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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, 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\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. 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. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So 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.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, 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\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. 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. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So 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.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, 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>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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=\"alignnone size-medium wp-image-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 5, airs Monday, July 22, 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>First up, East Coast meets West Coast at \u003cstrong>LITA\u003c/strong> in Walnut Creek, where guests enjoy Caribbean-Latin staples with Miami influences. Then, in Emeryville at \u003cstrong>Simurgh Bakery & Cafe\u003c/strong> come Turkish delights featuring twists on baklava, bagels and borek, all made fresh daily. Last up, guests visit \u003cstrong>Porterhouse\u003c/strong>, a classic steakhouse nestled in San Mateo that serves up dry-aged steaks and sensational flambées.\u003c/p>\n\u003cfigure id=\"attachment_22248\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22248\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-800x533.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1020x680.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-160x107.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-768x512.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1536x1024.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-2048x1365.jpeg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_group1-1920x1280.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Tina Wentworth, Justin Mallet and Thuy Nguyen from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://litawalnutcreek.com\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>LITA \u003c/span>\u003c/strong>(Walnut Creek)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simurghbakery.com/cafe\">\u003cstrong>Simurgh Bakery & Cafe\u003c/strong> (Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://porterhousesanmateo.com\">\u003cstrong>Porterhouse\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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=\"alignnone size-medium wp-image-22253\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg\" alt=\"\" width=\"800\" height=\"755\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-800x755.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1020x962.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-160x151.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-768x725.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1536x1449.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-2048x1932.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/07/1905_Wines-1920x1811.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located on the southeastern tip of Australia, Victoria is home to more than 21 wine subregions. These include famed places and styles from the Yarra Valley, Mornington Peninsula and Rutherglen. A coastal area where mountain ranges lead to expansive plains dotted by lakes, creeks, and rivers, this cool-climate growing region produces wines known for their diversity, intensity, and elegance.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://zilziewinesusa.com\">\u003cspan style=\"color: #339966\">\u003cb>2023 Zilzie Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $19\u003c/em>\u003cbr>\nFour generations of the Forbes family have lived with their agricultural roots firmly planted in Victoria. In the early 1980’s Ian and Ross Forbes planted vineyards, which redefined their family’s future as vintners. Their wines hit the mark with mouthwatering complexity. This crisp, zesty Sauvignon Blanc smacks of citrus with hints of herbal freshness. It’s a perfect pairing with spicy fare, grilled fish, and green or fruit salads.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Ladies who Shoot their Lunch’ Wild Ferment Chardonnay\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $35\u003c/em>\u003cbr>\nHaving fun with wine is a Fowles family trademark. Their ‘Ladies who Shoot their Lunch’ wines pay tribute to the family’s farming and hunting heritage. They are crafted with the goal of complementing the earthy, intense flavors of wild game. This full-bodied Chardonnay overflows with tropical stone fruit aromas of peach and mango tempered on the palate with a kick of minerality and a kiss of spicy oak. Fermented with wild yeast, which adds layers of flavor, this delicious Chardonnay is ideal to sip alone or with hearty fare.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fowleswines.com\">\u003cspan style=\"color: #339966\">2021 Fowles ‘Farm to Table’ Pinot Noir\u003c/span>\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Victoria, Australia $18\u003cbr>\n\u003c/em>The Fowles are a family of sheep farmers and grape growers. Dating to the early 1830s, their homestead in Victoria gives a rare glimpse of Australia’s agricultural past. Located in the rugged Strathbogie Ranges, the wines hailing from this cool-climate region capture food-friendly vibrancy along with palate-pleasing ripeness. This strawberry-scented beauty is layered with spice and a hint of rose petal earthiness. Elegant and juicy, it not only pairs with pork (as the whimsical label indicates) but also with fatty fish dishes and grilled mushroom and red pepper kabobs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.Chalmers.com.au\">2021 Chalmers Nero d’Avola\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Heathcote, Victoria, Australia $29\u003c/em>\u003cbr>\nNot only winemakers, the Chalmers family also sports titles of sustainable vineyard growers and grape vine nursery owners. They focus on crafting and growing Italian grape varieties out of passion and serendipity. Nero d’Avola normally hails from Sicily in Italy, but the Chalmers’ unique version captures the light and lovely side of the hearty red grape. Bright berry flavors combine with earthy aromas and a touch of floral notes in a racy red that can be chilled and enjoyed for warm weather sipping.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 4, airs Thursday, May 9, 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>First up, Emeryville’s women-, queer-, and immigrant-owned \u003cstrong>Good to Eat\u003c/strong> is home to an innovative menu inspired by the night markets and street festivals of Taiwan. Next, in San Francisco, Mission District destination \u003cstrong>Foreign Cinema\u003c/strong> wows guests with seasonal California-Mediterranean bites alongside classic films, taking “dinner and a movie” to a whole new level. Lastly, located on Telegraph Avenue, Oakland’s \u003cstrong>Barcote\u003c/strong> brings East Africa cuisine to the East Bay: expect a mouthwatering taste of Ethiopia with its savory samosas and freshly-baked injera bread.\u003c/p>\n\u003cfigure id=\"attachment_22208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22208\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1904_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Aparna Kothary, Lee Nora Glover Holloway and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/\">\u003cstrong>\u003cspan data-sheets-root=\"1\" data-sheets-value='{\"1\":2,\"2\":\"The Butter House (Seaside)\"}' data-sheets-userformat='{\"2\":9153,\"3\":{\"1\":0},\"9\":1,\"10\":1,\"11\":4,\"12\":0,\"16\":9}'>Good to Eat \u003c/span>\u003c/strong>(Emeryville)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://foreigncinema.com/\">\u003cstrong>Foreign Cinema\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://barcote.com/\">\u003cstrong>Barcote\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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Check out four new episodes, \u003cb>Thursdays beginning April 18 at 7:30pm on KQED 9\u003c/b> for new, tasty recommendations for local restaurants you won’t want to miss!\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect this April:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/Y2ihc5GniB8\u003c/p>\n\u003cp>\u003cb>April 18 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Satisfying and sumptuous American classics with a Filipino and Pacific Islander twist — like fried chicken & waffles next to pork belly fried rice — at \u003c/span>\u003cb>The Butter House\u003c/b>\u003cspan style=\"font-weight: 400\"> (Seaside)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Picturesque views paired with some of the Monterey Bay’s tastiest seafood, including pistachio pasta with prawns and steamed black mussels at \u003c/span>\u003cb>Cafe Fina\u003c/b>\u003cspan style=\"font-weight: 400\"> (Monterey)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An elegant and seasonal Californian menu sure to please anyone in search of a satisfying meal — from French onion soup, to carnitas tacos, to wood-fired Meyer lemon pizzas — at \u003c/span>\u003cb>Corkscrew Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Carmel Valley)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 25 (Monterey Special Edition)\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Signature dishes like Pacific Rim salmon and prime rib alongside an extensive and locally-focused wine list, all set in rustic yet undeniably classy quarters at the historic \u003c/span>\u003cb>Shadowbrook \u003c/b>\u003cspan style=\"font-weight: 400\">(Capitola)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An unexpected twist to Mexican cuisine in Salinas — like buttery roasted bone marrow — alongside classics like chile relleno and chilaquiles at \u003c/span>\u003cb>Villa Azteca\u003c/b>\u003cspan style=\"font-weight: 400\"> (Salinas)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Organic bistro fare — from lingcod katsu to bouillabaisse — that’s locally fished, farmed, and foraged at \u003c/span>\u003cb>Wild Fish\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pacific Grove)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> “Cecilia Tries It” gets a taste of jams, fruit picking, and famous seasonal pies at \u003c/span>\u003cb>Gizdich Ranch\u003c/b>\u003cspan style=\"font-weight: 400\"> (Watsonville)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 2\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Contemporary and charming takes on Filipino favorites — like savory sisig fried rice and colorful ube coladas — inside the Kimpton Alton Hotel at \u003c/span>\u003cb>Abacá \u003c/b>\u003cspan style=\"font-weight: 400\">(San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage with dishes like spicy carrots and smoked trout tostadas at \u003c/span>\u003cb>Bombera \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Romantic bay views paired with thoughtfully-crafted dishes from land and sea since the 1950s at\u003c/span>\u003cb> The Caprice\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 9\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> An innovative menu inspired by the night markets and street festivals of Taiwan at the women-, queer-, and immigrant-owned \u003c/span>\u003cb>Good to Eat\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Seasonal California-Mediterranean bites along classic films, taking “dinner and a movie” to a whole new level at \u003c/span>\u003cb>Foreign Cinema\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A mouthwatering taste of Ethiopia with savory samosas and freshly-baked injera bread, bringing East Africa to the East Bay at \u003c/span>\u003cb>Barcote \u003c/b>\u003cspan style=\"font-weight: 400\">(Oakland)\u003c/span>\u003c/li>\n\u003cli>“Cecilia Tries It” visits \u003cstrong>Pop-Ups on the Plaza\u003c/strong> at San Francisco’s Ferry Terminal Plaza and Ferry Plaza Farmers Market, a series of events showcasing Black-owned businesses (San Francisco)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? 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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 7, airs Thursday, September 21, 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>\u003cspan style=\"font-weight: 400\">At San Bruno’s \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its Mediterranean mezze plates, diners are met by the mouthwatering aroma of woodfired kebabs and spit-roasted shawarma. This family-owned spot just minutes from SFO marries classic Levantine street food and vibrant, playful aesthetics for a unique dining experience. Then, at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> in Kensington, a small community in the East Bay, the emphasis is on simple, satisfying ingredients: hand-stretched mozzarella, house-ground polenta, homemade sausage, and thin-crust dough made daily. The menu changes nightly, but one thing remains the same no matter the preparation – light, slightly blistered, crisp crusts and ample fresh toppings. Finally, Berkeley’s \u003c/span>\u003cb>Flacos \u003c/b>\u003cspan style=\"font-weight: 400\">dishes up meatless Mexican bites, delivering all the flavors of a traditional taqueria while maintaining its all-vegan menu. Reporter Cecilia Phillips rounds out this week’s episode with a trip to \u003c/span>\u003cb>Hella Plants Market \u003c/b>\u003cspan style=\"font-weight: 400\">in San Francisco for plant-based fare, vegan sweets and other treats for environmentally conscious eaters. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21920\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-800x450.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jesse Carter, Raheel Khan and René Peña-Govea from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmazra.com/\">Mazra\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://benchmarkpizzeria.com\">Benchmark Pizzeria\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flacos.com\">Flacos \u003c/a>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.instagram.com/hellaplantsmarket/\">Hella Plants Market\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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=\"alignnone size-medium wp-image-21923\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1807_Wine-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://m.familleperrin.com/12CNIE\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Miraval Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes de Provence, France $26\u003c/em>\u003cbr>\nWhen it comes to heralded southern French pink wines, the Miraval Rosé sits atop a lofty list. Packaged in a sleek bottle with appealing petal pink-hued wine inside, it’s a feast for the eyes and the palate. Made with a blend of grapes including Cinsault, Grenache, Syrah and Rolle, the delicate yet decadent wine exhibits floral and berry aromas with a kiss of spice on the finish. It is ideal for tableside, poolside or fireside sipping.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.blackstallionwinery.com\">\u003cstrong>2022 Black Stallion Sauvignon Blanc\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>North Coast, California $20\u003c/em>\u003cbr>\nCrisp and refreshing Sauvignon Blanc is welcomed year-round whether it’s paired with freshly grilled fish or spicy tacos. This affordable bottling overdelivers in the quality department making it one of the best values on the market today. Black Stallion winery is an historic equestrian estate in Napa Valley now devoted to making stylish and age worthy wines. It should also rank high on any wine lover’s list of places to visit in Napa for a unique tasting experience.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.chryseia.com/wines\">\u003cstrong>2020 Post Scriptum de Chryseia\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Douro, Portugal $35\u003c/em>\u003cbr>\nOne of Portugal’s top red wines is named Chryseia. An intense, world-class wine made in the iconic Douro Valley. Their Post Scriptum de Chryseia is a bottle I like to call an ‘insider wine’ known for elegance and excellence at an appealing price point. It’s easily drinkable yet also an age-worthy red made from second selection grapes that comprise Chryseia. These include famed Portuguese red varieties such as Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Roriz. Smooth, sultry and satisfying with dishes from braised meats to aromatic cheeses, it’s a wine to discover.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bluefarmwines.com\">\u003cstrong>\u003cspan style=\"color: #339966\">2021 Blue Farm Pinot Noir ‘Gap’s Crown Vineyard’\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sonoma Coast, Sonoma County, California $85\u003c/em>\u003cbr>\nEvery once in a while, I get the pleasure of finding small wine producers that are true treasures. I found one after meeting highly regarded viticulturist, Anne Moller-Racke, and tasting her Blue Farm wines. She began the project in 2007 after planting seven acres of Pinot Noir on her historic farmhouse propery in Sonoma. Her winemaking motto is traditional with what she calls, “less being more.” This stunning Pinot hails from a special vineyard in the cool Sonoma Coast. It’s velvety and balanced with complexity that impresses.\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: Mazra, Benchmark Pizzeria, Flacos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 7, airs Thursday, September 21, 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>\u003cspan style=\"font-weight: 400\">At San Bruno’s \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its Mediterranean mezze plates, diners are met by the mouthwatering aroma of woodfired kebabs and spit-roasted shawarma. This family-owned spot just minutes from SFO marries classic Levantine street food and vibrant, playful aesthetics for a unique dining experience. Then, at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> in Kensington, a small community in the East Bay, the emphasis is on simple, satisfying ingredients: hand-stretched mozzarella, house-ground polenta, homemade sausage, and thin-crust dough made daily. The menu changes nightly, but one thing remains the same no matter the preparation – light, slightly blistered, crisp crusts and ample fresh toppings. Finally, Berkeley’s \u003c/span>\u003cb>Flacos \u003c/b>\u003cspan style=\"font-weight: 400\">dishes up meatless Mexican bites, delivering all the flavors of a traditional taqueria while maintaining its all-vegan menu. Reporter Cecilia Phillips rounds out this week’s episode with a trip to \u003c/span>\u003cb>Hella Plants Market \u003c/b>\u003cspan style=\"font-weight: 400\">in San Francisco for plant-based fare, vegan sweets and other treats for environmentally conscious eaters. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21920\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-800x450.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1807_CPBA_Mazra_BenchmarkPizzeria_Flacos_Guests_LS.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Jesse Carter, Raheel Khan and René Peña-Govea from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.eatmazra.com/\">Mazra\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://benchmarkpizzeria.com\">Benchmark Pizzeria\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://flacos.com\">Flacos \u003c/a>\u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://www.instagram.com/hellaplantsmarket/\">Hella Plants Market\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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=\"alignnone size-medium wp-image-21923\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1807_Wine-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1807_Wine-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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://m.familleperrin.com/12CNIE\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Miraval Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Cotes de Provence, France $26\u003c/em>\u003cbr>\nWhen it comes to heralded southern French pink wines, the Miraval Rosé sits atop a lofty list. Packaged in a sleek bottle with appealing petal pink-hued wine inside, it’s a feast for the eyes and the palate. Made with a blend of grapes including Cinsault, Grenache, Syrah and Rolle, the delicate yet decadent wine exhibits floral and berry aromas with a kiss of spice on the finish. It is ideal for tableside, poolside or fireside sipping.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.blackstallionwinery.com\">\u003cstrong>2022 Black Stallion Sauvignon Blanc\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>North Coast, California $20\u003c/em>\u003cbr>\nCrisp and refreshing Sauvignon Blanc is welcomed year-round whether it’s paired with freshly grilled fish or spicy tacos. This affordable bottling overdelivers in the quality department making it one of the best values on the market today. Black Stallion winery is an historic equestrian estate in Napa Valley now devoted to making stylish and age worthy wines. It should also rank high on any wine lover’s list of places to visit in Napa for a unique tasting experience.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.chryseia.com/wines\">\u003cstrong>2020 Post Scriptum de Chryseia\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Douro, Portugal $35\u003c/em>\u003cbr>\nOne of Portugal’s top red wines is named Chryseia. An intense, world-class wine made in the iconic Douro Valley. Their Post Scriptum de Chryseia is a bottle I like to call an ‘insider wine’ known for elegance and excellence at an appealing price point. It’s easily drinkable yet also an age-worthy red made from second selection grapes that comprise Chryseia. These include famed Portuguese red varieties such as Touriga Nacional, Touriga Franca, Tinta Barroca and Tinta Roriz. Smooth, sultry and satisfying with dishes from braised meats to aromatic cheeses, it’s a wine to discover.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bluefarmwines.com\">\u003cstrong>\u003cspan style=\"color: #339966\">2021 Blue Farm Pinot Noir ‘Gap’s Crown Vineyard’\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Sonoma Coast, Sonoma County, California $85\u003c/em>\u003cbr>\nEvery once in a while, I get the pleasure of finding small wine producers that are true treasures. I found one after meeting highly regarded viticulturist, Anne Moller-Racke, and tasting her Blue Farm wines. She began the project in 2007 after planting seven acres of Pinot Noir on her historic farmhouse propery in Sonoma. Her winemaking motto is traditional with what she calls, “less being more.” This stunning Pinot hails from a special vineyard in the cool Sonoma Coast. It’s velvety and balanced with complexity that impresses.\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 18, episode 6, airs Thursday, September 14, 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>\u003cspan style=\"font-weight: 400\">Saucy, savory Italian comfort food… without the meat? The menu at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, located in San Francisco’s Hayes Valley neighborhood, boasts all the familiar favorites – pastas, pizzas, and parms all have prominent placement – with a twist: They’re entirely plant-based. Then, tucked along the scenic Vallejo shoreline, \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom \u003c/b>\u003cspan style=\"font-weight: 400\">is home to simple, savory and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island. Finally, in Oakland’s Rockridge district, \u003c/span>\u003cb>À Côté \u003c/b>\u003cspan style=\"font-weight: 400\">offers eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting. Reporter Cecilia Phillips closes out this week’s episode with a visit to the country’s oldest cheese company, Petaluma’s \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\">, for a lesson in cheesemongering, beekeeping and honey harvesting. This historic creamery crafts artisan cheeses by hand, employing the same traditional French cheesemaking techniques first used by its founders in 1865.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21905\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21905 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1536x864.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deb Levine, Mark Snyder and Thomas Brungardt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.baiasf.com/\">\u003cb>Baia Restaurant\u003c/b>\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mareislandbrewingco.com/ferry-taproom\">\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.acoterestaurant.com/\">\u003cb>À Côté\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://marinfrenchcheese.com/\">\u003cb>Marin French Cheese Co.\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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-21909 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg\" alt=\"\" width=\"500\" height=\"667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1020x1361.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-768x1025.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1151x1536.jpg 1151w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1920x2562.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-scaled.jpg 1919w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.etudewines.com\">2020 Etude Pinot Gris\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Carneros, California $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Etude is a classic producer known for Pinot Noir and Chardonnay, but the Pinot Gris is my personal favorite in their lineup. Pinot Gris is a white grape usually known by its more famous moniker, Pinot Grigio. This wine, however, has nothing in common with light, racy styles dubbed Pinot Grigio. The Etude Pinot Gris is reminiscent of plush, aromatic styles from Alsace, France. A white with explosive floral and citrus aromas that might make you think the wine is sweet (it’s not), the vibrant acidity balances its supple mouthfeel. A uniquely dry yet fruit-driven white to sip alone or with dishes from grilled sausages to pork loin or lemon-drizzled fish.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.esclans.com/product/whispering-angel\">2022 Whispering Angel Rosé by Caves d’Esclans\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Cotes de Provence, France $22\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>In the heart of southern France’s Provence region, Chateau d’Esclans, is a stunning property that’s home to an iconic wine called Whispering Angel. More than 15 years ago, Sasha Lichine, began a renaissance of Rosé and brought the beauty of high quality, dry and delicate pink wines to American palates. We fell in love. The 2022 vintage of this classy wine carries on their tradition of quality. Made with grapes such as Grenache, Cinsault and Rolle, this stylishly dry yet fruity pink is a favorite among wine drinkers because it’s beautiful to look at and drink.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.langandreed.com\">2021 Lang & Reed Cabernet Franc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>North Coast, California $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Lang & Reed was founded three decades ago in Napa Valley by John and Tracey Skupny to explore the beauty of a French grape variety named Cabernet Franc. Heralded in France in the blends of Bordeaux and in red Loire Valley wines, Cab Franc is a grape that creates sleek and unique wines. This layered red sports dark berry and mineral notes with a touch of rose petal aromas. Sipping it is like drinking silk – lush yet vibrantly lovely. If you’re looking for a red with style, seek out this stunner and either decant to drink immediately or stash in your cellar for years to come.\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: Baia Restaurant, Mare Island Brewing Co. Ferry Taproom, À Côté",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 6, airs Thursday, September 14, 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>\u003cspan style=\"font-weight: 400\">Saucy, savory Italian comfort food… without the meat? The menu at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\">, located in San Francisco’s Hayes Valley neighborhood, boasts all the familiar favorites – pastas, pizzas, and parms all have prominent placement – with a twist: They’re entirely plant-based. Then, tucked along the scenic Vallejo shoreline, \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom \u003c/b>\u003cspan style=\"font-weight: 400\">is home to simple, savory and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island. Finally, in Oakland’s Rockridge district, \u003c/span>\u003cb>À Côté \u003c/b>\u003cspan style=\"font-weight: 400\">offers eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting. Reporter Cecilia Phillips closes out this week’s episode with a visit to the country’s oldest cheese company, Petaluma’s \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\">, for a lesson in cheesemongering, beekeeping and honey harvesting. This historic creamery crafts artisan cheeses by hand, employing the same traditional French cheesemaking techniques first used by its founders in 1865.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21905\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21905 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/1806_CPBA_Baia_MareIslandBrewing_ACote_Guests_LS.png-1536x864.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Deb Levine, Mark Snyder and Thomas Brungardt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.baiasf.com/\">\u003cb>Baia Restaurant\u003c/b>\u003c/a> \u003cspan style=\"color: #2b2b2b\">[CLOSED]\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.mareislandbrewingco.com/ferry-taproom\">\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.acoterestaurant.com/\">\u003cb>À Côté\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://marinfrenchcheese.com/\">\u003cb>Marin French Cheese Co.\u003c/b>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\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-21909 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg\" alt=\"\" width=\"500\" height=\"667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1020x1361.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-768x1025.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1151x1536.jpg 1151w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1535x2048.jpg 1535w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-1920x2562.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/09/CPBA_1806_Wine-scaled.jpg 1919w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.etudewines.com\">2020 Etude Pinot Gris\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Carneros, California $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Etude is a classic producer known for Pinot Noir and Chardonnay, but the Pinot Gris is my personal favorite in their lineup. Pinot Gris is a white grape usually known by its more famous moniker, Pinot Grigio. This wine, however, has nothing in common with light, racy styles dubbed Pinot Grigio. The Etude Pinot Gris is reminiscent of plush, aromatic styles from Alsace, France. A white with explosive floral and citrus aromas that might make you think the wine is sweet (it’s not), the vibrant acidity balances its supple mouthfeel. A uniquely dry yet fruit-driven white to sip alone or with dishes from grilled sausages to pork loin or lemon-drizzled fish.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.esclans.com/product/whispering-angel\">2022 Whispering Angel Rosé by Caves d’Esclans\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>Cotes de Provence, France $22\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>In the heart of southern France’s Provence region, Chateau d’Esclans, is a stunning property that’s home to an iconic wine called Whispering Angel. More than 15 years ago, Sasha Lichine, began a renaissance of Rosé and brought the beauty of high quality, dry and delicate pink wines to American palates. We fell in love. The 2022 vintage of this classy wine carries on their tradition of quality. Made with grapes such as Grenache, Cinsault and Rolle, this stylishly dry yet fruity pink is a favorite among wine drinkers because it’s beautiful to look at and drink.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"http://www.langandreed.com\">2021 Lang & Reed Cabernet Franc\u003c/a>\u003c/span>\u003cbr>\n\u003c/strong>\u003cem>North Coast, California $45\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Lang & Reed was founded three decades ago in Napa Valley by John and Tracey Skupny to explore the beauty of a French grape variety named Cabernet Franc. Heralded in France in the blends of Bordeaux and in red Loire Valley wines, Cab Franc is a grape that creates sleek and unique wines. This layered red sports dark berry and mineral notes with a touch of rose petal aromas. Sipping it is like drinking silk – lush yet vibrantly lovely. If you’re looking for a red with style, seek out this stunner and either decant to drink immediately or stash in your cellar for years to come.\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>\u003cspan style=\"font-weight: 400\">Back-to-school season isn’t just for the kids: it’s time to elevate your food game! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in September 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 five new episodes, \u003c/span>\u003cb>Thursdays beginning September 7 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\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 September to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/wLVYz5tDFN4?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>September 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A playful twist on familiar Chinese takeout from the mind of a Michelin and James Beard Award-winning Chef at \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A classic and refined yet unpretentious bistro highlighting Californian fare like the fan-favorite Roasted Chicken for Two at \u003c/span>\u003cb>Zuni Café\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Oakland-style” sourdough crust pizza with unexpected toppings that lean into seasonal flavors at an East Bay neighborhood gem, \u003c/span>\u003cb>Nick’s Pizza and Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Saucy and savory Italian comfort food boasting familiar pastas, pizzas, and parms with an entirely plant-based twist at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple, savory, and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island at \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003cspan style=\"font-weight: 400\"> (Vallejo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting at \u003c/span>\u003cb>À Coté\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits the country’s oldest cheese company for lessons in cheesemongering, beekeeping and honey harvesting at \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 21\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mediterranean mezze plates and mouthwatering woodfired kebabs and spit-roasted shawarma, marrying classic Levantine street food and a vibrant, playful atmosphere at \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple yet satisfying hand-stretched mozzarella, house-ground polenta, homemade sausage, and slightly blistered thin, crisp crusts paired with ample fresh toppings at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meatless Mexican bites that delivery all the traditional taqueria flavors with their all-vegan menu at \u003c/span>\u003cb>Flacos\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” discovers a market featuring plant-based fare, vegan sweets and other treats for environmentally conscious eaters at \u003c/span>\u003cb>Hella Plants Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 28\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful fish tacos, succulent shrimp and squid cocktails at a former food stand turned taqueria specializing in simply prepared Mexican favorites with a seasonal selection of seafood at \u003c/span>\u003cb>Día de Pesca\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vietnamese feasts in abundance, ranging from more familiar fare to their showstopping Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – at \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic homemade Neapolitan and contemporary Southern Italian fare at a charming restored Victorian at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>October 5\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty Central American breakfasts at a coffee shop in 1997 turned Mission dining destination at \u003c/span>\u003cb>Cafe La Taza\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">English pub grub, from bangers and mash to Shepherd’s pie, fish and chips to “England’s Most Popular Sticky Toffee Pudding”, and the best of British and Irish Brews at \u003c/span>\u003cb>Kensington Circus Pub\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Beloved Mediterranean and Arabic dishes, showcasing the versatility of Palestinian cuisine from hummus to shakshuka, and kebabs to fattoush at \u003c/span>\u003cb>Beit Rima\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” explores crafted handmade tortillas from all-natural stone-ground corn at the family-owned East Bay institution \u003cb>Mexico Tortilla Factory\u003c/b> (Newark)\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 tell us about 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 the South Bay, Peninsula or North Bay? \u003cstrong>Check, Please! Bay Area\u003c/strong> producers are on the lookout for guests from these regions. Nominate your can’t-miss picks and apply to be a guest now at \u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\n",
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Bay Area Returns This September to KQED | KQED Food\" width=\"640\" height=\"480\" src=\"https://www.youtube.com/embed/wLVYz5tDFN4?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>September 7\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A playful twist on familiar Chinese takeout from the mind of a Michelin and James Beard Award-winning Chef at \u003c/span>\u003cb>Mamahuhu\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A classic and refined yet unpretentious bistro highlighting Californian fare like the fan-favorite Roasted Chicken for Two at \u003c/span>\u003cb>Zuni Café\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Oakland-style” sourdough crust pizza with unexpected toppings that lean into seasonal flavors at an East Bay neighborhood gem, \u003c/span>\u003cb>Nick’s Pizza and Bakery\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 14\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Saucy and savory Italian comfort food boasting familiar pastas, pizzas, and parms with an entirely plant-based twist at \u003c/span>\u003cb>Baia Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple, savory, and oh-so-satisfying pub fare, nearly two dozen taps, and unbeatable views of Mare Island at \u003c/span>\u003cb>Mare Island Brewing Co. Ferry Taproom\u003c/b>\u003cspan style=\"font-weight: 400\"> (Vallejo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Eclectic, family-style Mediterranean small plates and a carefully curated list of European wines in an intimate, charming setting at \u003c/span>\u003cb>À Coté\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits the country’s oldest cheese company for lessons in cheesemongering, beekeeping and honey harvesting at \u003c/span>\u003cb>Marin French Cheese Co.\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 21\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mediterranean mezze plates and mouthwatering woodfired kebabs and spit-roasted shawarma, marrying classic Levantine street food and a vibrant, playful atmosphere at \u003c/span>\u003cb>Mazra\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Simple yet satisfying hand-stretched mozzarella, house-ground polenta, homemade sausage, and slightly blistered thin, crisp crusts paired with ample fresh toppings at \u003c/span>\u003cb>Benchmark Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meatless Mexican bites that delivery all the traditional taqueria flavors with their all-vegan menu at \u003c/span>\u003cb>Flacos\u003c/b>\u003cspan style=\"font-weight: 400\"> (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” discovers a market featuring plant-based fare, vegan sweets and other treats for environmentally conscious eaters at \u003c/span>\u003cb>Hella Plants Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>September 28\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful fish tacos, succulent shrimp and squid cocktails at a former food stand turned taqueria specializing in simply prepared Mexican favorites with a seasonal selection of seafood at \u003c/span>\u003cb>Día de Pesca\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vietnamese feasts in abundance, ranging from more familiar fare to their showstopping Phozilla – a massive bowl of show-stopping pho stuffed with Maine lobster, filet mignon, brisket, oxtail and other decadent toppings – at \u003c/span>\u003cb>Gao Viet Kitchen & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic homemade Neapolitan and contemporary Southern Italian fare at a charming restored Victorian at \u003c/span>\u003cb>Fiore Caffè\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>October 5\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty Central American breakfasts at a coffee shop in 1997 turned Mission dining destination at \u003c/span>\u003cb>Cafe La Taza\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">English pub grub, from bangers and mash to Shepherd’s pie, fish and chips to “England’s Most Popular Sticky Toffee Pudding”, and the best of British and Irish Brews at \u003c/span>\u003cb>Kensington Circus Pub\u003c/b>\u003cspan style=\"font-weight: 400\"> (Kensington)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Beloved Mediterranean and Arabic dishes, showcasing the versatility of Palestinian cuisine from hummus to shakshuka, and kebabs to fattoush at \u003c/span>\u003cb>Beit Rima\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">“Cecilia Tries It” explores crafted handmade tortillas from all-natural stone-ground corn at the family-owned East Bay institution \u003cb>Mexico Tortilla Factory\u003c/b> (Newark)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t see your favorite restaurant on the list? 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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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"title": "Check, Please! Bay Area reviews: Da Boccery, Toto's Pizzeria, The Park Street Tavern",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 16, airs Thursday, February 16, 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>Livermore’s\u003cstrong> Da Boccery\u003c/strong> is “da place” for food and fun for the whole family. From bocce ball to axe throwing, shuffleboard to giant Jenga, this lively spot pairs casual bites with high-energy activities, plus craft beer and cocktails. Then, in San Bruno, \u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong> claims to be one of the oldest continuously family-owned pizzerias in the country. Now lovingly crafted by its fifth generation of pizza makers, the brick oven-baked pies follow the same traditional recipe first introduced by Grandpa Toto in 1932. Next, sample fresh, cozy Greek taverna and Italian ristorante favorites at a quaint neighborhood spot, \u003cstrong>The Park Street Tavern\u003c/strong> in Alameda. Finally, reporter Cecilia Phillips takes in the action at Newark’s \u003cstrong>Super Market Sundays\u003c/strong>, as local chefs throw down in a competition for the best fried chicken sandwich.\u003c/p>\n\u003cfigure id=\"attachment_21695\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21695 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco.png 1796w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Paula Johnson, Kevin Garcia and Lindsay Ulrey 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://daboccery.com\">\u003cb>Da Boccery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://totos.com\">\u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://theparkstreettavern.com\">\u003cb>The Park Street Tavern\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/_super.market.sundays_/?hl=en\">\u003cstrong>Super Market Sundays\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-21699 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"756\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-800x945.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-160x189.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-768x907.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1300x1536.png 1300w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1734x2048.png 1734w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1920x2268.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.foliowine.com/wine/albarino/\">\u003cstrong>2021 Fillaboa Albariño\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Rías Baixas D.O., Spain, $16\u003cbr>\n\u003c/em>Albariño is a Spanish white wine and grape variety that ranks among my favorites. Hailing from northwestern Spain and the dramatic coastal region of Rías Baixas (meaning lower fjords), it’s a shining star on the Spanish wine scene. Fillaboa winery is one of the region’s best due to using primarily estate vineyards to craft their crisp, lush and racy bottlings. Drink this affordable white alongside fish dishes, fresh salads, spicy fare and anytime you need a refreshingly succulent sip.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.fleursdeprairie.com/\">2021 Fleurs de Prairie Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Languedoc, France, $20\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pretty in pink is the ideal descriptor for this lovely Rosé from the south of France. Pale hued and aromatic, the blend of Grenache, Syrah and several other red grapes showcases spicy, fruity flavors and a silky texture. The name is an ode to the wildflowers carpeting areas near the vineyards. With stylish packaging and true substance in the bottle, it’s a superb pink to drink all year round.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://quivirawine.com/\">2019 Quivira Zinfandel\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Dry Creek Valley, Sonoma County, California, $28\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A Sonoma County classic, Quivira brings Zinfandel to life with this peppery, dark-fruited red. As California’s heritage red grape variety, there are plenty of examples of ultra-full bodied reds with high alcohol and almost raisined fruit character. Not this wine. It’s an elegant Zin made with freshness and finesse in mind. Pour with ribs to complement the spicy/sweetness of barbeque sauce or savor with a saucy red pasta sauce or earthy, spicy lentil stew. Decadently delicious.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? 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"title": "Check, Please! Bay Area reviews: Da Boccery, Toto's Pizzeria, The Park Street Tavern",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 16, airs Thursday, February 16, 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>Livermore’s\u003cstrong> Da Boccery\u003c/strong> is “da place” for food and fun for the whole family. From bocce ball to axe throwing, shuffleboard to giant Jenga, this lively spot pairs casual bites with high-energy activities, plus craft beer and cocktails. Then, in San Bruno, \u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong> claims to be one of the oldest continuously family-owned pizzerias in the country. Now lovingly crafted by its fifth generation of pizza makers, the brick oven-baked pies follow the same traditional recipe first introduced by Grandpa Toto in 1932. Next, sample fresh, cozy Greek taverna and Italian ristorante favorites at a quaint neighborhood spot, \u003cstrong>The Park Street Tavern\u003c/strong> in Alameda. Finally, reporter Cecilia Phillips takes in the action at Newark’s \u003cstrong>Super Market Sundays\u003c/strong>, as local chefs throw down in a competition for the best fried chicken sandwich.\u003c/p>\n\u003cfigure id=\"attachment_21695\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21695 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"360\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Guests_LeslieSbrocco.png 1796w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Paula Johnson, Kevin Garcia and Lindsay Ulrey 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://daboccery.com\">\u003cb>Da Boccery\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://totos.com\">\u003cstrong>Toto’s Pizzeria & Restaurant\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://theparkstreettavern.com\">\u003cb>The Park Street Tavern\u003c/b>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/_super.market.sundays_/?hl=en\">\u003cstrong>Super Market Sundays\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-21699 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"756\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1020x1205.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-800x945.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-160x189.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-768x907.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1300x1536.png 1300w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1734x2048.png 1734w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/02/CPBA_1716_DaBoccery_Totos_ParkStreetTavern_Wines-1920x2268.png 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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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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"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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"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"
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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",
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"link": "/radio/program/how-i-built-this",
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"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. ",
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"order": 15
},
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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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",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"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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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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