Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro
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"slug": "check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro",
"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, 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\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro | KQED",
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"headline": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, 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\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\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-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (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://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>Check, Please! Bay Area\u003c/em>, the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n",
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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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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
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},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
"id": "how-i-built-this",
"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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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"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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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
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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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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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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"rss": "https://feeds.npr.org/510360/podcast.xml"
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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",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"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",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
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"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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