the menu since day one. It’s always going to be here. Another one’s gumbo. Right now, we do a seafood gumbo filé. Rich. Savory. Fatty. So it’s a dark roux. It’s a little bit of tomato paste. It’s a Creole style gumbo. A big staple in New Orleans is Cafe du Monde beignets. We make them in sort of a similar fashion, but almost more like a biscuit or a croissant. When we fry them, they spring open like an accordion kind of. And we serve them with chocolate sauce and powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> A lot of powdered sugar.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> We always want to do a great cocktail program here. I think that’s part of being a New Orleans restaurant. I’d say most of our regulars are voodoo daiquiri people.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> Voodoo daiquiri with the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>LaMantia:\u003c/b> With the float.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Got to get the float. We love coming to work every day and seeing the same people. Good to see you all again. New people are great, but the same people are awesome. Oh, yeah, I got an oyster shooter right here. You know, the people who love this restaurant really love it. And, you know, they keep us here, so we love them back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> The absolute king of the Bywater right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Absolutely not.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> My man.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Love you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Williams:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, we got to first talk about pronunciation of New Orleans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Give me yours.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> N’awlins. I got something —\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> No, you hit it, you hit it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to fall off the tongue like you’re on the bayou,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Right. Yeah. N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> You sound like you were standing on the front porch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I wish I was. It’s so great down there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Why and how did you become such a fan of this place?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> One day, I was actually looking for some Creole food, and I just did a quick Google and ended up discovering this gem. And the owner, David.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> David Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Kinch.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Michelin starred.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Three Mich?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Three Michelin stars.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A real pedigree.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. So he actually flies his staff out there to New Orleans to do research for about two weeks. And then they bring those flavors back, and they serve it up to us. The first thing we did was the Sazerac, right? Like you have to get a classic New Orleans —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Sazerac, yeah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Sazerac. Sazerac. Got to get a Sazerac. So you got the Sazerac. And it was very reminiscent of being on Bourbon Street.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you have a favorite dish to start with?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> My go to there whenever I go is the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The fried chicken. It’s very well seasoned. Super, super crispy. And it’s just all the way through, down to the bone. Very well cooked, and I enjoy it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Love it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Fried chicken was amazing. I had that, as well. It was so thick, but it was like juicy all the way through.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You cannot miss the fried chicken.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Don’t miss that. The coleslaw on the side, too. Real winner. The hot to cold.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What was your experience when you went, Pam?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I started with the Huck-a-buck.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Such a classic.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was lemon and watermelon. And then you could choose vodka or tequila. I went vodka that night, but it tasted like a Jolly Rancher. It was like candy. I was like, “This is dangerous.”\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now just think about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> This is dangerous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have “to go” drinks.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes, they do have “to go” drinks, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the Pimm’s Cup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Pimm’s Cup, the classic — classic New Orleans drink. They do it really well there. I love the Pimm flavor coming out. Tastes kind of like a Arnold Palmer iced tea. Just really nice. Easy to drink. My favorite drink, though was I had the Clarified Ramos Gin fizz, which was awesome. I’ll be honest, I don’t love the egg white on the top usually. This didn’t have that, which made me fall in love with it even more. I think what they do with it is they make it clarified by adding lemon and lime into it, to get rid of some of that eggy flavor and milky flavor. And it was so citrusy, so tangy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Wow.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I had the gumbo, too. Good gumbo. Classic good Creole gumbo. Had the crab, shrimp. I think crawfish, as well. Just rich, really nice dark color. Brought me back to N’awlins.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I love that they actually incorporate all the flavors from the crab to… Because a lot of places do not put, like, when you order gumbo, like they’re generally giving you like a chicken stew, as opposed to gumbo.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, where you’re sitting there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Stirring.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. You’re stirring it. You know what I mean? Like your shoulder’s tired.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Get some elbow grease in there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Your shoulder’s tired. I want to see the chef back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Sweating.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> With some sweat. You know? I want to go back there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You’re making a roux, baby.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right. Making a roux!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But it’s almost like you cannot go wrong with pretty much everything on the menu.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can’t.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Now they actually serve a burger, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh, you had the —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the burger. Oh, my gosh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell us, Pam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Star of the show. It was so good. Double smash burger, raclette cheese.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Do the shallot jam first.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Had like a shallot jam on it. That was just…chef’s kiss.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There’s a three Michelin star chef.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.,\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> The shallot jam.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The raclette cheese, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yeah, but the biggest surprise was that it’s sitting in a plate of jus, yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. Anybody have any other dish that you want to talk about?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Maybe this sounds basic. I had their mixed green salad. The vinaigrette was really nice. Crunchy, large bowl. They put fennel in it. Usually I’m like, eww, fennel. It’s, like, not my flavor profile. It rocked in this — in this salad. So I was grateful that we ordered that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> When you go, try their fries, their French fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, fries are very, very well seasoned, if you think of what your ideal fries would be, you know?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I feel like they use the same spice as on the fried chicken or like similar spices. Really good. I also had the Hush puppies. I don’t know if you guys saw those or had them. They come in, like, a little cone. They have a hot honey dipping sauce on the side. It’s like ricotta, cheddar, there’s scallions in them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Oh! And shout out to the beignets. I want to give a big shout out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> The beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> [ Laughs ] I wondered when we were going to talk about the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Can we talk about beignets? Like, there are a lot of places in the, you know, that try to serve beignets, right? But this was what a beignet is supposed to taste like.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s truly an art.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> The beignet was beignet-ing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And they have to come out hot and covered with powdered sugar, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Hot and covered with powdered sugar, steamy. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It’s got to be.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the beignets?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I didn’t. I had the butterscotch pot de crèème.\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> Oh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It was awesome. Super creamy whipped cream on top, house made. And it was like this, like, amazingly rich butterscotch flavor. I really recommend it. It was really good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I need to go back for beignets. I knew you all would be hitting that and saying that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> I mean, it’s New Orleans. You got to do it, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I know. I wanted to try something else, and I’m really glad I did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. And service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Really good, attentive, not too disruptive, but really helpful when I had questions. I felt well taken care of there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Agree?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Very attentive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right. I think you’re all going back.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Especially for the beignets.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I got to. I got to.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay, if you would like to try the Bywater, It’s located on Santa Cruz Avenue in Los Gatos. And the average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Whenever the weather turns crisp, Eddie retreats to his ultimate comfort food sanctuary. It’s a warm, inviting Korean eatery offering savory soups that hit the spot every time. Located in Oakland’s Temescal neighborhood, it’s Pyeong Chang Tofu House.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Welcome in! We’re open!\u003c/p>\n\u003cp class=\"p1\">[ Cheers and applause ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is an authentic Korean restaurant. We specialize in making comfort foods that come out bubbling and sizzling and hot. Not only will you love the flavors of our dishes, you also hear them when they come out the kitchen.\u003c/p>\n\u003cp class=\"p1\">[ Food sizzling ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Pyeong Chang Tofu House is named after a city in the countryside of South Korea, and they’re known for their famous yellow soybeans that makes the tofu. The soybean there is very flavorful, and it has its own distinct taste. Sundubu, our soft tofu soup is a staple dish in Korea. We have many different varieties, seafood combination. My personal favorite is the mushroom tofu soup.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Sonmeans hand, masmeans flavor. Put those two words together, it refers to the flavors of your hands. You won’t find any measuring cups in our kitchens. Our cooks are trained really well. Because we use our kimchi in so many items in our menu, we make about 500 or 600 pounds of cabbage kimchi every week.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> I personally love chicken wings and fried chicken in general. We took about a year to perfect the sauces, the batter. Then it became a huge hit. There’s a phrase in Korean calledchimaek, which means chicken and beer. So we had to get a draft beer. Bottled beers are amazing too, but in my opinion, nothing beats draft.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Banchan is the glue that holds all the dishes together. It is kind of the foods and small pickled vegetable dishes that you get before your main food comes out. The whole point of you coming here is to share everything. We have a lot of solo diners too, and we love them, but when you come in groups, it just makes the experience so much more better, fun and more authentic.\u003c/p>\n\u003cp class=\"p1\">[ Diners cheering ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Kim:\u003c/b> Some of these wooden tables are very close to each other, so a lot of diners ask each other, “What did you get?” We want our customers to not only leave happy and full, but also just satisfied with how they spent their night at our restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Now, Eddie, this place is all about sharing food, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Korean food you can really — is shareable.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You got to share. It’s great to go with a big group. My wife actually lived in Korea for a year, and so she really turned me on to Korean food. We spent a year or two going around to, like, pretty much every Korean restaurant in Oakland with a bunch of friends usually, too. We’d go out on Friday nights and really have a lively good time. This one was the one we just kept coming back to. The banchan is amazing. Their banchan is very strong. A bunch of just little starters that you share with the whole table. They have a great kimchi. Very tangy, very sour that I like a lot. And their spicy crispy cucumbers as well. This most recent time I went, they had a pickled sweet daikon that was like candy. My table was, like, chasing after it. I had — I think we had 8 or 10 people there and everyone was like reaching for it, trying to get it back over here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> More daikon.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, so they were — they were fighting over it. So love the banchan. And then of course, for any starter, I have to do their kimchi pancake every time. I think it’s the best kimchi pancake there is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it’s kind of their signature, isn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is one of their signatures, and it’s really good. Super crispy, the kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right, right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I want you two to speak to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the kimchi pancake. It’s really good. It came out super piping hot and had a really good, like, soy dipping sauce. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You love kimchi.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I do, I really do.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> And I also — I also had the kimchi pancake. And for me, it was a new experience, right? If I were to describe it, it’s kind of like if a latke and a spring roll got together and they did the wild thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Nine months later, we would get that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> This was born.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> This was born. This flavor, it was so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah, okay. What do you get normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I usually get one of their bi bim baps.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Everybody say that one, I love it. Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Bi bim bap.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> Bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Bop, bop, bi, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cspan class=\"s1\">♪♪\u003c/span> Boom, bop, bi bim bop \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> \u003cspan class=\"s1\">♪♪\u003c/span> I’m a bop man \u003cspan class=\"s1\">♪♪\u003c/span>\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I knew this table would embrace that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yeah, mm-hmm. Mm-hmm. The one I like to get is their kimchi dol sot bi bim bap. Dol sot means that it comes in a stone pot which comes out piping hot. So it comes with rice. I usually get with beef, and it has a bunch of accoutrements of different types of vegetables, egg on top, you mix it all up, Delicious. But what’s special about a lot of their meals, when you order something like the bi bim bap, you get their tofu soup on the side.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> And their tofu soup is the thing that brings me back every time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> It is unreal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was great?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Tell me about it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Comes out in one of the hot little stone bowls, so it’s bubbling. And they ask you what spice level you want, and I love spice. So I was like, you can make it as spicy as you want.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> And it was ama–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Spicy?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It was spicy, but it was manageable. The tofu was so soft. I love that it was bubbling still when it came out.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I asked for the last time I was there with the soup is they’ll give you this fried rice dish. I think they pour water in — in like a stone pot and they flip the rice over. So it’s just like…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> It’s like a crispy —\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> …baseball cap, crispy disk of rice that you got to break and then put into the soup. I always ask for that. And I was like, of course. And they always get that for me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. You get a little VIP treatment.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> We got that, they brought it to the table and I quite did not know what to do with it. I was like, “What do I do?” I had to ask. I was like, “What do I do with this?” They were like, put it in your soup. You can eat it plain. It was great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Add a little crunchiness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> A little crunch, yeah. We ordered the spicy barbecue pork belly, and it comes out on the sizzling plate. The presentation here is amazing. Everything is — It’s like a spectacle.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What else do you get when you go? I mean, you’ve been so many times.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> I’ve been a lot. I’ve been a lot. I’ve shared a lot. I always get the chicken wings as well. I don’t know if you all are able to get those, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We got chicken wings.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They have three different types. I always get the nyum yang. Amazing chicken wings. They’re crispy, but also tender on the inside in that sauce. It’s a sweetness with some sour and spice at the end, too. They were gone very quickly.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I had the wings as well. We went the soy garlic route. More like traditional, just no spice inside. They were delicious. They came out hot. They’re really crispy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> One thing I love to do when you’re with a big group is you get big pitchers of beer and you get soju on the side. And so what’s really fun is you pour the little shots of soju for your friends across the table, you all cheers. You’re just kind of grabbing everything with chopsticks and pouring things for other people on the table, is just kind of alive.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you feel like this was a good value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> I think so, yeah. Yeah, you get a lot of food.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Yeah, it’s super generous.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You keep going back for a reason. Do they know you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> They don’t know me. No, no, I’m not — I’m not quite there yet. Maybe if I go a few more times, I can get to that. It’s a great second home.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> It was cool. Like, I would definitely go back again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> All right, well, if you would like to try Pyeong Chang Tofu House, it’s located on Telegraph Avenue in Oakland, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Check out “Cecilia Tries It” online at kqed.org/checkplease. I have to thank my fun and fabulous guests on this week’s show. Cory Randolph, who shared a taste of the Big Easy at the Bywater in Los Gatos. Eddie Edelson, who enjoys all the Korean comforts at Pyeong Chang Tofu House in Oakland. And Pam Gorospe, who digs into the funky nachos at San Jose’s Foxtail Fermentation Project. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Whoo!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We did it! We did it! Bi bim bop, beignets!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> You have to fork and knife it some, but it’s not soggy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> Yea, it’s definitely a fork and knife it type of burger, but no, not soggy. That was my fear. I was like, the bottom is going to be soggy. It’s going to be weird.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And you can’t have soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No, no.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> No soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> We like buttery soft buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> But not soggy buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Gorospe:\u003c/b> No.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Soggy buns is bad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I think we’re all in agreement there. Firm buns. You got that?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Randolph:\u003c/b> Firm buns.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Edelson:\u003c/b> Firm buns is great.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=gUxA8k-Krhw\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>\u003cspan>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area Begins Its Third Decade With Four New Episodes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> starts its third decade of episodes with four weeks of flavor-packed finds this April! From fermentation-forward bites in San Jose to New Orleans-inspired comfort in Los Gatos and vibrant Thai dishes in Berkeley, the James Beard and Emmy Award-winning series returns with eateries that reflect the region’s dynamic culinary landscape.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the table, local diners take the lead, bringing their personal favorites into the spotlight and making the case for why they’re worth the trip. Conversations unfold around what stands out, what surprises and what keeps people coming back. This season spans a wide range of culinary experiences, from soulful Southern comfort food in Oakland to an immersive, theatrical tasting experience in San Francisco and old-school diner breakfasts in Alameda. Plus, reporter Cecilia Phillips heads to San Francisco’s Chinatown Night Market to take in the flavors, energy and community that define this iconic neighborhood.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss four brand-new episodes as season 21 kicks off, \u003cstrong>Thursdays at 7:30 p.m. on KQED 9, starting April 23\u003c/strong>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite — here’s what’s on our plates this season:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gUxA8k-Krhw'\n title='//www.youtube.com/embed/gUxA8k-Krhw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>April 23\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Fox Tale Fermentation Project\u003c/b>\u003cspan style=\"font-weight: 400\"> in downtown \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, boundary-pushing fermentation fuels both the beer and the food with a selection of plant-based favorites from kraut-topped nachos to cashew queso mac.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Los Gatos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Bywater\u003c/b>\u003cspan style=\"font-weight: 400\"> channels the spirit of New Orleans with crispy fried chicken and Creole fries, hush puppies drizzled with hot honey before finishing on warm, powdered-sugar-dusted beignets.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> On \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Telegraph Avenue at \u003c/span>\u003cb>Pyeong Chang Tofu House\u003c/b>\u003cspan style=\"font-weight: 400\">, spicy tofu soup arrives alongside crisp kimchi pancakes, BBQ spicy pork, and stone-pot kimchi dolsot bibimbap for almost three decades.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 30\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Berkeley’\u003c/b>\u003cspan style=\"font-weight: 400\">s Gilman District, \u003c/span>\u003cb>Funky Elephant\u003c/b>\u003cspan style=\"font-weight: 400\"> brings vibrant Thai street food to life in a colorful, intimate space, with dishes like Wholesome Noodle in savory broth and sweet roti with roasted coconut to balance out the heat.\u003c/span>\u003c/li>\n\u003cli>\u003cb>Y’s Choice\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up hearty soul food favorites like crispy fried fish with cornbread, turkey wings alongside mac and cheese, and fall-off-the-bone oxtails over silky grits.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, \u003c/span>\u003cb>Jim’s by MLVS\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps breakfast classic with corned beef hash topped with eggs over easy and rye toast, chicken-fried steak with golden hash browns, and its beloved green salsa spooned generously over just about everything.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Cecilia Phillips dives into “Cecilia Tries It” at \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>BeChinatown Night Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling her way through the sweets and treats that make this historic neighborhood so special.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s SoMa district, \u003c/span>\u003cb>Merchant Roots\u003c/b>\u003cspan style=\"font-weight: 400\"> invites diners into an intimate, theatrical and seasonally rotating tasting experience.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In Old \u003c/span>\u003cb>Oakland’\u003c/b>\u003cspan style=\"font-weight: 400\">s Swan’s Market, \u003c/span>\u003cb>T’Chaka\u003c/b>\u003cspan style=\"font-weight: 400\"> celebrates Haitian cuisine in a bright, communal space, serving deeply comforting plates like braised oxtail stew and crispy citrus-marinated griot.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Creekside Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Novato\u003c/b>\u003cspan style=\"font-weight: 400\">, locals line up for buttery ham-and-cheese croissants, smoked salmon toast on house-baked bread, and princess cake slices crowned with marzipan roses.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>Alameda\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Ole’s Waffle House\u003c/b>\u003cspan style=\"font-weight: 400\"> has been keeping breakfast traditions alive since 1927 in a retro diner setting, where locals start the day with walnut waffles, crispy bacon and eggs, and hearty Southern fried chicken with mashed potatoes and gravy.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In \u003c/span>\u003cb>San Carlos\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Pazzo\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers Italian comfort with a modern touch, serving dishes like cavatelli with slow-braised pork ragu and New Haven style wood-fired pizzas.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> At \u003c/span>\u003cb>Korean Superette\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">, bold flavors shine in dishes like rose rice cakes and spicy beef doenjang stew alongside roasted corn silk tea and Korean iced lattes.\u003c/span>\u003c/li>\n\u003cli>Reporter Cecilia Phillips wraps up the episode at the \u003cb>West Oakland Farmers Market\u003c/b>\u003cspan>, visiting the Oakland Ballers and sampling classic ballpark-style barbecue.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at\u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Restaurant Gish, Zona Rosa, Wildseed",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. The ‘Three by Wade’ Cabernet is lush yet vibrant and comes in a beautifully designed bottle that makes a statement. Grab a glass, watch a game, and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 3, airs Thursday, May 4, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Santa Clara’s \u003cstrong>Restaurant Gish\u003c/strong> dishes up modern Korean fusion favorites as part of an ever-changing, seasonally focused prix fixe menu that’s full of delight. Then, in San Jose, the menu at \u003cstrong>Zona Rosa\u003c/strong> transports you to Mexico, delivering creative, homemade dishes (and handmade tortillas!) alongside smoky mezcal and tequila-based cocktails. Finally, in San Francisco’s Cow Hollow neighborhood, \u003cstrong>Wildseed’s\u003c/strong> all-vegan menu serves up good food that’s good for you; their fresh, flavorful and surprisingly hearty plant-based dishes support the local community by sourcing seasonal ingredients from nearby farmers.\u003c/p>\n\u003cfigure id=\"attachment_21763\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21763 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg\" alt='Three Bay Area residents join host Leslie Sbrocco in lifting their wine glasses in a \"cheers.\"' width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_LS_Guests.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Kim Samson, Carlos Rueda and Liz Najlis from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://restaurantgish.com\">\u003cb>Restaurant Gish\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://zonarosadining.com\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wildseedsf.com\">\u003cstrong>Wildseed\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21768 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"653\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1020x1041.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-800x816.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-160x163.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-768x784.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1505x1536.jpg 1505w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-2007x2048.jpg 2007w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/05/1803_RestaurantGish_ZonaRosa_Wildseed_Wines-1920x1959.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.earlstevensselections.com\">\u003cstrong>Tycoon VS ‘Very Special’ Cognac\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>France, $45\u003cbr>\n\u003c/em>This sumptuous sipper is like drinking liquid gold. It’s lush and smooth with hints of caramel, toasted nuts, and orange zest. Cognac is brandy hailing from the Cognac region in France. It’s made with grapes such as Ugni Blanc then double distilled and aged for at least two years in oak barrels gaining smoothness and complexity. Pour yourself a snifter of Tycoon at the end of the evening for a deliciously drinkable dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.jlohr.com/wines/2021-october-night-chardonnay\">2021 J. Lohr ‘October Night’ Chardonnay\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Arroyo Seco, Monterey, California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>J. Lohr is an iconic California winery located in Monterey. The cool, coastal influences of vineyards in the Arroyo Seco region of Monterey County, have shaped this stunning Chardonnay. Crafted from the Chardonnay Musqué clone (which imparts a distinctly aromatic quality to the wine) and harvested in a single October night (hence the name), this mineral-laden, succulently crisp white is a top choice to pair with grilled fish, creamy cheeses and a scenic sunset.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://dwyanewade.com/wade-cellars/\">2020 Wade Cellars ‘Three by Wade’ Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $25\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Famed basketball star, Dwyane Wade, partners with noted Napa vintner, Jayson Pahlmeyer, and together the two create game-winning wines. The notable names may be familiar to sports and wine fans, but this isn’t some ‘celebrity’ brand made just for headlines. On the contrary. Wade Cellars crafts both highly collectable and high-quality, affordable wines to enjoy daily. The ‘Three by Wade’ Cabernet is lush yet vibrant and comes in a beautifully designed bottle that makes a statement. Grab a glass, watch a game, and enjoy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Itadakimasu! Kanpai! Takoyaki! \u003cem>Mochi donuts!\u003c/em> Japan Center Malls, located in the heart of San Francisco’s Japantown, is home to every Japanese food you can imagine, with even more to discover at each turn. The center of the Bay Area’s Japanese and Japanese-American community since 1906, San Francisco’s Japantown is one of only three remaining in the country — and Japan Center Malls has been its cultural center for the last 60 years.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area\u003c/em> reporter Cecilia Phillips visited Japan Center Malls to sample a variety of authentic Japanese street food and cuisine, tasting everything from piping hot takoyaki to Michelin Plate-awarded omakase sushi.\u003c/p>\n\u003cp>\u003cem>Check, Please! Bay Area \u003c/em>airs Thursdays, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Vendor Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.sfjapantown.org/japan-center-malls/\">\u003cstrong>Japan Center Malls | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>Do sunny days ahead have you hungry for more Bay Area restaurant picks? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back this month with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this award-winning series, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. Check out four new episodes, \u003cstrong>Thursdays beginning April 20 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Check, Please! Bay Area Returns This April to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/LBvhoKKGnUw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>April 20\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>All-day brunch and bakery bliss featuring fresh breads, sweet pastries, savory meat pies and house-made soups at \u003cstrong>One House Bakery\u003c/strong> (Benicia)\u003c/li>\n\u003cli>Authentic Burmese cuisine with traditional favorites like crunchy tea leaf salad and fresh and flaky palatas at \u003cstrong>Burma 2\u003c/strong> (Walnut Creek)\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Big, juicy burgers, beers and gastropub fare in a lively, family-friendly space at \u003cstrong>The Monk’s Kettle Terra Linda\u003c/strong> (San Rafael)\u003c/span>\u003c/li>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003cp>\u003cb>April 27\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Beignets, fried chicken and other Southern-inspired brunch faves in wine country at \u003cstrong>TIPS Roadside\u003c/strong> (Kenwood)\u003c/li>\n\u003cli style=\"font-weight: 400\">Vegetarian-friendly Ethiopian dishes that spotlight the unique spices, heirloom herbs and flavors of East African cuisine at \u003cstrong>Café Colucci\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“French-ish” fare celebrating the elegance and refinement of French cuisine at \u003cstrong>Routier\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 4\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Modern Korean fusion favorites focused on seasonal ingredients at \u003cstrong>Restaurant Gish\u003c/strong> (Santa Clara)\u003c/li>\n\u003cli>Creative, homemade Mexican dishes and handmade tortillas alongside smoky mezcal and tequila-based cocktails at \u003cstrong>Zona Rosa\u003c/strong> (San Jose)\u003c/li>\n\u003cli>Vegan-centric good food that’s good for you, with hearty plant-based dishes sourced from local farmers at \u003cstrong>Wildseed\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 11\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">Fresh, handmade tortillas, tlayudas and other Oaxacan favorites served against a lush, intimate patio and al fresco beer garden at \u003cstrong>Comal\u003c/strong> (Berkeley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Sustainable seafood prepared in mellow yet mouthwatering ways at \u003cstrong>Hook Fish Co\u003c/strong> (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">Bold, fragrant Thai dishes inspired by and embodying tropical vibes at \u003cstrong>Jo’s Modern Thai\u003c/strong> (Oakland)\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” samples innovative tea-infused ice creams, Pakistani favorites, Afghan street food, and more with a side of stunning views of the Golden Gate Bridge at \u003cstrong>Presidio Tunnel Tops\u003c/strong> (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? There’s still time to submit your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you!\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we have a bit more good news: Are you a food fan in Santa Cruz or Monterey? \u003cb>Check, Please! Bay Area\u003c/b> is looking for guests for a special Monterey Bay episode. From Capitola to Carmel, Santa Cruz to Salinas, we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">kqed.org/checkplease/apply\u003c/a>.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 10, airs Thursday, September 29, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located in the heart of Union City, \u003cstrong>Bar Bay Grill\u003c/strong> brings the heat with their flavorful Asian fusion bar bites served alongside a wide selection of sake, soju, beer and wine. Then, tucked away in downtown Oakland, \u003cstrong>Rio California\u003c/strong> brings tropical vibes to historic Preservation Park, serving up both popular Brazilian street foods and classic Caribbean favorites for lunch. Next, in the South Bay, \u003cstrong>Flowers Saratoga\u003c/strong> elevates shareable plates with seasonal ingredients and imaginative twists on New American standbys. Finally, reporter Cecilia Phillips heads to Oakland’s Fruitvale neighborhood to check out \u003cstrong>Korner Kitchen & Bar\u003c/strong>, a unique commissary kitchen with rotating vendors, a sizable cocktail bar, and an ample outdoor dining space.\u003c/p>\n\u003cfigure id=\"attachment_21555\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21555 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg\" alt=\"\" width=\"640\" height=\"279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-800x348.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-160x70.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-768x334.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1536x668.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050.jpeg 1689w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tamra Ancona, Tony Gauthier, and Iona Childers from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://yelp.com/biz/bar-bay-grill-union-city\">\u003cstrong>Bar Bay Grill\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://riocalifornia.com\">\u003cstrong>Rio California\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flowerssaratoga.com\">Flowers Saratoga\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.korneroakland.com/\">\u003cstrong>Korner Kitchen & Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21560 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.Titusvineyards.com\">\u003cstrong>2021 Titus Vineyards Sauvignon Blanc\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Napa Valley, California, $36\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An under-the-radar Napa Valley classic, Titus crafts wines of purity and concentration. Primarily a red wine house, this sleek white showcases a fresh fruit bowl of flavors from Sauvignon Blanc with a kiss of Viognier. Juicy citrus and floral notes tease you at first sniff and by the first sip, you’re hooked. Crisp and racy, it’s a wine to pique your palate and quench your thirst at the same time. It ranks among the top tier of California Sauvignon Blancs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.symington.com/\">2019 Dow’s Vale do Bomfim\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Douro, Portugal, $13\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>As one of the best dry red wine bargains on the market, this Portuguese bottling punches far above its quality weight class. The famed Symington family who owns world-class estates across Portugal makes both fortified, age-worthy Ports and drinkable dry table wines hailing from the Douro. This deeply hued wine opens with dark berry and floral notes followed by hints of minerality and spice. On the palate it’s smooth and intense yet vibrant owing to the blend of grape varieties typically used to make Port-style wines. This is a year-round red you’ll want to serve all evening long.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://earlstevensselections.com/\">Earl Stevens Selections, Prosecco Rosé, DOC\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Italy, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>You can’t get prettier-in-pink than when gazing at glass filled with this garnet bubbly. Taking a sip is like popping a fresh grape in your mouth – juicy and succulent with appealing flavors of strawberry, peaches and cream. The fizz and freshness balance the slightly sweet fruit notes of the wine making it an ideal way to kick off any day – or night’s festivities. Produced by platinum selling recording artist and rap veteran, Earl Stevens (known as E-40), it’s a welcome addition to his lineup of festive wines and stylish spirits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Bar Bay Grill, Rio California, Flowers Saratoga",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 10, airs Thursday, September 29, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located in the heart of Union City, \u003cstrong>Bar Bay Grill\u003c/strong> brings the heat with their flavorful Asian fusion bar bites served alongside a wide selection of sake, soju, beer and wine. Then, tucked away in downtown Oakland, \u003cstrong>Rio California\u003c/strong> brings tropical vibes to historic Preservation Park, serving up both popular Brazilian street foods and classic Caribbean favorites for lunch. Next, in the South Bay, \u003cstrong>Flowers Saratoga\u003c/strong> elevates shareable plates with seasonal ingredients and imaginative twists on New American standbys. Finally, reporter Cecilia Phillips heads to Oakland’s Fruitvale neighborhood to check out \u003cstrong>Korner Kitchen & Bar\u003c/strong>, a unique commissary kitchen with rotating vendors, a sizable cocktail bar, and an ample outdoor dining space.\u003c/p>\n\u003cfigure id=\"attachment_21555\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21555 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg\" alt=\"\" width=\"640\" height=\"279\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1020x444.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-800x348.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-160x70.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-768x334.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050-1536x668.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CP17_F_S3_VR-4_frame_78050.jpeg 1689w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tamra Ancona, Tony Gauthier, and Iona Childers from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://yelp.com/biz/bar-bay-grill-union-city\">\u003cstrong>Bar Bay Grill\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://riocalifornia.com\">\u003cstrong>Rio California\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flowerssaratoga.com\">Flowers Saratoga\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.korneroakland.com/\">\u003cstrong>Korner Kitchen & Bar\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21560 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1710_ShowWines.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.Titusvineyards.com\">\u003cstrong>2021 Titus Vineyards Sauvignon Blanc\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Napa Valley, California, $36\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>An under-the-radar Napa Valley classic, Titus crafts wines of purity and concentration. Primarily a red wine house, this sleek white showcases a fresh fruit bowl of flavors from Sauvignon Blanc with a kiss of Viognier. Juicy citrus and floral notes tease you at first sniff and by the first sip, you’re hooked. Crisp and racy, it’s a wine to pique your palate and quench your thirst at the same time. It ranks among the top tier of California Sauvignon Blancs.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.symington.com/\">2019 Dow’s Vale do Bomfim\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Douro, Portugal, $13\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>As one of the best dry red wine bargains on the market, this Portuguese bottling punches far above its quality weight class. The famed Symington family who owns world-class estates across Portugal makes both fortified, age-worthy Ports and drinkable dry table wines hailing from the Douro. This deeply hued wine opens with dark berry and floral notes followed by hints of minerality and spice. On the palate it’s smooth and intense yet vibrant owing to the blend of grape varieties typically used to make Port-style wines. This is a year-round red you’ll want to serve all evening long.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://earlstevensselections.com/\">Earl Stevens Selections, Prosecco Rosé, DOC\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Italy, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>You can’t get prettier-in-pink than when gazing at glass filled with this garnet bubbly. Taking a sip is like popping a fresh grape in your mouth – juicy and succulent with appealing flavors of strawberry, peaches and cream. The fizz and freshness balance the slightly sweet fruit notes of the wine making it an ideal way to kick off any day – or night’s festivities. Produced by platinum selling recording artist and rap veteran, Earl Stevens (known as E-40), it’s a welcome addition to his lineup of festive wines and stylish spirits.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 5, airs Thursday, June 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>At \u003cstrong>Angelicas\u003c/strong> in Redwood City, California cuisine meets Latin flair, resulting in distinctive brunch and breakfast dishes, from a savory corned beef hash to Chef Angelica’s signature chilaquiles. Next, in the heart of San Francisco’s Bayview neighborhood, the uncle-and-nephew team at\u003cstrong> Frisco Fried\u003c/strong> share their secrets to Southern-style soul food with their classic oxtails, crispy fried chicken, and slow-braised collard greens. And tucked away in an unassuming Petaluma strip mall, \u003cstrong>Kinka Sushi\u003c/strong> specializes in creative omakase and unique rolls using fish flown in fresh from Japan.\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21470 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Domenica Giovannini, Carlos Obando, and Debbie Heard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://angelicasllc.com\">\u003cb>Angelicas | Redwood City\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003cb>Frisco Fried | San Francisco [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://kinkasushipetaluma.com\">\u003cb>Kinka Sushi | Petaluma\u003c/b>\u003c/a> \u003cb>[CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.districtsixsf.com/\">\u003cb>District Six | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://ruggeri.it/\">Ruggeri ‘Quartese’ Brut Valdobbiadene Prosecco Superiore D.O.C.G.\u003c/a> \u003cem>Italy, $20\u003c/em>\u003cbr>\nThis deliciously succulent sparkler with dry yet fruit-driven flair, is one to seek out of you’re a bubbly fan. Prosecco is made in northern Italy from the Glera grape variety and is usually known for its value and palate-pleasing flavors. Ruggeri is a traditional, family-owned producer with deep roots in the region that are centuries old. This Prosecco is of the highest quality hailing from the hillside vineyards of the Valdobbiadene region. It’s fresh and juicy making it a match for brunch or simply as an evening aperitif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithmadrone.com\">2017 Smith-Madrone Riesling, Spring Mountain District\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $32\u003cbr>\n\u003c/em>Riesling is one of the world’s greatest grape varieties. It’s famed in Germany and France, but the globe is dotted with areas of Riesling production from Australia to Washington state to California. One of this country’s top producers of Riesling is Smith-Madrone. Located high atop Napa Valley’s Spring Mountain, the winery founded in 1971 by Stuart Smith, is a heralded Napa classic. Their Riesling is a small-production, unique white that captures the essence of the variety with floral aromas, elegant earthiness, and vibrant acidity. Treat yourself to a night of sushi and Smith-Madrone Riesling. Perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.montinore.com\">2018 Montinore Estate ‘Red Cap’ Pinot Noir\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $25\u003c/em>\u003cbr>\nPinot Noir lovers looking for complex yet quaffable Pinot for a price that won’t break the bank, need to stock up on Red Cap. Montinore Estate’s affordable red is truly an expression of what Pinot Noir in Oregon’s Willamette Valley can deliver. Made with sustainably grown grapes from vineyards sourced around the picturesque valley, this wine is aromatic with red berry brightness and a silky finish. It’s ideal sipped as a cocktail to begin dinner but will pair beautifully with diverse dishes from spicy salmon to beef stew.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21471 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png\" alt=\"\" width=\"800\" height=\"903\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-768x867.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine.png 918w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 5, airs Thursday, June 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>At \u003cstrong>Angelicas\u003c/strong> in Redwood City, California cuisine meets Latin flair, resulting in distinctive brunch and breakfast dishes, from a savory corned beef hash to Chef Angelica’s signature chilaquiles. Next, in the heart of San Francisco’s Bayview neighborhood, the uncle-and-nephew team at\u003cstrong> Frisco Fried\u003c/strong> share their secrets to Southern-style soul food with their classic oxtails, crispy fried chicken, and slow-braised collard greens. And tucked away in an unassuming Petaluma strip mall, \u003cstrong>Kinka Sushi\u003c/strong> specializes in creative omakase and unique rolls using fish flown in fresh from Japan.\u003c/p>\n\u003cfigure id=\"attachment_21470\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21470 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CP17_A_S3_PGM_frame_66635.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Domenica Giovannini, Carlos Obando, and Debbie Heard from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://angelicasllc.com\">\u003cb>Angelicas | Redwood City\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003cb>Frisco Fried | San Francisco [CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"http://kinkasushipetaluma.com\">\u003cb>Kinka Sushi | Petaluma\u003c/b>\u003c/a> \u003cb>[CLOSED]\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.districtsixsf.com/\">\u003cb>District Six | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://ruggeri.it/\">Ruggeri ‘Quartese’ Brut Valdobbiadene Prosecco Superiore D.O.C.G.\u003c/a> \u003cem>Italy, $20\u003c/em>\u003cbr>\nThis deliciously succulent sparkler with dry yet fruit-driven flair, is one to seek out of you’re a bubbly fan. Prosecco is made in northern Italy from the Glera grape variety and is usually known for its value and palate-pleasing flavors. Ruggeri is a traditional, family-owned producer with deep roots in the region that are centuries old. This Prosecco is of the highest quality hailing from the hillside vineyards of the Valdobbiadene region. It’s fresh and juicy making it a match for brunch or simply as an evening aperitif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smithmadrone.com\">2017 Smith-Madrone Riesling, Spring Mountain District\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $32\u003cbr>\n\u003c/em>Riesling is one of the world’s greatest grape varieties. It’s famed in Germany and France, but the globe is dotted with areas of Riesling production from Australia to Washington state to California. One of this country’s top producers of Riesling is Smith-Madrone. Located high atop Napa Valley’s Spring Mountain, the winery founded in 1971 by Stuart Smith, is a heralded Napa classic. Their Riesling is a small-production, unique white that captures the essence of the variety with floral aromas, elegant earthiness, and vibrant acidity. Treat yourself to a night of sushi and Smith-Madrone Riesling. Perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.montinore.com\">2018 Montinore Estate ‘Red Cap’ Pinot Noir\u003c/a>\u003cbr>\n\u003cem>Willamette Valley, Oregon, $25\u003c/em>\u003cbr>\nPinot Noir lovers looking for complex yet quaffable Pinot for a price that won’t break the bank, need to stock up on Red Cap. Montinore Estate’s affordable red is truly an expression of what Pinot Noir in Oregon’s Willamette Valley can deliver. Made with sustainably grown grapes from vineyards sourced around the picturesque valley, this wine is aromatic with red berry brightness and a silky finish. It’s ideal sipped as a cocktail to begin dinner but will pair beautifully with diverse dishes from spicy salmon to beef stew.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21471 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png\" alt=\"\" width=\"800\" height=\"903\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-800x903.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-160x181.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine-768x867.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/06/CPBA1705_Wine.png 918w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 4, airs Thursday, May 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Leandro, Chef DanVy at \u003cstrong>Top Hatters Kitchen and Bar\u003c/strong> cooks up rustic, made-from-scratch dishes, fusing Vietnamese and California flavors. Then, in Healdsburg, \u003cstrong>KINSmoke\u003c/strong> specializes in “the art of barbeque,” smoking ribs, brisket and chicken over Californian oak and cherry wood, served with five regional housemade sauces. Finally, \u003cstrong>Reem’s California Mission\u003c/strong> brings the flavors, aromas and warmth of the modern Arab street corner bakery to San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_21451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21451 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP.png 1116w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mark P. Dorsey, DeAndre Bess, and Sarah Behrens from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tophatterskitchen.com\">\u003cb>Top Hatters Kitchen | San Leandro\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kinsmoke.com\">\u003cb>KINSmoke | Healdsburg\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://reemscalifornia.com\">\u003cb>Reem’s California Mission | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cb>La Cocina Municipal Marketplace | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://agustitorellomata.com/en/wines\">2018 Agustí Torelló Mata Trepat Rosat Brut, Cava\u003c/a>\u003cbr>\n\u003cem>Spain, $24\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cava is Spain’s special sparkling wine. It means ‘cellar’ in the local Catalan language and these beautiful bubbles are made in the traditional method. This means the second fermentation that produces the sparkle are created within each bottle. The wine is then aged in the bottles in the cellar for two years. This garnet pink fizz is fun and fresh having been made with the native grape variety Trepat. It’s plushly styled full of strawberry and cherry flavors with a dry finish. This famed family-run producer began in 1955 and is known for crafting many of the best Cavas on the market today.\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2020-Soliloquy/\">2020 Flora Springs ‘Soliloquy’ White Wine\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $50\u003c/em>\u003c/p>\n\u003cp>Flora Springs is one of Napa Valley’s classic producers and this white wine is one of the most special. Named for their proprietary Sauvignon Blanc clone, Soliloquy, it took the Komes family nearly eight years of research and work to bring this nearly extinct vine back to life. Soliloquy Sauvignon Blanc is blended with Chardonnay and Malvasia to create an exotic white that is singular in its structure and taste. Floral aromas swirl together with citrusy and stone fruit complexity on the nose. On the palate the Chardonnay rounds out the texture serving up a fleshy yet still fresh texture. Treat yourself to a white wine unlike any other.\u003c/p>\n\u003cp>\u003ca href=\"https://wilsondaniels.com/winery/chateau-du-moulin-a-vent/\">2019 Chateau du Moulin- à-Vent, Moulin-à-Vent Beaujolais\u003c/a>\u003cbr>\n\u003cem>France, $40\u003c/em>\u003c/p>\n\u003cp>Beaujolais is one of France’s noted wine regions. Typically, thought of for fresh, fruity Beaujolais Nouveau, it’s so much more than that. Located in the south of Burgundy, the region is comprised of smaller appellations or Crus, which produce world-class red wines made from the Gamay grape variety. One of these Crus is named Moulin-à-Vent. The winery, Chateau du Moulin-à-Vent, is a named for a 300-year-old stone windmill and has a centuries-rich history. With a deep ruby hue and aromas of cherry, earth and spice, the elegant texture and long finish of this wine is deeply impressive. Serve alongside pork loin in mushroom sauce or with grilled salmon and herbed rice.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21457\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg\" alt=\"\" width=\"400\" height=\"417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg 750w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP-160x167.jpg 160w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 4, airs Thursday, May 26, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In San Leandro, Chef DanVy at \u003cstrong>Top Hatters Kitchen and Bar\u003c/strong> cooks up rustic, made-from-scratch dishes, fusing Vietnamese and California flavors. Then, in Healdsburg, \u003cstrong>KINSmoke\u003c/strong> specializes in “the art of barbeque,” smoking ribs, brisket and chicken over Californian oak and cherry wood, served with five regional housemade sauces. Finally, \u003cstrong>Reem’s California Mission\u003c/strong> brings the flavors, aromas and warmth of the modern Arab street corner bakery to San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_21451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21451 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CheckPlease_TopHatters_KINSmoke_Reems_Guests_WP.png 1116w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mark P. Dorsey, DeAndre Bess, and Sarah Behrens from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://tophatterskitchen.com\">\u003cb>Top Hatters Kitchen | San Leandro\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kinsmoke.com\">\u003cb>KINSmoke | Healdsburg\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://reemscalifornia.com\">\u003cb>Reem’s California Mission | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://lacocinamarketplace.com/\">\u003cb>La Cocina Municipal Marketplace | San Francisco\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://agustitorellomata.com/en/wines\">2018 Agustí Torelló Mata Trepat Rosat Brut, Cava\u003c/a>\u003cbr>\n\u003cem>Spain, $24\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cava is Spain’s special sparkling wine. It means ‘cellar’ in the local Catalan language and these beautiful bubbles are made in the traditional method. This means the second fermentation that produces the sparkle are created within each bottle. The wine is then aged in the bottles in the cellar for two years. This garnet pink fizz is fun and fresh having been made with the native grape variety Trepat. It’s plushly styled full of strawberry and cherry flavors with a dry finish. This famed family-run producer began in 1955 and is known for crafting many of the best Cavas on the market today.\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2020-Soliloquy/\">2020 Flora Springs ‘Soliloquy’ White Wine\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $50\u003c/em>\u003c/p>\n\u003cp>Flora Springs is one of Napa Valley’s classic producers and this white wine is one of the most special. Named for their proprietary Sauvignon Blanc clone, Soliloquy, it took the Komes family nearly eight years of research and work to bring this nearly extinct vine back to life. Soliloquy Sauvignon Blanc is blended with Chardonnay and Malvasia to create an exotic white that is singular in its structure and taste. Floral aromas swirl together with citrusy and stone fruit complexity on the nose. On the palate the Chardonnay rounds out the texture serving up a fleshy yet still fresh texture. Treat yourself to a white wine unlike any other.\u003c/p>\n\u003cp>\u003ca href=\"https://wilsondaniels.com/winery/chateau-du-moulin-a-vent/\">2019 Chateau du Moulin- à-Vent, Moulin-à-Vent Beaujolais\u003c/a>\u003cbr>\n\u003cem>France, $40\u003c/em>\u003c/p>\n\u003cp>Beaujolais is one of France’s noted wine regions. Typically, thought of for fresh, fruity Beaujolais Nouveau, it’s so much more than that. Located in the south of Burgundy, the region is comprised of smaller appellations or Crus, which produce world-class red wines made from the Gamay grape variety. One of these Crus is named Moulin-à-Vent. The winery, Chateau du Moulin-à-Vent, is a named for a 300-year-old stone windmill and has a centuries-rich history. With a deep ruby hue and aromas of cherry, earth and spice, the elegant texture and long finish of this wine is deeply impressive. Serve alongside pork loin in mushroom sauce or with grilled salmon and herbed rice.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21457\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg\" alt=\"\" width=\"400\" height=\"417\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP.jpg 750w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1704_Wines_WP-160x167.jpg 160w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-ajanta-cybelles-front-room-symas-mexican-grill-persian-cuisine",
"title": "Check, Please! Bay Area reviews: Ajanta, CyBelle's Front Room, Syma’s Mexican Grill and Persian Cuisine",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 3, airs Thursday, May 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located on Berkeley’s Solano Avenue, \u003cstrong>Ajanta Restaurant\u003c/strong> focuses on harder-to-find Indian specialties with creative, modern flair, regularly changing up their menu to showcase unexpected, complex regional dishes. Then, in San Francisco’s Inner Sunset, \u003cstrong>CyBelle’s Front Room\u003c/strong> offers one of the Bay Area’s most extensive vegan menus, dishing out New York-style pizza and other decadent, carb-centric Italian and American cuisine. Finally, \u003cstrong>Syma’s Mexican Grill and Persian Cuisine\u003c/strong> in Albany pairs two unexpected culinary traditions, offering authentic Mexican cuisine alongside flavorful Persian fare.\u003c/p>\n\u003cfigure id=\"attachment_21441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21441 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sri Lekha Srinivasan, Erika Hazel. and Joe Lurie from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ajantarestaurant.com\">\u003cb>Ajanta Restaurant | Berkeley\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cybellesfrontroom.com\">\u003cstrong>CyBelle’s Front Room | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://symasgrill.com\">\u003cstrong>Syma’s Mexican Grill and Persian Cuisine | Albany \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://facebook.com/coastsidefarmersmarkethmb\">\u003cstrong>Coastside Farmer’s Markets | Half Moon Bay\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://gerard-bertrand.shop/collections/sparkling-wine/products/heritage-cremant-de-limoux-brut\">2019 Gérard Bertrand Heritage ‘An 825’ Crémant de Limoux Brut\u003c/a> \u003cem>France, $20\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the best value in French sparkling wine, look not to the famed northern region of Champagne, but south to a place called Limoux. Here is the true home of bubbly made in the traditional French method when the monks at the nearby Abbey of Saint Hilaire in the year 825 discovered the secret of effervescent fizz. Gérard Bertrand’s Heritage Crémant de Limoux pays homage to this history with an affordably delicious dry-styled sparkler. It’s a wine worth twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bonterra.com/tasting-notes/rose/\">2021 Bonterra Rosé\u003c/a>\u003cbr>\n\u003cem>California, $16\u003c/em>\u003c/p>\n\u003cp>Quench your craving for deliciously dry rosé with Bonterra’s pretty-in-pink wine. Made with organically grown grapes, it’s a delicate blend of grapes led by Grenache, which lends lovely citrusy, pink grapefruit notes with juicy strawberry and cherry flavors. Keep bottles chilled to pull out and enjoy with everything from a sunny day to a sushi platter or a bountiful brunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.opiciwinesandspirits.com/wines/barberesco-meruzzano-docg/\">2017 Orlando Abrigo ‘Meruzzano’ Barbaresco DOCG\u003c/a>\u003cbr>\n\u003cem>Italy, $46\u003c/em>\u003c/p>\n\u003cp>What a wine. This gloriously opulent yet elegant red hailing from Italy’s Piedmont region, is one to seek out. The growing area of Barbaresco is heralded as one of Italy’s best. 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Let the wine open in your glass or a decanter then pour alongside pasta dishes, aged cheeses, grilled lamb, or beef stew then prepared to be transported to Italy with every sip.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21445 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg\" alt=\"\" width=\"800\" height=\"876\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-768x841.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 3, airs Thursday, May 19, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>Located on Berkeley’s Solano Avenue, \u003cstrong>Ajanta Restaurant\u003c/strong> focuses on harder-to-find Indian specialties with creative, modern flair, regularly changing up their menu to showcase unexpected, complex regional dishes. Then, in San Francisco’s Inner Sunset, \u003cstrong>CyBelle’s Front Room\u003c/strong> offers one of the Bay Area’s most extensive vegan menus, dishing out New York-style pizza and other decadent, carb-centric Italian and American cuisine. Finally, \u003cstrong>Syma’s Mexican Grill and Persian Cuisine\u003c/strong> in Albany pairs two unexpected culinary traditions, offering authentic Mexican cuisine alongside flavorful Persian fare.\u003c/p>\n\u003cfigure id=\"attachment_21441\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21441 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png\" alt=\"\" width=\"800\" height=\"419\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-800x419.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-1020x534.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-160x84.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests-768x402.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Guests.png 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Sri Lekha Srinivasan, Erika Hazel. and Joe Lurie from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ajantarestaurant.com\">\u003cb>Ajanta Restaurant | Berkeley\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cybellesfrontroom.com\">\u003cstrong>CyBelle’s Front Room | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://symasgrill.com\">\u003cstrong>Syma’s Mexican Grill and Persian Cuisine | Albany \u003c/strong>\u003c/a>\u003cstrong>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://facebook.com/coastsidefarmersmarkethmb\">\u003cstrong>Coastside Farmer’s Markets | Half Moon Bay\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003ca href=\"https://gerard-bertrand.shop/collections/sparkling-wine/products/heritage-cremant-de-limoux-brut\">2019 Gérard Bertrand Heritage ‘An 825’ Crémant de Limoux Brut\u003c/a> \u003cem>France, $20\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the best value in French sparkling wine, look not to the famed northern region of Champagne, but south to a place called Limoux. Here is the true home of bubbly made in the traditional French method when the monks at the nearby Abbey of Saint Hilaire in the year 825 discovered the secret of effervescent fizz. Gérard Bertrand’s Heritage Crémant de Limoux pays homage to this history with an affordably delicious dry-styled sparkler. It’s a wine worth twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bonterra.com/tasting-notes/rose/\">2021 Bonterra Rosé\u003c/a>\u003cbr>\n\u003cem>California, $16\u003c/em>\u003c/p>\n\u003cp>Quench your craving for deliciously dry rosé with Bonterra’s pretty-in-pink wine. Made with organically grown grapes, it’s a delicate blend of grapes led by Grenache, which lends lovely citrusy, pink grapefruit notes with juicy strawberry and cherry flavors. Keep bottles chilled to pull out and enjoy with everything from a sunny day to a sushi platter or a bountiful brunch.\u003c/p>\n\u003cp>\u003ca href=\"https://www.opiciwinesandspirits.com/wines/barberesco-meruzzano-docg/\">2017 Orlando Abrigo ‘Meruzzano’ Barbaresco DOCG\u003c/a>\u003cbr>\n\u003cem>Italy, $46\u003c/em>\u003c/p>\n\u003cp>What a wine. This gloriously opulent yet elegant red hailing from Italy’s Piedmont region, is one to seek out. The growing area of Barbaresco is heralded as one of Italy’s best. The grape variety planted there is Nebbiolo and it shines nowhere else in the world outside of a few areas in northern Italy. Expressing the uniqueness of the special vineyard (or Cru), this wine is made with 100 percent Nebbiolo. In Italian nebbia refers to ‘fog’ and the hilly, mist-laden spot produces grapes with tannic intensity. This wine opens with sour cherry aromas and follows with a silky, concentrated mouthfeel. Let the wine open in your glass or a decanter then pour alongside pasta dishes, aged cheeses, grilled lamb, or beef stew then prepared to be transported to Italy with every sip.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-21445 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg\" alt=\"\" width=\"800\" height=\"876\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-800x876.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-160x175.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C-768x841.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/05/CPBA1703_Wines_WP_C.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"officialWebsiteLink": "/californiareportmagazine",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
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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",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"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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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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