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"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, 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>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"6916\" data-end=\"6979\">\u003cstrong data-start=\"6916\" data-end=\"6937\">Cecilia Phillips:\u003c/strong> Just bounce the shoulders. I can do that.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Got Plate Lunch, Via del Corso, Curry Leaves Bistro | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 3, airs Thursday, April 24, 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>Just steps from Benicia’s waterfront, \u003cstrong>Got Plate Lunch\u003c/strong> brings a taste of Hawaii to the North Bay, serving up island-style comfort food with an extra helping of aloha. Diners dig into da “Mixed Plate”, featuring a little bit of everything, along with crispy kalua pork tots and the rich, savory ultimate loco moco, complete with beef patties, grilled Spam, and fried eggs. Nestled in the heart of North Berkeley, \u003cstrong>Via del Corso\u003c/strong> brings the flavors of central Italy to the Bay Area, with handmade pastas, slow-braised meats, and a menu inspired by the country’s diverse culinary regions. The ravioli alla coda di bue, stuffed with slow-braised oxtail, and the garlicky tagliolini alle vongole are standouts, while the creme caramel di zucca — a pumpkin custard with cranberry compote — makes for a perfect sweet finish. Rounding out the episode, \u003cstrong>Curry Leaves Bistro\u003c/strong> in Pleasanton takes guests on a journey through the vibrant street food of Penang, Malaysia. The bold, smoky char kway teow, wok-fried with prawns and bursting with wok hei — the inimitable flavor imparted by the wok — is a must-try, as is the crispy roti canai served with fragrant chicken curry. To cap off the episode, reporter Cecilia Phillips immerses herself in the high-energy world of \u003cstrong>Bhangra and Beats\u003c/strong>, a San Francisco festival that brings together pulsating Punjabi rhythms, electrifying dance performances, and a vibrant night bazaar.\u003c/p>\n\u003cfigure id=\"attachment_23469\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23469 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Guests_b.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dashini Jeyathurai, Erin Hurd and Rashawn Moore from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.gotplatelunchca.com/\">\u003cstrong>Got Plate Lunch\u003c/strong> (Benicia)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.viadelcorso.net/\">\u003cstrong>Via del Corso\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.curryleavesbistro.com/\">\u003cstrong>Curry Leaves Bistro \u003c/strong>(Pleasanton)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bhangraandbeats.com/\">\u003cstrong>Bhangra and Beats\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-23465\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2003_Wines.png 1920w\" 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://presquilewine.com/wines/aligote/\">\u003cspan style=\"color: #008000\">\u003cstrong>Presqu’ile 2023 Aligoté\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Santa Maria Valley, California $36\u003c/em>\u003cbr>\nFor those who are into finding wine discoveries, this is one to put on your list. The family-owned winery is in the beautiful Santa Maria Valley of Santa Barbara County. Hailing from the Presqu’ile Vineyard, which is situated among the top vineyards of California (think Sanford and Benedict and Bien Nacido), their debut Aligoté is a complex yet approachable white. The grape is known in France’s Burgundy region but less well known across the world. To taste such a unique variety in California is a treat. Alluring fresh lime aromas followed by tart lemon cream flavors, the dry, crisp white lingers on the palate. Don’t miss the eye-catching, artist-designed label that pays homage to the family’s Mississippi Gulf Coast roots.\u003c/p>\n\u003cp>\u003ca href=\"https://domaineedem.com/\">\u003cspan style=\"color: #008000\">\u003cstrong>Domaine EdeM 2024 “N.0 (ROSÆ)” Dealcoholized Sparkling Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>La Mancha, Spain $27\u003c/em>\u003cbr>\nOne of the hottest trends in wine is offerings with no alcohol. This new entry into the market is a quality-driven yet quaffable creation. It honors Elena Maza, the wife of Nicolás Catena, head of Argentina’s most famous wine family. Elena requested that her daughter, Laura Catena, and the Catena Institute of Wine craft “something lighter than traditional wine yet enjoyable as an aperitif before dinner.” This ethereal sipper is made with Airén grape juice from Toledo, Spain, using a specialized process that removes alcohol at low temperatures. Rose petals are then infused before bottling to capture a floral, citrus tanginess that makes your mouth water. A perfect aperitif and a refreshing drink on warm summer days for picnics and poolside.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> Hawaiian comfort food in Benicia…\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"139\" data-end=\"158\">Erin Hurd:\u003c/strong> The soy sauce, the umami, the sweetness.\u003c/p>\n\u003cp class=\"\" data-start=\"139\" data-end=\"303\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Trattoria classics in Berkeley… Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"351\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> This type of butter? Yes. Yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> And Malaysian curries in Pleasanton.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai: \u003c/strong>It’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"499\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco: \u003c/strong>Just ahead on \u003cem data-start=\"473\" data-end=\"499\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"501\" data-end=\"609\">\u003cstrong data-start=\"501\" data-end=\"520\">Aurum Kathuria:\u003c/strong> You can tell when someone likes it based on how much of a sip they take. That was a sip!\u003c/p>\n\u003cp class=\"\" data-start=\"611\" data-end=\"639\">\u003cstrong data-start=\"611\" data-end=\"625\">Erin Hurd:\u003c/strong> It’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"641\" data-end=\"1137\">\u003cstrong data-start=\"641\" data-end=\"660\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"696\" data-end=\"722\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. We have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"959\" data-end=\"975\">Check, Please!\u003c/em> table today, are Senior Director \u003cstrong data-start=\"1009\" data-end=\"1031\">Dashini Jeyathurai\u003c/strong>, healthcare administrator \u003cstrong data-start=\"1058\" data-end=\"1075\">Rashawn Moore\u003c/strong>, and facilities coordinator \u003cstrong data-start=\"1104\" data-end=\"1117\">Erin Hurd\u003c/strong>. Welcome, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"1139\" data-end=\"1158\">\u003cstrong data-start=\"1139\" data-end=\"1147\">All:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1160\" data-end=\"1194\">\u003cstrong data-start=\"1160\" data-end=\"1179\">Leslie Sbrocco:\u003c/strong> Are you ready?\u003c/p>\n\u003cp class=\"\" data-start=\"1196\" data-end=\"1249\">\u003cstrong data-start=\"1196\" data-end=\"1207\">Guests:\u003c/strong> We’re ready. We’re so excited to dive in.\u003c/p>\n\u003cp class=\"\" data-start=\"1251\" data-end=\"1582\">\u003cstrong data-start=\"1251\" data-end=\"1270\">Leslie Sbrocco:\u003c/strong> Let’s do it. Alright, it’s time to say aloha to Erin’s favorite lunchtime hangout. Offering island classics like fresh poke, spam musubi, and loco moco just steps from the beach, it’s the perfect place to satisfy her Hawaiian comfort food cravings. Located along the waterfront in Benicia, it’s Got Plate Lunch.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1599\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1601\" data-end=\"1635\">\u003cstrong data-start=\"1601\" data-end=\"1612\">Server:\u003c/strong> I have your loco moco!\u003c/p>\n\u003cp class=\"\" data-start=\"1637\" data-end=\"1662\">\u003cstrong data-start=\"1637\" data-end=\"1651\">Erin Hurd:\u003c/strong> Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1664\" data-end=\"1859\">\u003cstrong data-start=\"1664\" data-end=\"1681\">Myk Bigornia:\u003c/strong> The aloha spirit in Hawaii is probably like no other place in the world. How are you guys doing? You brought the whole baseball team! We try to represent more of an island vibe.\u003c/p>\n\u003cp class=\"\" data-start=\"1861\" data-end=\"1890\">\u003cstrong data-start=\"1861\" data-end=\"1874\">Customer:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1892\" data-end=\"1918\">\u003cstrong data-start=\"1892\" data-end=\"1902\">Group:\u003c/strong> Happy birthday!\u003c/p>\n\u003cp class=\"\" data-start=\"1920\" data-end=\"2311\">\u003cstrong data-start=\"1920\" data-end=\"1937\">Myk Bigornia:\u003c/strong> Slower paced, more relaxed. Got Plate Lunch is a restaurant that brings back the flavors of Hawaii that my wife and I grew up with. Plate lunch is a multicultural food. Japanese, Chinese, Filipino… It’s derived from the days of the plantation workers, all different ethnicities, eating lunch together, and they didn’t know how to communicate. But through lunch, they did.\u003c/p>\n\u003cp class=\"\" data-start=\"2313\" data-end=\"2415\">\u003cstrong data-start=\"2313\" data-end=\"2323\">Jamie Bigornia:\u003c/strong> Plate lunch is two scoops of rice, meat entree, and mac salad. Everything we make is fresh.\u003c/p>\n\u003cp class=\"\" data-start=\"2417\" data-end=\"2535\">\u003cstrong data-start=\"2417\" data-end=\"2434\">Myk Bigornia:\u003c/strong> Fresh ahi poke… Bath time, kimchi. Our Kalua pork and cabbage is smoked, slow cooked for 24 hours.\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2571\">\u003cstrong data-start=\"2537\" data-end=\"2550\">Customer:\u003c/strong> This is my favorite.\u003c/p>\n\u003cp class=\"\" data-start=\"2573\" data-end=\"2673\">\u003cstrong data-start=\"2573\" data-end=\"2583\">Jamie Bigornia:\u003c/strong> So, it’s flavorful, moist, and what we say in Hawaii… That means, like, it literally…\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2711\">\u003cstrong data-start=\"2675\" data-end=\"2689\">Customers:\u003c/strong> Delicious. Delicious!\u003c/p>\n\u003cp class=\"\" data-start=\"2713\" data-end=\"3018\">\u003cstrong data-start=\"2713\" data-end=\"2730\">Myk Bigornia:\u003c/strong> I love to eat the loco moco. I eat it five or six times a week. Ground beef patties seared on the flat top placed on top of rice with two over-easy eggs, and then smothered in our own proprietary brown gravy. It’s fabulous. [Chuckles] It’s fabulous. I’m getting hungry thinking about it.\u003c/p>\n\u003cp class=\"\" data-start=\"3020\" data-end=\"3035\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3037\" data-end=\"3185\">\u003cstrong data-start=\"3037\" data-end=\"3054\">Myk Bigornia:\u003c/strong> In Benicia, I think there’s three or four restaurants with a true water view, and everybody tells us that we’ve got the best view.\u003c/p>\n\u003cp class=\"\" data-start=\"3187\" data-end=\"3292\">\u003cstrong data-start=\"3187\" data-end=\"3197\">Jamie Bigornia:\u003c/strong> We get to see the sunset every night, so be comfortable and enjoy the view and enjoy the food.\u003c/p>\n\u003cp class=\"\" data-start=\"3294\" data-end=\"3405\">\u003cstrong data-start=\"3294\" data-end=\"3313\">Leslie Sbrocco:\u003c/strong> Alright, Erin. Got Plate Lunch started out as a food truck. Is that how you first found it?\u003c/p>\n\u003cp class=\"\" data-start=\"3407\" data-end=\"3984\">\u003cstrong data-start=\"3407\" data-end=\"3421\">Erin Hurd:\u003c/strong> Actually, no. I actually found them at their brick and mortar store. I was just craving some really good Hawaiian food that wasn’t a chain restaurant, and had those comfort foods that I look for. My favorite dish is absolutely, hands down, the ultimate loco moco that they have because it is so simple, yet so delicious. Two scoops of rice and two hamburger patties on the ultimate, actually, and two pieces of spam, and then two runny eggs, and then you top that with some brown gravy and a side of mac salad. And it is just all the calories, but all delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"3986\" data-end=\"4033\">\u003cstrong data-start=\"3986\" data-end=\"4005\">Leslie Sbrocco:\u003c/strong> And a carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"4035\" data-end=\"4061\">\u003cstrong data-start=\"4035\" data-end=\"4049\">Erin Hurd:\u003c/strong> Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"4063\" data-end=\"4104\">\u003cstrong data-start=\"4063\" data-end=\"4082\">Leslie Sbrocco:\u003c/strong> Carb lover’s delight.\u003c/p>\n\u003cp class=\"\" data-start=\"60\" data-end=\"784\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> I’ll usually start with a salad. I was going to be basic with, like, a regular garden one, but I’m like, no, let’s not be basic. What I had was the grilled pineapple salad and three different types of leaves, green leaves, and then they just grill the pineapple and then they make, like, a garlic pineapple vinaigrette. I even asked them, I was like, “What do y’all put in here?” And they were like, “We can’t tell you!” And then, I’m tasting it, I’m like, “I know exactly what that is.” So, I’m going to try to make it at home. I haven’t yet, but it was so good. I love the smokiness from the grilled pineapple. I’ve never had that on a salad before and it was amazing. And then, I had the loaded tater tots.\u003c/p>\n\u003cp class=\"\" data-start=\"786\" data-end=\"831\">\u003cstrong data-start=\"786\" data-end=\"809\">Dashini Jeyathurai:\u003c/strong> Ooh, I got that, too!\u003c/p>\n\u003cp class=\"\" data-start=\"833\" data-end=\"984\">\u003cstrong data-start=\"833\" data-end=\"851\">Rashawn Moore:\u003c/strong> So good, with the smokiness from the meat, and it had, like, honey mustard sauce, but then it had a lot of tang and really upped it.\u003c/p>\n\u003cp class=\"\" data-start=\"986\" data-end=\"1073\">\u003cstrong data-start=\"986\" data-end=\"1009\">Dashini Jeyathurai:\u003c/strong> I loved how crispy those were. I like the salad idea next time.\u003c/p>\n\u003cp class=\"\" data-start=\"1075\" data-end=\"1124\">\u003cstrong data-start=\"1075\" data-end=\"1089\">Erin Hurd:\u003c/strong> You go straight for the loco moco.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1277\">\u003cstrong data-start=\"1126\" data-end=\"1149\">Dashini Jeyathurai:\u003c/strong> Oh, I absolutely do. I mean, I do have, there’s the spam muwasabi, and so, that has a actual wasabi aioli that they put on top.\u003c/p>\n\u003cp class=\"\" data-start=\"1279\" data-end=\"1337\">\u003cstrong data-start=\"1279\" data-end=\"1298\">Leslie Sbrocco:\u003c/strong> That’s a little creative twist, right?\u003c/p>\n\u003cp class=\"\" data-start=\"1339\" data-end=\"1444\">\u003cstrong data-start=\"1339\" data-end=\"1353\">Erin Hurd:\u003c/strong> Yeah, it has that little bit of kick, but not too much, from the wasabi. And it’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"1446\" data-end=\"1803\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Rashawn Moore: \u003c/strong> I got the Portuguese sausage musubi. It was so good, not like normal musubi. It comes with the rice on the top and the bottom, has a little bit of a sweet teriyaki sauce in the middle, and then, it’s wrapped in seaweed. The Portuguese sausage has a little bit of a smokiness and the sweetness, and it’s just really, really delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2129\">\u003cstrong data-start=\"1805\" data-end=\"1819\">Erin Hurd:\u003c/strong> I also had Da Mixed Plate, which has Portuguese sausage, there’s spam, and then there’s also some teriyaki chicken, and it’s just perfectly grilled, loaded with the soy sauce, the umami, the sweetness. And that chicken just has the perfect amount of char on it to where it gives it flavor, but not bitterness.\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2411\">\u003cstrong data-start=\"1446\" data-end=\"1469\">Dashini Jeyathurai:\u003c/strong> I also had an udon noodle dish which came with vegetables. We had cabbage, peppers… This one was a little more on the sweet side for me. I would love something a little bit more savory, but we took it home, added some hot sauce to it, and got it to my flavor.\u003c/p>\n\u003cp class=\"\" data-start=\"2413\" data-end=\"2446\">\u003cstrong data-start=\"2413\" data-end=\"2432\">Leslie Sbrocco:\u003c/strong> Unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"2448\" data-end=\"2705\">\u003cstrong data-start=\"2448\" data-end=\"2462\">Erin Hurd:\u003c/strong> I do get the saimin, which is very Hawaiian, traditional. It is just like this big bowl of these egg noodle saimin, and it has slices of spam. It just has all of this umami and flavor. It’s just so delicious, it takes me right back to Hawaii.\u003c/p>\n\u003cp class=\"\" data-start=\"2707\" data-end=\"2794\">\u003cstrong data-start=\"2707\" data-end=\"2726\">Leslie Sbrocco:\u003c/strong> And they do have sort of Hawaiian drinks, and Hawaiian, you know…\u003c/p>\n\u003cp class=\"\" data-start=\"2796\" data-end=\"2819\">\u003cstrong data-start=\"2796\" data-end=\"2814\">Rashawn Moore:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"2821\" data-end=\"2909\">\u003cstrong data-start=\"2821\" data-end=\"2835\">Erin Hurd:\u003c/strong> Yeah. The last time that I went, they had something called the sun mosas.\u003c/p>\n\u003cp class=\"\" data-start=\"2911\" data-end=\"2935\">\u003cstrong data-start=\"2911\" data-end=\"2930\">Leslie Sbrocco:\u003c/strong> Ooh!\u003c/p>\n\u003cp class=\"\" data-start=\"2937\" data-end=\"3032\">\u003cstrong data-start=\"2937\" data-end=\"2951\">Erin Hurd:\u003c/strong> So, they had a flight of mimosas that were mixed with different flavors of wine.\u003c/p>\n\u003cp class=\"\" data-start=\"3034\" data-end=\"3096\">\u003cstrong data-start=\"3034\" data-end=\"3053\">Leslie Sbrocco:\u003c/strong> That’ll really put you in the island mood.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3133\">\u003cstrong data-start=\"3098\" data-end=\"3112\">Erin Hurd:\u003c/strong> Oh, yes. Absolutely!\u003c/p>\n\u003cp class=\"\" data-start=\"3135\" data-end=\"3527\">\u003cstrong data-start=\"3135\" data-end=\"3158\">Dashini Jeyathurai:\u003c/strong> I got one of the ube mochi desserts, which was really delicious. I brought my 7-year-old with me, and so there had to be a dessert ordered at the end of the meal. One of the things that I noticed about this place was that it reminded me so much of, like, restaurants that I’d gone to in Hawaii. It’s a really great, like, chill island vibe restaurant, which was great.\u003c/p>\n\u003cp class=\"\" data-start=\"3529\" data-end=\"3749\">\u003cstrong data-start=\"3529\" data-end=\"3547\">Rashawn Moore:\u003c/strong> I went there right when it opened, and within the next 20 minutes, it was packed. And a place that’s so far away and by itself, you wouldn’t expect it to be super, super packed, but they was coming in.\u003c/p>\n\u003cp class=\"\" data-start=\"3751\" data-end=\"3928\">\u003cstrong data-start=\"3751\" data-end=\"3770\">Leslie Sbrocco:\u003c/strong> Alright! If you would like to go to Got Plate Lunch, it’s located on West 9th Street in Benicia, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"78\" data-end=\"387\">\u003cstrong data-start=\"78\" data-end=\"97\">Leslie Sbrocco:\u003c/strong> Rashawn’s a culinary school grad who dreams of having his own restaurant one day. In the meantime, he’s happy to perch right up at the counter at his neighborhood trattoria, watching the chefs prepare all the classic Italian fare his heart desires. Located in Berkeley, it’s Via del Corso.\u003c/p>\n\u003cp class=\"\" data-start=\"389\" data-end=\"755\">\u003cstrong data-start=\"389\" data-end=\"409\">Massimo Orlando:\u003c/strong> Via del Corso is a neighborhood restaurant. Come in, relax, and just have a great time. Via del Corso is a boulevard in Rome. A lot of the regions of Italy have their names on the streets that come into that boulevard. It’s a landmark in Rome. When we opened the restaurant, we thought we didn’t want to just cook one region, but all over Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"757\" data-end=\"915\">\u003cstrong data-start=\"757\" data-end=\"776\">Peter Chastain:\u003c/strong> We’ve been working together for about 22 years. He’s from Emilia-Romagna. My grandfather was from Tuscany. So, we argue about seasoning…\u003c/p>\n\u003cp class=\"\" data-start=\"917\" data-end=\"1156\">\u003cstrong data-start=\"917\" data-end=\"937\">Massimo Orlando:\u003c/strong> My dad’s from Sicily. I do a lot of southern Italian cooking, as well. My cooking started when I was a really young age from my grandma. We used to make ravioli during holidays. The love of food, that’s how we started.\u003c/p>\n\u003cp class=\"\" data-start=\"1158\" data-end=\"1630\">\u003cstrong data-start=\"1158\" data-end=\"1177\">Peter Chastain:\u003c/strong> These are beautiful truffles. We use products that a lot of people cut corners on. Prosciutto di San Daniele that’s 20 years, not 10 years. Burrata that’s made by a women-owned cooperative in Puglia and it’s just to die for. Real aceto balsamico tradizionale. We make pasta uovo, which is fresh egg pasta. One of the signature dishes is tagliatelle al ragù. People call it bolognese, but it is not bolognese. It’s a ragù from the countryside of Emilia.\u003c/p>\n\u003cp class=\"\" data-start=\"1632\" data-end=\"1692\">\u003cstrong data-start=\"1632\" data-end=\"1652\">Massimo Orlando:\u003c/strong> My grandma used to cook me tagliatelle.\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1764\">\u003cstrong data-start=\"1694\" data-end=\"1713\">Peter Chastain:\u003c/strong> People go nuts for that. We really like that dish.\u003c/p>\n\u003cp class=\"\" data-start=\"1766\" data-end=\"1819\">\u003cstrong data-start=\"1766\" data-end=\"1786\">Massimo Orlando:\u003c/strong> Can’t take that off of the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1821\" data-end=\"2350\">\u003cstrong data-start=\"1821\" data-end=\"1840\">Peter Chastain:\u003c/strong> Yeah, that’s right. Our wine list is exclusively Italian, which is rare in California. Wine is part of the meal in Italy. We had to have a glass of wine before we left the table when we were 7 years old in my family. The biggest comments we get from people is that it’s such a great vibe. People tell me that almost every night. It’s a small place, and yes, it’s a little bit loud, but the food speaks for itself. We’re trying to really ring the real memory bells of Italy cooked here in Berkeley, California.\u003c/p>\n\u003cp class=\"\" data-start=\"2352\" data-end=\"2502\">\u003cstrong data-start=\"2352\" data-end=\"2371\">Leslie Sbrocco:\u003c/strong> Fantastic. That’s fantastic. Alright, Rashawn, is this the next best thing to, you know, being on a trip to Florence or something?\u003c/p>\n\u003cp class=\"\" data-start=\"2504\" data-end=\"2556\">\u003cstrong data-start=\"2504\" data-end=\"2522\">Rashawn Moore:\u003c/strong> Absolutely. Might even be better.\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2580\">\u003cstrong data-start=\"2558\" data-end=\"2569\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2582\" data-end=\"2647\">\u003cstrong data-start=\"2582\" data-end=\"2600\">Rashawn Moore:\u003c/strong> You have to deal with the hassle of the plane.\u003c/p>\n\u003cp class=\"\" data-start=\"2649\" data-end=\"2699\">\u003cstrong data-start=\"2649\" data-end=\"2668\">Leslie Sbrocco:\u003c/strong> Yeah, exactly. No plane rides.\u003c/p>\n\u003cp class=\"\" data-start=\"2701\" data-end=\"2898\">\u003cstrong data-start=\"2701\" data-end=\"2719\">Rashawn Moore:\u003c/strong> Being born and raised in Berkeley, you know, I’ve watched a bunch of different restaurants come and go. This one has been there for years. Great chefs, great service, great wine.\u003c/p>\n\u003cp class=\"\" data-start=\"2900\" data-end=\"2944\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> What do you order first?\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3241\">\u003cstrong data-start=\"2946\" data-end=\"2964\">Rashawn Moore:\u003c/strong> So, I always start with the lattuga, and it’s almost like a Caesar salad, but heavy on the citrus and the lemon. It also comes with the parmesan cheese on top. This romaine lettuce is really crisp. There’s not a wilted leaf in there at all. Very lightly dressed. It’s perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"3243\" data-end=\"3301\">\u003cstrong data-start=\"3243\" data-end=\"3262\">Leslie Sbrocco:\u003c/strong> Alright. Did you start with the salad?\u003c/p>\n\u003cp class=\"\" data-start=\"3303\" data-end=\"3392\">\u003cstrong data-start=\"3303\" data-end=\"3317\">Erin Hurd:\u003c/strong> I did not start with the salad, but I did have the burrata and prosciutto.\u003c/p>\n\u003cp class=\"\" data-start=\"3394\" data-end=\"3443\">\u003cstrong data-start=\"3394\" data-end=\"3413\">Leslie Sbrocco:\u003c/strong> You can’t go wrong with that!\u003c/p>\n\u003cp class=\"\" data-start=\"3445\" data-end=\"3739\">\u003cstrong data-start=\"3445\" data-end=\"3459\">Erin Hurd:\u003c/strong> You cannot, it’s drizzled with this aged balsamic that’s sweet, yet has a little bit of tang to kind of balance out the creaminess of the cheese. And then, the saltiness of the prosciutto. It’s a healthy portion, too. I split it with my dining partner, and we just devoured that.\u003c/p>\n\u003cp class=\"\" data-start=\"3741\" data-end=\"3785\">\u003cstrong data-start=\"3741\" data-end=\"3760\">Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3877\">\u003cstrong data-start=\"3787\" data-end=\"3810\">Dashini Jeyathurai:\u003c/strong> I think it’s a trend. Erin and I are not starting with the salads.\u003c/p>\n\u003cp class=\"\" data-start=\"3879\" data-end=\"3901\">\u003cstrong data-start=\"3879\" data-end=\"3890\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3903\" data-end=\"4129\">\u003cstrong data-start=\"3903\" data-end=\"3926\">Dashini Jeyathurai:\u003c/strong> I got the crostone. This came with a mound of tuna, beans, and I love the amount of herbs that they had on this because it gave it a really citrusy, bright flavor and that really gets your palate going.\u003c/p>\n\u003cp class=\"\" data-start=\"4131\" data-end=\"4208\">\u003cstrong data-start=\"4131\" data-end=\"4150\">Leslie Sbrocco:\u003c/strong> Where did you move to after that first delicious burrata?\u003c/p>\n\u003cp class=\"\" data-start=\"4210\" data-end=\"4639\">\u003cstrong data-start=\"4210\" data-end=\"4224\">Erin Hurd:\u003c/strong> I had the tagliolini alle vongole. It was just filled with so many manila clams, and the fresh pasta was to die for. It was absolutely my favorite. Just had all this, like, buttery, winey sauce. Definitely a shareable amount. You know, we had expressed that we were going to be sharing our dishes a little bit, so they were more than happy to bring over an extra plate, some extra forks, just extremely hospitable.\u003c/p>\n\u003cp class=\"\" data-start=\"4641\" data-end=\"4678\">\u003cstrong data-start=\"4641\" data-end=\"4660\">Leslie Sbrocco:\u003c/strong> So, good service.\u003c/p>\n\u003cp class=\"\" data-start=\"4680\" data-end=\"4706\">\u003cstrong data-start=\"4680\" data-end=\"4694\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"49\" data-end=\"231\">\u003cstrong data-start=\"49\" data-end=\"67\">Rashawn Moore:\u003c/strong> My go-to dish is the pollo alla sostanza. It’s a chicken breast cooked in brown butter, and it’s perfectly crisp on the outside and very, very juicy in the middle.\u003c/p>\n\u003cp class=\"\" data-start=\"233\" data-end=\"451\">\u003cstrong data-start=\"233\" data-end=\"256\">Dashini Jeyathurai:\u003c/strong> You know when you’re at a Mexican restaurant and the fajitas come out and there’s the sizzling sound — that had that effect because you bring that out and everyone looks at what you’re ordering.\u003c/p>\n\u003cp class=\"\" data-start=\"453\" data-end=\"576\">\u003cstrong data-start=\"453\" data-end=\"471\">Rashawn Moore:\u003c/strong> And there’s that nuttiness that you get with the brown butter. And it’s perfect for that bread, as well.\u003c/p>\n\u003cp class=\"\" data-start=\"578\" data-end=\"631\">\u003cstrong data-start=\"578\" data-end=\"597\">Leslie Sbrocco:\u003c/strong> Everything is better with butter.\u003c/p>\n\u003cp class=\"\" data-start=\"633\" data-end=\"679\">\u003cstrong data-start=\"633\" data-end=\"647\">Erin Hurd:\u003c/strong> Yeah. This type of butter? Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"681\" data-end=\"812\">\u003cstrong data-start=\"681\" data-end=\"699\">Rashawn Moore:\u003c/strong> Yeah. And it comes with a slice of lemon. So, you can just squeeze that right on top, and it really balances it.\u003c/p>\n\u003cp class=\"\" data-start=\"814\" data-end=\"1078\">\u003cstrong data-start=\"814\" data-end=\"832\">Rashawn Moore:\u003c/strong> Another dish I had was the braised oxtail stuffed ravioli. It has, like, really great savory flavors complemented by white wine sauce. Another one of those dishes that people are like, “I want that,” you know, from the other table. It was great.\u003c/p>\n\u003cp class=\"\" data-start=\"1080\" data-end=\"1462\">\u003cstrong data-start=\"1080\" data-end=\"1103\">Dashini Jeyathurai:\u003c/strong> And I also got another pasta dish, something called torchio, and this was a really interesting pasta, I’d never had it before, and it came with leeks, as well as chanterelle mushrooms. But what surprised me was the butternut squash in there. So, it added this sweet flavor that I wasn’t really expecting with the pasta. But another one that I really enjoyed.\u003c/p>\n\u003cp class=\"\" data-start=\"1464\" data-end=\"1582\">\u003cstrong data-start=\"1464\" data-end=\"1478\">Erin Hurd:\u003c/strong> I had a seasonal mocktail that they had listed. It was a Bellini-type cocktail and it was so delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"1584\" data-end=\"1832\">\u003cstrong data-start=\"1584\" data-end=\"1602\">Rashawn Moore:\u003c/strong> The bartender’s really knowledgeable, too, so you can go up to him and just be like, “Hey, these are my flavors,” and Justin literally will put a whole bunch of ideas in your head and you’re like, “Whatever, I’ll try everything.”\u003c/p>\n\u003cp class=\"\" data-start=\"1834\" data-end=\"1889\">\u003cstrong data-start=\"1834\" data-end=\"1853\">Leslie Sbrocco:\u003c/strong> Now, did you have room for dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1917\">\u003cstrong data-start=\"1891\" data-end=\"1905\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1919\" data-end=\"1950\">\u003cstrong data-start=\"1919\" data-end=\"1938\">Leslie Sbrocco:\u003c/strong> Okay, good.\u003c/p>\n\u003cp class=\"\" data-start=\"1952\" data-end=\"2235\">\u003cstrong data-start=\"1952\" data-end=\"1966\">Erin Hurd:\u003c/strong> I had the affogato — vanilla, so I went classic. And the little shot of espresso, I love that it came separate because I was able to pour a little bit on, eat a little bit, pour a little bit more, finish it, but then I definitely drank out of that little dessert bowl.\u003c/p>\n\u003cp class=\"\" data-start=\"2237\" data-end=\"2265\">\u003cstrong data-start=\"2237\" data-end=\"2256\">Leslie Sbrocco:\u003c/strong> So good.\u003c/p>\n\u003cp class=\"\" data-start=\"2267\" data-end=\"2570\">\u003cstrong data-start=\"2267\" data-end=\"2281\">Erin Hurd:\u003c/strong> It was so good! I also had the creme caramel di zucca, and it was so delicious. It was like this pumpkin cheesecake sprinkled with crushed Amaretti cookies, as well as two big pieces of Amaretti cookies right next to it, beautiful dessert, and it was such a perfect ending to our evening.\u003c/p>\n\u003cp class=\"\" data-start=\"2572\" data-end=\"2713\">\u003cstrong data-start=\"2572\" data-end=\"2591\">Leslie Sbrocco:\u003c/strong> And do you feel like, you know, it was a reasonably priced restaurant for the atmosphere and for the quality of the food?\u003c/p>\n\u003cp class=\"\" data-start=\"2715\" data-end=\"2880\">\u003cstrong data-start=\"2715\" data-end=\"2729\">Erin Hurd:\u003c/strong> Absolutely. Especially for the standard of service that they provide and the quality of food. That was, like, a perfect date night kind of restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2882\" data-end=\"3096\">\u003cstrong data-start=\"2882\" data-end=\"2900\">Rashawn Moore:\u003c/strong> What I noticed when I walked in immediately was just how buzzy the vibe of the restaurant was. It just was like a really warm energy that translated through the whole restaurant, so I loved that.\u003c/p>\n\u003cp class=\"\" data-start=\"3098\" data-end=\"3163\">\u003cstrong data-start=\"3098\" data-end=\"3117\">Leslie Sbrocco:\u003c/strong> And it saves you the money of going to Italy.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3194\">\u003cstrong data-start=\"3165\" data-end=\"3176\">Guests:\u003c/strong> Right! [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3196\" data-end=\"3224\">\u003cstrong data-start=\"3196\" data-end=\"3210\">Erin Hurd:\u003c/strong> We love that.\u003c/p>\n\u003cp class=\"\" data-start=\"3226\" data-end=\"3398\">\u003cstrong data-start=\"3226\" data-end=\"3245\">Leslie Sbrocco:\u003c/strong> If you would like to try Via del Corso, it’s located on Shattuck Avenue in Berkeley, and the average dinner tab per person without drinks is around $70.\u003c/p>\n\u003cp class=\"\" data-start=\"85\" data-end=\"427\">\u003cstrong data-start=\"85\" data-end=\"104\">Leslie Sbrocco:\u003c/strong> It’s been more than 20 years since Dashini moved to America from her native Malaysia, and in all that time, she’s dreamt of finding a restaurant offering authentic flavors of home. Luckily, she’s finally found a spot that serves up all her childhood favorites. Located in the heart of Pleasanton, it’s Curry Leaves Bistro.\u003c/p>\n\u003cp class=\"\" data-start=\"429\" data-end=\"444\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"446\" data-end=\"837\">\u003cstrong data-start=\"446\" data-end=\"463\">Rounak Dumra:\u003c/strong> Curry Leaves Bistro is a Malaysian restaurant specializing in Malaysian street food. Mee rebus. I’m originally from an island called Penang. You ask any Malaysian, you know, “When someone says Penang, what is the first thing that you say?” They’ll say “Food.” We like our gravy a little bit thick. Truth be told, we eat seven or eight times a day. It’s just the way we are.\u003c/p>\n\u003cp class=\"\" data-start=\"839\" data-end=\"854\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"1237\">\u003cstrong data-start=\"856\" data-end=\"873\">Rounak Dumra:\u003c/strong> Defining Malaysian food is not an easy task. There are so many cultures and influences from all over the world. You want something savory, something sweet, you want something spicy, there’s something for everyone. Curry leaf is something that all cultures in Malaysia primarily use. The Indian, Chinese, Malay, and the Peranakan cultures, they all use curry leaf.\u003c/p>\n\u003cp class=\"\" data-start=\"1239\" data-end=\"1653\">\u003cstrong data-start=\"1239\" data-end=\"1256\">Rounak Dumra:\u003c/strong> One of my favorite things to cook is char koay teow. It is a flat rice noodle similar to Pad Thai. Char koay teow is a favorite of everybody in Malaysia. Drinks are part of the Malaysian cuisine, but you know, our most popular item, which is the teh tarik, which is literally translated to “pulled tea.” We mix them and cool them down by pouring from one cup to the other cup as high as possible.\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1692\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Group:\u003c/strong> Wow! [cheers and applause]\u003c/p>\n\u003cp class=\"\" data-start=\"1694\" data-end=\"1718\">\u003cstrong data-start=\"1694\" data-end=\"1707\">Customer:\u003c/strong> Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"1720\" data-end=\"1759\">\u003cstrong data-start=\"1720\" data-end=\"1737\">Rounak Dumra:\u003c/strong> Don’t change a thing.\u003c/p>\n\u003cp class=\"\" data-start=\"1761\" data-end=\"1792\">\u003cstrong data-start=\"1761\" data-end=\"1774\">Customer:\u003c/strong> Okay, okay, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"1794\" data-end=\"2084\">\u003cstrong data-start=\"1794\" data-end=\"1811\">Rounak Dumra:\u003c/strong> The best compliment that I can get from any Malaysian who comes in here is like, “Wow, this is just like going back home to eat. Now, I don’t have to fly back to eat.” Your regular. It makes me feel good that I’ve done justice to our national food and to my favorite dish.\u003c/p>\n\u003cp class=\"\" data-start=\"2086\" data-end=\"2101\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2103\" data-end=\"2209\">\u003cstrong data-start=\"2103\" data-end=\"2122\">Leslie Sbrocco:\u003c/strong> So, Dashini, it’s been a challenge for you, hasn’t it, to find real Malaysian cuisine?\u003c/p>\n\u003cp class=\"\" data-start=\"2211\" data-end=\"2483\">\u003cstrong data-start=\"2211\" data-end=\"2234\">Dashini Jeyathurai:\u003c/strong> It has been. I tend to try and get the adjacent cuisines like Thai food, et cetera, but it’s not the same, and I’ve been on the hunt, and I finally chanced upon Curry Leaves Bistro and lo and behold, it’s like the Malaysian embassy of the Bay Area.\u003c/p>\n\u003cp class=\"\" data-start=\"2485\" data-end=\"2507\">\u003cstrong data-start=\"2485\" data-end=\"2496\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"2509\" data-end=\"2556\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> You found it! You found it!\u003c/p>\n\u003cp class=\"\" data-start=\"2558\" data-end=\"2599\">\u003cstrong data-start=\"2558\" data-end=\"2581\">Dashini Jeyathurai:\u003c/strong> I found it, yeah!\u003c/p>\n\u003cp class=\"\" data-start=\"2601\" data-end=\"2682\">\u003cstrong data-start=\"2601\" data-end=\"2620\">Leslie Sbrocco:\u003c/strong> And what is it? What do you, you know, draws you in the door?\u003c/p>\n\u003cp class=\"\" data-start=\"2684\" data-end=\"3163\">\u003cstrong data-start=\"2684\" data-end=\"2707\">Dashini Jeyathurai:\u003c/strong> Oh, the dish that brings me into that restaurant is char koay teow, which is a childhood favorite. And char means, sort of, stir-fried. And it’s rice noodles cooked with soy sauce, bean sprouts, green chives in there, tons of shrimp, which I love. This real flavor from the wok that it’s cooked in — that sense of, I think it’s called wok hei — and that is something that char koay teow from Curry Leaves Bistro has in spades. So, that’s one of my go-tos.\u003c/p>\n\u003cp class=\"\" data-start=\"3165\" data-end=\"3230\">\u003cstrong data-start=\"3165\" data-end=\"3184\">Leslie Sbrocco:\u003c/strong> And what did you start with when you went in?\u003c/p>\n\u003cp class=\"\" data-start=\"3232\" data-end=\"3413\">\u003cstrong data-start=\"3232\" data-end=\"3255\">Dashini Jeyathurai:\u003c/strong> So, as a starter, I had the roti canai, which is, like, the roti crispy bread paired with the curry. And I have a weakness for, like, layered crispy bread…\u003c/p>\n\u003cp class=\"\" data-start=\"3415\" data-end=\"3447\">\u003cstrong data-start=\"3415\" data-end=\"3434\">Leslie Sbrocco:\u003c/strong> Who doesn’t?\u003c/p>\n\u003cp class=\"\" data-start=\"3449\" data-end=\"3578\">\u003cstrong data-start=\"3449\" data-end=\"3472\">Dashini Jeyathurai:\u003c/strong> Right, exactly. And it was so buttery. And then, you just dip it right in that curry, and it was so good.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"3741\">\u003cstrong data-start=\"3580\" data-end=\"3598\">Rashawn Moore:\u003c/strong> Super delicious to just dip it inside the curry that had a piece of chicken in it that was an actual piece of chicken with a bone still in it.\u003c/p>\n\u003cp class=\"\" data-start=\"3743\" data-end=\"3765\">\u003cstrong data-start=\"3743\" data-end=\"3754\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"3767\" data-end=\"4120\">\u003cstrong data-start=\"3767\" data-end=\"3785\">Rashawn Moore:\u003c/strong> Like, it was great bang for your buck for just this one plate. And I also had the mee goreng, and it is kind of like a Chinese chow mein. That’s what it reminded me of. It came with a healthy portion of shrimp, and calamari, and just beansprouts for crunch, and green onions for freshness. And it was just a delicious, delicious meal.\u003c/p>\n\u003cp class=\"\" data-start=\"4122\" data-end=\"4723\">\u003cstrong data-start=\"4122\" data-end=\"4145\">Dashini Jeyathurai:\u003c/strong> So, one of the dishes that I really like to also get there is called nasi kandar. And that means carried rice, and it was brought to Malaysia by Indian immigrants who would sell rice on wooden poles. And so, that rice dish comes with a beautiful curry as well as a side of pickles. So, it’s a nice complement to the spiciness of the curry. Always comes with some kind of protein, I get it with chicken, but my daughter is vegetarian and so she got it with tofu and really enjoyed it. And we got something called mee rebus, which was a noodle dish that came with a potato gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4725\" data-end=\"4775\">\u003cstrong data-start=\"4725\" data-end=\"4742\">Jai Kandayah:\u003c/strong> It’s a sweet potato based gravy.\u003c/p>\n\u003cp class=\"\" data-start=\"4777\" data-end=\"4953\">\u003cstrong data-start=\"4777\" data-end=\"4800\">Dashini Jeyathurai:\u003c/strong> Sounds dodgy, but it’s actually very good. And on top of it was a couple of crispy shrimp. It has udon vibes, but yes, I went to town on that, loved it.\u003c/p>\n\u003cp class=\"\" data-start=\"4955\" data-end=\"5008\">\u003cstrong data-start=\"4955\" data-end=\"4974\">Leslie Sbrocco:\u003c/strong> Did you have any of those dishes?\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5059\">\u003cstrong data-start=\"5010\" data-end=\"5024\">Erin Hurd:\u003c/strong> I didn’t have any of those dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"5061\" data-end=\"5098\">\u003cstrong data-start=\"5061\" data-end=\"5080\">Leslie Sbrocco:\u003c/strong> But now you know.\u003c/p>\n\u003cp class=\"\" data-start=\"5100\" data-end=\"5175\">\u003cstrong data-start=\"5100\" data-end=\"5114\">Erin Hurd:\u003c/strong> Yeah, exactly. And I will get everything that you just said.\u003c/p>\n\u003cp class=\"\" data-start=\"5177\" data-end=\"5211\">\u003cstrong data-start=\"5177\" data-end=\"5200\">Dashini Jeyathurai:\u003c/strong> Next time!\u003c/p>\n\u003cp class=\"\" data-start=\"150\" data-end=\"249\">\u003cstrong data-start=\"150\" data-end=\"164\">Erin Hurd:\u003c/strong> I also got a fried chicken, kind of traditional fried chicken, but spiced very well.\u003c/p>\n\u003cp class=\"\" data-start=\"251\" data-end=\"326\">\u003cstrong data-start=\"251\" data-end=\"268\">Rounak Dumra:\u003c/strong> We double fry our chicken so that it is moist and crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"328\" data-end=\"401\">\u003cstrong data-start=\"328\" data-end=\"346\">Rashawn Moore:\u003c/strong> And yeah, it’s really simple, but it’s really crunchy.\u003c/p>\n\u003cp class=\"\" data-start=\"403\" data-end=\"470\">\u003cstrong data-start=\"403\" data-end=\"422\">Leslie Sbrocco:\u003c/strong> And is that a Malaysian traditional dish or no?\u003c/p>\n\u003cp class=\"\" data-start=\"472\" data-end=\"512\">\u003cstrong data-start=\"472\" data-end=\"489\">Rounak Dumra:\u003c/strong> We love fried chicken.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"536\">\u003cstrong data-start=\"514\" data-end=\"525\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"538\" data-end=\"669\">\u003cstrong data-start=\"538\" data-end=\"555\">Rounak Dumra:\u003c/strong> You know, I mean, in Malaysia, you could get fried chicken for breakfast. So, you can eat it any time of the day.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"785\">\u003cstrong data-start=\"671\" data-end=\"689\">Rashawn Moore:\u003c/strong> It was the spices that really got me. You know, it’s not seasoned how a normal fried chicken…\u003c/p>\n\u003cp class=\"\" data-start=\"787\" data-end=\"818\">\u003cstrong data-start=\"787\" data-end=\"804\">Rounak Dumra:\u003c/strong> That’s right.\u003c/p>\n\u003cp class=\"\" data-start=\"820\" data-end=\"960\">\u003cstrong data-start=\"820\" data-end=\"838\">Rashawn Moore:\u003c/strong> You know? It definitely had the seasons from Malaysia. Then, I got a rose drink. Very smooth, almost like horchata vibes.\u003c/p>\n\u003cp class=\"\" data-start=\"962\" data-end=\"999\">\u003cstrong data-start=\"962\" data-end=\"985\">Dashini Jeyathurai:\u003c/strong> Yes! Bandung?\u003c/p>\n\u003cp class=\"\" data-start=\"1001\" data-end=\"1167\">\u003cstrong data-start=\"1001\" data-end=\"1019\">Rashawn Moore:\u003c/strong> Bandung, yes, exactly. It was so different because I’ve never had a floral drink. I got a large, and it was just like, I have to drink all of this.\u003c/p>\n\u003cp class=\"\" data-start=\"1169\" data-end=\"1305\">\u003cstrong data-start=\"1169\" data-end=\"1192\">Dashini Jeyathurai:\u003c/strong> So, I tried it, and I’m not much of a floral kind of person, but you know who drank all of it was my 3-year-old!\u003c/p>\n\u003cp class=\"\" data-start=\"1307\" data-end=\"1329\">\u003cstrong data-start=\"1307\" data-end=\"1318\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1331\" data-end=\"1433\">\u003cstrong data-start=\"1331\" data-end=\"1354\">Dashini Jeyathurai:\u003c/strong> She said, “Ooh, it’s a pink, pretty drink! And it tastes sweet and delicious!”\u003c/p>\n\u003cp class=\"\" data-start=\"1435\" data-end=\"1511\">\u003cstrong data-start=\"1435\" data-end=\"1454\">Leslie Sbrocco:\u003c/strong> And did you feel like the portions were big? Just right?\u003c/p>\n\u003cp class=\"\" data-start=\"1513\" data-end=\"1543\">\u003cstrong data-start=\"1513\" data-end=\"1527\">Erin Hurd:\u003c/strong> Decently sized.\u003c/p>\n\u003cp class=\"\" data-start=\"1545\" data-end=\"1580\">\u003cstrong data-start=\"1545\" data-end=\"1568\">Dashini Jeyathurai:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1582\" data-end=\"1653\">\u003cstrong data-start=\"1582\" data-end=\"1601\">Leslie Sbrocco:\u003c/strong> Did you bring any home or did you eat it all there?\u003c/p>\n\u003cp class=\"\" data-start=\"1655\" data-end=\"1683\">\u003cstrong data-start=\"1655\" data-end=\"1669\">Erin Hurd:\u003c/strong> I ate it all.\u003c/p>\n\u003cp class=\"\" data-start=\"1685\" data-end=\"1707\">\u003cstrong data-start=\"1685\" data-end=\"1696\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1709\" data-end=\"1782\">\u003cstrong data-start=\"1709\" data-end=\"1728\">Leslie Sbrocco:\u003c/strong> Well, it’s a real discovery, isn’t it, for everybody.\u003c/p>\n\u003cp class=\"\" data-start=\"1784\" data-end=\"1820\">\u003cstrong data-start=\"1784\" data-end=\"1807\">Dashini Jeyathurai:\u003c/strong> I love that!\u003c/p>\n\u003cp class=\"\" data-start=\"1822\" data-end=\"1896\">\u003cstrong data-start=\"1822\" data-end=\"1841\">Leslie Sbrocco:\u003c/strong> And hard for you to find! It was hard for you to find.\u003c/p>\n\u003cp class=\"\" data-start=\"1898\" data-end=\"1969\">\u003cstrong data-start=\"1898\" data-end=\"1921\">Dashini Jeyathurai:\u003c/strong> It was hard to find but now we’ve got our spot.\u003c/p>\n\u003cp class=\"\" data-start=\"1971\" data-end=\"1993\">\u003cstrong data-start=\"1971\" data-end=\"1982\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"1995\" data-end=\"2174\">\u003cstrong data-start=\"1995\" data-end=\"2014\">Leslie Sbrocco:\u003c/strong> If you would like to try Curry Leaves Bistro, it’s located on Las Positas Boulevard in Pleasanton, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp class=\"\" data-start=\"2176\" data-end=\"2302\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"2214\" data-end=\"2234\">Cecilia Phillips\u003c/strong> samples South Asian treats and beats in the heart of San Francisco.\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2456\">\u003cstrong data-start=\"2304\" data-end=\"2325\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is an all-ages free night market that celebrates South Asian culture through food, through music, through dance.\u003c/p>\n\u003cp class=\"\" data-start=\"2458\" data-end=\"2496\">\u003cstrong data-start=\"2458\" data-end=\"2473\">Instructor:\u003c/strong> Lift them up and walk!\u003c/p>\n\u003cp class=\"\" data-start=\"2498\" data-end=\"2673\">\u003cstrong data-start=\"2498\" data-end=\"2519\">Cecilia Phillips:\u003c/strong> I heard that tonight’s celebration was especially important because this is the first time that San Francisco has put on an event that celebrates Diwali.\u003c/p>\n\u003cp class=\"\" data-start=\"2675\" data-end=\"2961\">\u003cstrong data-start=\"2675\" data-end=\"2690\">Vicki Virk:\u003c/strong> Yes, Diwali is a time to reflect, come together, give thanks, and to remember the beautiful things in life. There is such a massive population of South Asians in the Bay Area, and to be able to have their culture celebrated at a platform like this is absolutely amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"2963\" data-end=\"2978\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2980\" data-end=\"3111\">\u003cstrong data-start=\"2980\" data-end=\"2995\">Ranjan Dey:\u003c/strong> New Delhi Restaurant is a mixed immigrant family legacy business serving the most freaking Dey-licious Indian food.\u003c/p>\n\u003cp class=\"\" data-start=\"3113\" data-end=\"3178\">\u003cstrong data-start=\"3113\" data-end=\"3134\">Cecilia Phillips:\u003c/strong> Dey-licious. A play on your last name, Dey?\u003c/p>\n\u003cp class=\"\" data-start=\"3180\" data-end=\"3207\">\u003cstrong data-start=\"3180\" data-end=\"3195\">Ranjan Dey:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"3209\" data-end=\"3236\">\u003cstrong data-start=\"3209\" data-end=\"3230\">Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3238\" data-end=\"3372\">\u003cstrong data-start=\"3238\" data-end=\"3253\">Ranjan Dey:\u003c/strong> This is called joy bomb. A rice ball covered with panko batter and fried. And you will be so joyful, you will tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3374\" data-end=\"3441\">\u003cstrong data-start=\"3374\" data-end=\"3395\">Cecilia Phillips:\u003c/strong> Oh, okay, alright! Somebody grab me a tissue.\u003c/p>\n\u003cp class=\"\" data-start=\"3443\" data-end=\"3510\">\u003cstrong data-start=\"3443\" data-end=\"3458\">Instructor:\u003c/strong> Then you can do, screw the light bulb, pet the dog.\u003c/p>\n\u003cp class=\"\" data-start=\"3512\" data-end=\"3552\">\u003cstrong data-start=\"3512\" data-end=\"3533\">Cecilia Phillips:\u003c/strong> Is that the dance?\u003c/p>\n\u003cp class=\"\" data-start=\"3554\" data-end=\"3581\">\u003cstrong data-start=\"3554\" data-end=\"3569\">Instructor:\u003c/strong> Dance move!\u003c/p>\n\u003cp class=\"\" data-start=\"3583\" data-end=\"3624\">\u003cstrong data-start=\"3583\" data-end=\"3604\">Cecilia Phillips:\u003c/strong> So, it goes like…\u003c/p>\n\u003cp class=\"\" data-start=\"3626\" data-end=\"3652\">\u003cstrong data-start=\"3626\" data-end=\"3641\">Instructor:\u003c/strong> Like that?\u003c/p>\n\u003cp class=\"\" data-start=\"3654\" data-end=\"3695\">\u003cstrong data-start=\"3654\" data-end=\"3675\">Cecilia Phillips:\u003c/strong> Yeah! There you go!\u003c/p>\n\u003cp class=\"\" data-start=\"3697\" data-end=\"3759\">\u003cstrong data-start=\"3697\" data-end=\"3718\">Cecilia Phillips:\u003c/strong> Alright, so I’ve danced. Now, can I eat?\u003c/p>\n\u003cp class=\"\" data-start=\"3761\" data-end=\"3781\">\u003cstrong data-start=\"3761\" data-end=\"3776\">Instructor:\u003c/strong> Yes!\u003c/p>\n\u003cp class=\"\" data-start=\"3783\" data-end=\"3842\">\u003cstrong data-start=\"3783\" data-end=\"3804\">Cecilia Phillips:\u003c/strong> I do feel myself starting to tear up.\u003c/p>\n\u003cp class=\"\" data-start=\"3844\" data-end=\"3869\">\u003cstrong data-start=\"3844\" data-end=\"3859\">Ranjan Dey:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"3871\" data-end=\"3900\">\u003cstrong data-start=\"3871\" data-end=\"3882\">Guests:\u003c/strong> That’s beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"3902\" data-end=\"3934\">\u003cstrong data-start=\"3902\" data-end=\"3923\">Cecilia Phillips:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp class=\"\" data-start=\"3936\" data-end=\"4001\">\u003cstrong data-start=\"3936\" data-end=\"3947\">Vendor:\u003c/strong> Wahjeewah specializes in Indian barbecue street food.\u003c/p>\n\u003cp class=\"\" data-start=\"4003\" data-end=\"4081\">\u003cstrong data-start=\"4003\" data-end=\"4024\">Cecilia Phillips:\u003c/strong> So, Wahjeewah, what does the name of your business mean?\u003c/p>\n\u003cp class=\"\" data-start=\"4083\" data-end=\"4392\">\u003cstrong data-start=\"4083\" data-end=\"4094\">Vendor:\u003c/strong> It’s an expression, when you eat something amazing, you’re like, “Wow, that’s fantastic.” When you’re satisfied, your heart speaks like “wahjeewah.” This is the lamb kebab. We wrapped it in a naan bread that we cooked fresh here. It has some pickled onions, some chutney on the side for some heat.\u003c/p>\n\u003cp class=\"\" data-start=\"4394\" data-end=\"4507\">\u003cstrong data-start=\"4394\" data-end=\"4415\">Cecilia Phillips:\u003c/strong> Here we go! Honestly, like, the lamb is so tender. Oh, my gosh, this is wahjeewah for sure!\u003c/p>\n\u003cp class=\"\" data-start=\"4509\" data-end=\"4836\">\u003cstrong data-start=\"4509\" data-end=\"4520\">Vendor:\u003c/strong> Barfia is a unique Indian confections and dessert business. Barfia’s almost like a fudge, but it’s not made out of chocolate. It’s made out of dried milk powder, ghee, and sugar. Here we have khoya, raspberry white chocolate, peanut butter, ube, Oreo, mango coconut, pistachio, celebration cake, and orange blossom.\u003c/p>\n\u003cp class=\"\" data-start=\"4838\" data-end=\"4891\">\u003cstrong data-start=\"4838\" data-end=\"4859\">Cecilia Phillips:\u003c/strong> Happy Diwali! Here we go, okay!\u003c/p>\n\u003cp class=\"\" data-start=\"4893\" data-end=\"4916\">\u003cstrong data-start=\"4893\" data-end=\"4904\">Vendor:\u003c/strong> Here we go.\u003c/p>\n\u003cp class=\"\" data-start=\"4918\" data-end=\"5008\">\u003cstrong data-start=\"4918\" data-end=\"4939\">Cecilia Phillips:\u003c/strong> It’s a really light, very subtle flavor of pistachio. Mm, delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5010\" data-end=\"5039\">\u003cstrong data-start=\"5010\" data-end=\"5021\">Vendor:\u003c/strong> Delicious, right?\u003c/p>\n\u003cp class=\"\" data-start=\"5041\" data-end=\"5078\">\u003cstrong data-start=\"5041\" data-end=\"5062\">Cecilia Phillips:\u003c/strong> That’s so good!\u003c/p>\n\u003cp class=\"\" data-start=\"5080\" data-end=\"5411\">\u003cstrong data-start=\"5080\" data-end=\"5099\">Aurum Kathuria:\u003c/strong> Naya Delights is all about the love of rose. And these days, I find a way to infuse it into every little thing I can. Here, we’ve got our rose chai — oat milk, chai latte, and then we add some rose water and rose syrup to really give it that rose flavor. We top it with crushed pistachios and fresh rose petals.\u003c/p>\n\u003cp class=\"\" data-start=\"5413\" data-end=\"5523\">\u003cstrong data-start=\"5413\" data-end=\"5434\">Cecilia Phillips:\u003c/strong> You’re in pink. I got a little pink here. And a pink straw. Wow, you’re really on brand.\u003c/p>\n\u003cp class=\"\" data-start=\"5525\" data-end=\"5553\">\u003cstrong data-start=\"5525\" data-end=\"5544\">Aurum Kathuria:\u003c/strong> [laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"5555\" data-end=\"5617\">\u003cstrong data-start=\"5555\" data-end=\"5576\">Cecilia Phillips:\u003c/strong> Oh, my gosh, it’s so light. I want more.\u003c/p>\n\u003cp class=\"\" data-start=\"5619\" data-end=\"5629\">[cheering]\u003c/p>\n\u003cp class=\"\" data-start=\"5631\" data-end=\"5646\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"5648\" data-end=\"6152\">\u003cstrong data-start=\"5648\" data-end=\"5667\">Leslie Sbrocco:\u003c/strong> I have to thank my fabulous guests on this week’s show, \u003cstrong data-start=\"5724\" data-end=\"5746\">Dashini Jeyathurai\u003c/strong>, who shared a taste of Malaysia at Curry Leaves Bistro in Pleasanton, \u003cstrong data-start=\"5817\" data-end=\"5834\">Rashawn Moore\u003c/strong>, who can’t get enough of the butter-basted chicken at Via del Corso in Berkeley, and \u003cstrong data-start=\"5920\" data-end=\"5933\">Erin Hurd\u003c/strong>, lover of the loco moco at Got Plate Lunch in Benicia. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"6080\" data-end=\"6106\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"6111\" data-end=\"6129\">Leslie Sbrocco\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp class=\"\" data-start=\"6154\" data-end=\"6199\">\u003cstrong data-start=\"6154\" data-end=\"6173\">Leslie Sbrocco:\u003c/strong> Cheers! Did you have fun?\u003c/p>\n\u003cp class=\"\" data-start=\"6201\" data-end=\"6225\">\u003cstrong data-start=\"6201\" data-end=\"6219\">Rashawn Moore:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"6227\" data-end=\"6253\">\u003cstrong data-start=\"6227\" data-end=\"6241\">Erin Hurd:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6255\" data-end=\"6274\">\u003cstrong data-start=\"6255\" data-end=\"6266\">Guests:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"6276\" data-end=\"6300\">\u003cstrong data-start=\"6276\" data-end=\"6290\">Erin Hurd:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6510\">\u003cstrong data-start=\"6302\" data-end=\"6323\">Cecilia Phillips:\u003c/strong> Bhangra and Beats is a brainchild of Into the Streets, a non-stop Bhangra. It’s so time to come together, eat good food, dress up in beautiful clothing and just celebrate being together.\u003c/p>\n\u003cp class=\"\" data-start=\"6512\" data-end=\"6533\">\u003cstrong data-start=\"6512\" data-end=\"6522\">Woman:\u003c/strong> And dance!\u003c/p>\n\u003cp class=\"\" data-start=\"6535\" data-end=\"6567\">\u003cstrong data-start=\"6535\" data-end=\"6556\">Cecilia Phillips:\u003c/strong> And dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6569\" data-end=\"6652\">\u003cstrong data-start=\"6569\" data-end=\"6590\">Cecilia Phillips:\u003c/strong> Can you teach me, like, one dance move so I have something…\u003c/p>\n\u003cp class=\"\" data-start=\"6654\" data-end=\"6722\">\u003cstrong data-start=\"6654\" data-end=\"6669\">Instructor:\u003c/strong> Absolutely. Absolutely. Okay. So, clap, clap, dance.\u003c/p>\n\u003cp class=\"\" data-start=\"6724\" data-end=\"6778\">\u003cstrong data-start=\"6724\" data-end=\"6745\">Cecilia Phillips:\u003c/strong> Oh, my gosh! Am I doing Bhangra?\u003c/p>\n\u003cp class=\"\" data-start=\"6780\" data-end=\"6817\">\u003cstrong data-start=\"6780\" data-end=\"6795\">Instructor:\u003c/strong> You’re doing Bhangra!\u003c/p>\n\u003cp class=\"\" data-start=\"6819\" data-end=\"6841\">\u003cstrong data-start=\"6819\" data-end=\"6830\">Guests:\u003c/strong> [laughing]\u003c/p>\n\u003cp class=\"\" data-start=\"6843\" data-end=\"6914\">\u003cstrong data-start=\"6843\" data-end=\"6858\">Instructor:\u003c/strong> All else fails, you just have to bounce your shoulders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For two decades, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> has been your go-to guide for uncovering the Bay Area’s best dining spots and we’re celebrating this milestone with a fresh lineup in April! The James Beard and Emmy Award-winning series is back with fresh restaurant discoveries, from Michelin-level tasting menus to local comfort food favorites.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals join host Leslie Sbrocco to share their top restaurant picks, swap stories, and debate their dining experiences. From elegant, French-inspired tasting menus in San Jose, handmade pastas that transport you straight to Italy in Berkeley, and plant-based dishes that redefine expectations in Burlingame, this season is packed with bold flavors and must-try spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Get ready for a season packed with unforgettable meals, hidden gems, and lively food-loving guests. Catch four new episodes to kick off the season starting \u003c/span>\u003cb>April 10, Thursdays at 7:30 PM on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=MQ1qDqTFIXc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>April 10\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Ethel’s Fancy\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Palo Alto\u003c/b>\u003cspan style=\"font-weight: 400\">, a Michelin-trained chef puts a modern twist on Japanese American cuisine, serving up dishes like charcoal-grilled prawns and black sesame soft serve.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Cato’s Ale House\u003c/b>\u003cspan style=\"font-weight: 400\">, an \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\"> institution since 1994, keeps locals coming back with its rotating craft beer selection, the satisfying Retroburger, and the crispy-yet-juicy Hallelujah! fried chicken sandwich.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Sushi lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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lovers — both seafood fans and plant-based eaters — find something to love at \u003c/span>\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Kiku Sushi\u003c/b>\u003cspan style=\"font-weight: 400\">, known for its sake toro nigiri, crispy rice with avocado, and creative vegetarian rolls.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 17\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Big, bold breakfasts define \u003c/span>\u003cb>Skillet’z Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Fremont\u003c/b>\u003cspan style=\"font-weight: 400\">’s historic Niles District, where locals enjoy caramel lattes alongside decadent Monte Cristo sandwiches, and Nutella-strawberry-banana pancakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Peony Seafood\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Chinatown serves up a classic dim sum experience with handmade shrimp dumplings, salt-and-pepper custard tofu, and fried daikon cake wrapped in crispy rice noodles.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">, the fine-dining gem \u003c/span>\u003cb>Le Papillon\u003c/b>\u003cspan style=\"font-weight: 400\"> impresses with its elegant French-inspired tasting menus, featuring Dungeness crab soufflé, grilled beef tenderloin, and a stunning black sesame terrine.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores the \u003c/span>\u003cb>Niles Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\">, sampling fresh malasadas and savory hand pies while taking in the local vintage car scene.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>April 24\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of Hawaii awaits at \u003c/span>\u003cb>Got Plate Lunch\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Benicia\u003c/b>\u003cspan style=\"font-weight: 400\">, where the ultimate loco moco — beef patties, grilled Spam, and fried eggs — is a must-try alongside crispy kalua pork tots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Berkeley\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Via del Corso\u003c/b>\u003cspan style=\"font-weight: 400\"> transports diners to central Italy with handmade pastas, slow-braised meats, and highlights like ravioli alla coda di bue and garlicky tagliolini alle vongole.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Curry Leaves Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pleasanton\u003c/b>\u003cspan style=\"font-weight: 400\">, wok hei reigns supreme in smoky char kway teow, while crispy roti canai with fragrant chicken curry brings the bold flavors of Penang, Malaysia.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>May 1\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Kahnfections\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Mission District, the air is filled with the scent of buttery pastries, from chocolate croissants to indulgent bacon-cheddar-scallion biscuit sandwiches.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Twelvemonth\u003c/b>\u003cspan style=\"font-weight: 400\"> redefines plant-based dining with creative vegetable-forward dishes like crispy maitake mushrooms and the umami-packed panzanella alla puttanesca.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Pucquio\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">’s Rockridge neighborhood delivers vibrant Peruvian flavors, balancing citrus and spice in cebiche de pescado and showcasing deep, rich comfort in chupe de camarones.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” dives into the high-energy world of \u003c/span>\u003cb>Bhangra and Beats\u003c/b>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> festival pulsing with Punjabi rhythms, electrifying dance performances, and a bustling night bazaar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 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Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Outer Orbit, Piazza D'Angelo, Limewood Bar & Restaurant",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\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>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 16, airs Thursday, February 22, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in San Francisco’s Bernal Heights, \u003cstrong>Outer Orbit\u003c/strong> infuses modern Hawaiian vibes with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry. Then, in downtown Mill Valley, the family-owned \u003cstrong>Piazza D’Angelo\u003c/strong> brings a piece of Southern Italy to the North Bay with its pizzas and pastas, and other delicious and delectable Calabrian culinary traditions. Finally, Berkeley’s \u003cstrong>Limewood Bar & Restaurant\u003c/strong> dishes up locally sourced and seasonal ingredients for their vibrant take on Californian cuisine, complete with an extensive wine selection and a breathtaking view of the San Francisco skyline. Reporter Cecilia Phillips finishes this week’s episode with a visit to \u003cstrong>Feast Mode\u003c/strong> in San Jose. Held on the last Fridays of the month, this collection of vendors, food trucks, and live entertainment serves up a true feast – from chopped cheese, to paletas and cheesecakes.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1816guests-1920x1280.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Dick Bright, Ellie Lew and Sarah Katz-Hyman from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://outerorbitsf.com/\">\u003cstrong>Outer Orbit\u003c/strong> (San Francisco)\u003c/a> [CLOSED]\u003c/li>\n\u003cli>\u003ca href=\"https://www.piazzadangelo.com/\">\u003cstrong>Piazza D’Angelo\u003c/strong> (Mill Valley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.claremont-hotel.com/dine/limewood-bar-restaurant/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong> (Berkeley)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/feastmodesj/\">\u003cstrong>Feast Mode\u003c/strong> (San Jose)\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>\u003ca href=\"https://www.nicolas-feuillatte.com/us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Champagne Nicolas Feuillatte Reserve Exclusive Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Champagne, France $60\u003c/em>\u003cbr>\nWhen a celebration is due, reach for this stunning pink bubbly. It doesn’t matter if its Taco Tuesday or Saturday date night, this beautiful rosé makes every event special. The youngest of the top Champagne houses, the partnership between wine growers and founders Henri Macquart and Nicolas Feuillatte (pronounced Foy-Yaht), began in 1972. Since then, it has become one of the most iconic brands in the United States. This deeply garnet-hued sparkler has red-fruited intensity and full-bodied richness on the palate making it ideal for a glass to begin the evening but also that pairs throughout the meal. The dash of Chardonnay in the blend lends freshness while the majority red grapes – Pinot Noir and Pinot Meunier – impart silky succulence.\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://benoviawinery.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Benovia Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $48\u003c/em>\u003cbr>\nOne of my choices for top wineries in California is Benovia. Tucked in the rolling hills of the Russian River Valley, Benovia focuses on Chardonnay and Pinot Noir with the hallmark of elegant intensity. Founded by Mary Dewane and Joe Anderson and named for their fathers’ Ben and Novian, they also have winemaker and co-owner, Mike Sullivan rounding out the superstar roster. Their Russian River Valley Chardonnay is crafted with fruit grown on their noted Martaella Estate Vineyard and Tilton Hill Vineyards. Perfectly balanced with floral and citrus notes, zesty acidity and a lush mouthfeel, it’s a Chardonnay treat to share with food, family and friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Flora Springs ‘Trilogy’\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $100\u003c/em>\u003cbr>\nA worthy splurge that belongs in your cellar and on your dinner table (just make sure to decant it for a few hours before sipping!). Flora Springs is one of Napa Valley’s classic wineries founded in 1978 by John Komes. Their portfolio is lined with wines from Chardonnay to Cabernet Sauvignon, but the winery’s flagship bottling is named Trilogy. Now in its 38th bottling, the winery has renewed its commitment to their pioneering Napa blend, which is evolving but has stood the test of time. A Cabernet Sauvignon-focused blend with added complexity from Petit Verdot and a dash of Malbec, it’s layered and structured with dark berry fruit purity and hints of herbal notes.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Diamond Head General Store, Shuggie’s Trash Pie + Natural Wine, Teske’s Germania Restaurant and Beer Garden",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 13, airs Thursday, February 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tucked along San Bruno’s El Camino Real, \u003cstrong>Diamond Head General Store\u003c/strong> pays tribute to humble Hawaiian markets, bringing colorful shave ice, kalua pork and the Aloha spirit to the Bay. Then, nary a food scrap goes to waste at \u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> in San Francisco, where upcycled ingredients and sustainable proteins are in the spotlight along with seasonal pizzas and small plates at this funky, maximalist Mission spot. Finally, tucked away in downtown San Jose, the family-owned\u003cstrong> Teske’s Germania Restaurant and Beer Garden\u003c/strong> serves up hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22069\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Vanessa Silva, Daniel Osers and Cindy Wong-Zarahn from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://diamondheadgeneralstore.square.site/\">\u003cstrong>Diamond Head General Store\u003c/strong> (San Bruno)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shuggiespizza.com/\">\u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://teskes-germania.com/\">\u003cstrong>Teske’s Germania Restaurant and Beer Garden\u003c/strong> (San Jose)\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-22077\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.seedlipdrinks.com/en-us/\">\u003cspan style=\"color: #339966\">\u003cstrong>Seedlip Garden 108, Non-Alcoholic Spirit\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>United Kingdom $32\u003c/em>\u003cbr>\nIf you’re looking to curb or cut alcohol from your drinking repertoire, I recommend tracking down the Seedlip line of N/A spirits. For a company launched in 2015, there is basis in history for this young English producer. Owner Ben Branson discovered that more than three centuries ago doctors would distill medicinal spirits making herbal remedies without alcohol. Branson began experimenting with some old recipes using herbs grown in his garden. From there, Seedlip came to life. They make a variety of spirit-like sips including the Garden 108, which is a minty blend of Rosemary, Thyme and Spearmint. A guilt-free delight.\u003c/p>\n\u003cp>\u003ca href=\"https://griffodistillery.com/collections/gin\">\u003cspan style=\"color: #339966\">\u003cstrong>Griffo Scott Street Gin\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Petaluma, California $35\u003c/em>\u003cbr>\nIf Gin is your jam (like it is mine), then this elegant yet complex spirit belongs at the top of your shopping list. Based in the bucolic Sonoma County town of Petaluma, Griffo Distillery crafts a selection of unique spirits to enjoy. Their Scott Street Gin is a California take on traditional English gin. It’s distilled with botanicals such as wild juniper, sweet Meyer lemon and spicy coriander in a dry London style. The local water from Russian River Valley imbues purity and smoothness. It’s perfect for a classically bright Gin & Tonic but also for savory, herbal take on a Negroni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.1000storieswines.com\">\u003cstrong>\u003cspan style=\"color: #339966\">2022 1000 Stories Sauvignon Blanc\u003c/span>\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>California $19\u003c/em>\u003cbr>\nIt’s said that every wine has a story and that’s the mantra this California brand embraces. Winemakers Sebastian Donoso and Margaret Leonardi make unique wines including Bourbon-barrel aged Zinfandel and American oak-aged Pinot Noir. Their crisp and aromatic Sauvignon Blanc sourced from cool climate vineyards in Arroyo Seco and Mendocino County, is blended with a dash of Viognier. This gives roundness and floral undertones to a delicious citrus-laden, zesty white. Give it a try with fresh salads, goat cheese and pesto pasta or spicy Thai curry. The wine is sure to inspire stories of your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 13, airs Thursday, February 1, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tucked along San Bruno’s El Camino Real, \u003cstrong>Diamond Head General Store\u003c/strong> pays tribute to humble Hawaiian markets, bringing colorful shave ice, kalua pork and the Aloha spirit to the Bay. Then, nary a food scrap goes to waste at \u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> in San Francisco, where upcycled ingredients and sustainable proteins are in the spotlight along with seasonal pizzas and small plates at this funky, maximalist Mission spot. Finally, tucked away in downtown San Jose, the family-owned\u003cstrong> Teske’s Germania Restaurant and Beer Garden\u003c/strong> serves up hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22069\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Vanessa Silva, Daniel Osers and Cindy Wong-Zarahn from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://diamondheadgeneralstore.square.site/\">\u003cstrong>Diamond Head General Store\u003c/strong> (San Bruno)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shuggiespizza.com/\">\u003cstrong>Shuggie’s Trash Pie + Natural Wine\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://teskes-germania.com/\">\u003cstrong>Teske’s Germania Restaurant and Beer Garden\u003c/strong> (San Jose)\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-22077\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/01/1813_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JMFypAwGeQw\u003c/p>\n\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JMFypAwGeQw'\n title='//www.youtube.com/embed/JMFypAwGeQw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the 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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 11, airs Thursday, January 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Roasted and Raw\u003c/strong> whips up fresh vegan fare, offering a healthier, plant-based take on familiar favorites without sacrificing flavor. Then, down a narrow brick alley in the historic Lan Mart building in Petaluma, \u003cstrong>Street Social\u003c/strong> dreams up an ever-changing menu of imaginative, locally sourced dishes. Next, \u003cstrong>Kehaulani’s Cafe\u003c/strong>, located in a former Howard Johnson’s just off Highway 80 in Vallejo, delivers low-key island vibes and flavor-packed Filipino and Hawaiian specialties. Finally, reporter Cecilia Phillips heads to Glen Ellen to check out the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong>, home to fresh seasonal produce, eggs, plants, pantry staples, and more.\u003c/p>\n\u003cfigure id=\"attachment_21642\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21642 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"314\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-800x392.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-160x78.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-768x377.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1536x754.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco.png 1806w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mel Orpilla, Kahja Elliott and Houston Porter from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roastedraw.com\">\u003cstrong>Roasted and Raw\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://streetsocial.social\">\u003cstrong>Street Social\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kehaulaniscafe.com\">\u003cstrong>Kehaulani’s Cafe\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.flatbedfarm.com/\">\u003cstrong>Flatbed Farm\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21653 size-large aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg\" alt=\"Shows the wines Leslie Sbrocco recommends\" width=\"640\" height=\"657\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1020x1047.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-800x821.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-160x164.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-768x788.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1496x1536.jpg 1496w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299-1920x1971.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/01/Show-Wines_Show-J-scaled-e1674003855299.jpg 1926w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://shop.almarosawinery.com/\">\u003cstrong>2020 Alma Rosa ‘La Encantada’ Pinot Gris\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Sta. Rita Hills, California, $32\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>One of Santa Barbara county’s star producers, Alma Rosa is a winery focused on Pinot Noir and Chardonnay. This limited-production Pinot Gris, however, shows a unique side of their lineup. Pinot Gris – otherwise known as Pinot Grigio – is a white that can range from light and crisp to rich and full. Alma Rosa’s version captures both sides of the variety. Aromatic with peachy notes and full-bodied flair, it also showcases a core of crisp freshness. This comes from the cool, coastal growing region of Sta. Rita Hills where ocean breezes help maintain brightness in the grapes. A wine for pairing with spicy fare, pungent cheeses or brunch dishes from eggs to ham.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://ramsgatewinery.com/products/2021-rose-sonoma-coast\">2021 Ram’s Gate Winery Rosé\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>Sonoma Coast, CA, $38\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>Pink wines aren’t only fair-weather sippers. Many versions, like this one, are ideal year-round and with a wide range of dishes from savory to sweet. Ram’s Gate is a Sonoma destination that ranks high on my ‘must-visit’ scale. Their wines – along with their winery – are a class act. Their Rosé is a blend of primarily Pinot Noir with Grenache, which means elegance married with power.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://groundedwineco.com/wines/\">2019 Grounded by Josh Phelps Cabernet Sauvignon\u003c/a>\u003cbr>\n\u003c/strong>\u003cem>California, $18\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>A wine worth twice the price, this affordable red is both quaffable and complex. Josh Phelps has grown up in the wine business and wanted to create a California label grounded in easy-drinking wines with a sense of place. This rich and racy Cabernet Sauvignon is complemented by Merlot in the blend. Its dark-fruited flavors and supple texture make it a fun wine to sip and share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 11, airs Thursday, January 12, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>In Oakland, \u003cstrong>Roasted and Raw\u003c/strong> whips up fresh vegan fare, offering a healthier, plant-based take on familiar favorites without sacrificing flavor. Then, down a narrow brick alley in the historic Lan Mart building in Petaluma, \u003cstrong>Street Social\u003c/strong> dreams up an ever-changing menu of imaginative, locally sourced dishes. Next, \u003cstrong>Kehaulani’s Cafe\u003c/strong>, located in a former Howard Johnson’s just off Highway 80 in Vallejo, delivers low-key island vibes and flavor-packed Filipino and Hawaiian specialties. Finally, reporter Cecilia Phillips heads to Glen Ellen to check out the weekly farmstead at \u003cstrong>Flatbed Farm\u003c/strong>, home to fresh seasonal produce, eggs, plants, pantry staples, and more.\u003c/p>\n\u003cfigure id=\"attachment_21642\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21642 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants\" width=\"640\" height=\"314\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1020x500.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-800x392.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-160x78.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-768x377.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco-1536x754.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/12/CPBA_Season17_1711_Guests_LeslieSbrocco.png 1806w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Mel Orpilla, Kahja Elliott and Houston Porter from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roastedraw.com\">\u003cstrong>Roasted and Raw\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://streetsocial.social\">\u003cstrong>Street Social\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kehaulaniscafe.com\">\u003cstrong>Kehaulani’s Cafe\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.flatbedfarm.com/\">\u003cstrong>Flatbed Farm\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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"content": "\u003cp>Hungry for more \u003cstrong>\u003cem>Check, Please! Bay Area\u003c/em>\u003c/strong>? Host Leslie Sbrocco returns to KQED in 2023 to chat with a new batch of local guests and to introduce you to your next favorite Bay Area dining destination! In each episode of this James Beard and Emmy Award-winning program, three Bay Area residents recommend their favorite place to eat, and the other two guests visit anonymously to check it out. After trying each other’s picks, they join Sbrocco in studio to discuss, debate, and dish on their dining experiences. At the end of each episode, reporter Cecilia Phillips samples a fun, off-the-beaten-path eatery to uncover the area’s most unexpectedly delightful food spots. 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},
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"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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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.",
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"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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},
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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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": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"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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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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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"
}
},
"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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"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"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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