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"slug": "check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine",
"title": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\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-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\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-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 15, airs Thursday, February 15, 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\">First up, guests are greeted by fragrant desi dishes in San Francisco’s Lower Nob Hill neighborhood. \u003cstrong>Kinara Fusion Kitchen\u003c/strong> features modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers. Then, with origins in 1990s San Francisco, \u003cstrong>It’s Italia\u003c/strong> in Half Moon Bay features fresh pastas, savory flatbreads and more in a cozy, charming space. Finally, in downtown Oakland, the seasonal ever-changing prix fixe menu at \u003cstrong>Delage\u003c/strong> boasts delicate and intricate California-inspired Japanese omakase with French techniques.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22112\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22112\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Thien Pham, Kimo Hogan and Andrea Sola from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kinarafusionkitchen.com/\">\u003cstrong>Kinara Fusion Kitchen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.itsitaliarestaurant.com/\">\u003cstrong>It’s Italia\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.delageoakland.com/\">\u003cstrong>Delage\u003c/strong> (Oakland)\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-22113\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.avianawine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Aviana Verdejo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Spain $20\u003c/em>\u003cbr>\nAviana is a new line of wines from the legendary California winemaking dynasty began more than a century ago by Cesare Mondavi Sr. The “G4” (or fourth generation) of the family began Aviana in 2023 to create affordably delicious worldwide wines, blended with cutting edge technology and supporting women’s empowerment programs. This Spanish Verdejo is crisp with juicy fruit notes and a succulent finish. It pairs with fresh fish, salads, grilled vegetables, or simply sipping on a spring day. Want to experience more than the wine inside the bottle? Scan the QR code on the label and it comes alive telling a story on your screen. A new era for wine has begun.\u003c/p>\n\u003cp>\u003ca href=\"https://barramundiwines.com.au\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Barramundi Shiraz\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Victoria, Australia $13\u003c/em>\u003cbr>\nWant fun in a bottle? Unscrew a Barramundi. This whimsical brand explains Aussie lingo with a translation page on the website where you can discover the meaning of terms such as: “Get Cracking” (to begin something) and “A fair suck of the Sav!” (an exclamation of amazement). You can also follow their raucous road trip photos on Instagram. With a lineup of wines that qualify as “good drops,” I recommend starting your exploration with their signature Shiraz. Rich, dark berry flavors are smacked with zesty freshness, making it a red to serve with burgers, pizza, and BBQ. It’s a ripper! (…that means great, btw).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Sonoma-Cutrer Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $36\u003c/em>\u003cbr>\nThis wine is a California classic. Sonoma-Cutrer was founded more than forty years ago focused on Chardonnay. Over two decades have passed since they expanded their Euro-centric elegance to Pinot Noir bottlings. Their single vineyard examples stand up to some of the best in the world. Their signature Russian River Valley Pinot Noir blends the Owsley and Vine Hill vineyards capturing the complexity and purity of fruit from these iconic vineyards. Red berry aromas with hints of tea leaf and rose petal are followed by a silky texture that defines the best Pinots. Pair with pork loin and mushrooms, grilled salmon with pilaf or a pungent cheese and indulge your passion for Pinot.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Kinara Fusion Kitchen, It's Italia, Delage | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 15, airs Thursday, February 15, 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\">First up, guests are greeted by fragrant desi dishes in San Francisco’s Lower Nob Hill neighborhood. \u003cstrong>Kinara Fusion Kitchen\u003c/strong> features modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers. Then, with origins in 1990s San Francisco, \u003cstrong>It’s Italia\u003c/strong> in Half Moon Bay features fresh pastas, savory flatbreads and more in a cozy, charming space. Finally, in downtown Oakland, the seasonal ever-changing prix fixe menu at \u003cstrong>Delage\u003c/strong> boasts delicate and intricate California-inspired Japanese omakase with French techniques.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22112\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22112\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Thien Pham, Kimo Hogan and Andrea Sola from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kinarafusionkitchen.com/\">\u003cstrong>Kinara Fusion Kitchen\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.itsitaliarestaurant.com/\">\u003cstrong>It’s Italia\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.delageoakland.com/\">\u003cstrong>Delage\u003c/strong> (Oakland)\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-22113\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/02/1815_wines-scaled.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.avianawine.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2022 Aviana Verdejo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Spain $20\u003c/em>\u003cbr>\nAviana is a new line of wines from the legendary California winemaking dynasty began more than a century ago by Cesare Mondavi Sr. The “G4” (or fourth generation) of the family began Aviana in 2023 to create affordably delicious worldwide wines, blended with cutting edge technology and supporting women’s empowerment programs. This Spanish Verdejo is crisp with juicy fruit notes and a succulent finish. It pairs with fresh fish, salads, grilled vegetables, or simply sipping on a spring day. Want to experience more than the wine inside the bottle? Scan the QR code on the label and it comes alive telling a story on your screen. A new era for wine has begun.\u003c/p>\n\u003cp>\u003ca href=\"https://barramundiwines.com.au\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Barramundi Shiraz\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Victoria, Australia $13\u003c/em>\u003cbr>\nWant fun in a bottle? Unscrew a Barramundi. This whimsical brand explains Aussie lingo with a translation page on the website where you can discover the meaning of terms such as: “Get Cracking” (to begin something) and “A fair suck of the Sav!” (an exclamation of amazement). You can also follow their raucous road trip photos on Instagram. With a lineup of wines that qualify as “good drops,” I recommend starting your exploration with their signature Shiraz. Rich, dark berry flavors are smacked with zesty freshness, making it a red to serve with burgers, pizza, and BBQ. It’s a ripper! (…that means great, btw).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomacutrer.com\">\u003cspan style=\"color: #339966\">\u003cstrong>2021 Sonoma-Cutrer Pinot Noir\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, Sonoma County, California $36\u003c/em>\u003cbr>\nThis wine is a California classic. Sonoma-Cutrer was founded more than forty years ago focused on Chardonnay. Over two decades have passed since they expanded their Euro-centric elegance to Pinot Noir bottlings. Their single vineyard examples stand up to some of the best in the world. Their signature Russian River Valley Pinot Noir blends the Owsley and Vine Hill vineyards capturing the complexity and purity of fruit from these iconic vineyards. Red berry aromas with hints of tea leaf and rose petal are followed by a silky texture that defines the best Pinots. Pair with pork loin and mushrooms, grilled salmon with pilaf or a pungent cheese and indulge your passion for Pinot.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-returns-in-january-with-new-episodes",
"title": "Check, Please! Bay Area Returns in January with New Episodes!",
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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 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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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"title": "Check, Please! Bay Area Returns in January with New Episodes!",
"description": "Check, Please! Bay Area host Leslie Sbrocco leads seven new episodes of the beloved KQED show, as local residents share their favorite restaurants.",
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"headline": "Check, Please! Bay Area Returns in January with New Episodes!",
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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 \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 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There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at\u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 17, episode 8, airs Thursday, September 15, 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 Palo Alto, \u003cstrong>Ettan\u003c/strong> brings vibrant California flair and fresh flavors to traditional Indian fare, showcasing the richness, complexity, and variety of regional Indian cuisine. Then, in San Francisco, \u003cstrong>Octavia\u003c/strong> celebrates seasonal ingredients from local farms with an ever-changing menu of hand-cut pastas, inspired soups, and artistic desserts. Next, \u003cstrong>Sue’s Kitchen\u003c/strong> in El Sobrante honors the family’s Laotian heritage with a selection of authentic dishes from their homeland. Finally, reporter Cecilia Phillips makes delicious discoveries from snack vendors and the quarter-mile produce aisle at the \u003cstrong>San Jose Flea Market\u003c/strong>, which has served the community since 1960.\u003c/p>\n\u003cfigure id=\"attachment_21536\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21536 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbi Nussbaum Cohen, Sanchita Saxena, and Anthony Dazhan 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://ettanrestaurant.com\">\u003cstrong>Ettan | Palo Alto\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://octavia-sf.com\">\u003cstrong>Octavia | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sueskitchenca.com\">\u003cstrong>Sue’s Kitchen | El Sobrante\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sjfm.com/\">\u003cstrong>San Jose Flea Market | San Jose\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=\"alignleft wp-image-21537 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg\" alt=\"\" width=\"640\" height=\"736\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-800x920.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-768x883.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1336x1536.jpg 1336w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1781x2048.jpg 1781w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.florasprings.com/product-detail/product/2021-Soliloquy/\">\u003cstrong>2021 Flora Springs Soliloquy White Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $60\u003c/em>\u003cbr>\nThis wine is stunning in its singularity. More than three decades ago Flora Springs knew that a small block of their Sauvignon Blanc was different and exceptional. After testing confirmed it was a clone of the variety unique to their property, they nurtured it through hard times and now use it as the basis for their high-end Soliloquy. This beautifully balanced blend of Sauvignon Blanc, Chardonnay and Malvasia is layered with floral aromatics and a lush texture that wraps around a core of taut acidity and citrusy freshness. Easy to savor for cocktail hour, it truly belongs on the table with a wide range of dishes from grilled swordfish to veal piccata.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dallaterra.com/producer/la-valentina\">\u003cstrong>2021 La Valentina Cerasuolo d’Abruzzo DOC\u003cbr>\n\u003c/strong>\u003c/a>\u003cem>Italy, $16\u003cbr>\n\u003c/em>As a lover of pink wines, I’m always searching for out-of-the ordinary examples to sip and share. This is one of my favorites. Italian rosato is dubbed cerasuolo in the Abruzzo region, and the garnet-hued La Valentina is pure joy in a glass. Crafted from juice drawn from deep red Montepulciano grapes used to make their Montepulciano d’Abruzzo, this succulent, complex, cherry-berry red is an explosion of flavor. Make sure to seek out this delectable bottling and buy it by the case. You’ll quickly understand my passion for this pink.\u003c/p>\n\u003cp>\u003ca href=\"https://www.bvwines.com/en/2018-reserve-tapestry-red-wine/8033835.html\">\u003cstrong>2018 Beaulieu Vineyard Tapestry Reserve Red Wine\u003c/strong>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California, $65\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic producers, this Cabernet-focused house has been making world-class wines for more than a century. The Tapestry red blend is a seamless fabric of flavor and finesse. Crafted primarily with Cabernet Sauvignon to give structure and depth, it is layered with Merlot, Cabernet Franc, Petite Verdot and Malbec. These Bordeaux-heritage grape varieties express their California roots with herbal, deep-fruited aromas and a supple, rich texture. Enjoy now with a few hours of decanting and paired alongside a filet mignon or cellar for up to a decade to gain even more complexity.\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 8, airs Thursday, September 15, 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 Palo Alto, \u003cstrong>Ettan\u003c/strong> brings vibrant California flair and fresh flavors to traditional Indian fare, showcasing the richness, complexity, and variety of regional Indian cuisine. Then, in San Francisco, \u003cstrong>Octavia\u003c/strong> celebrates seasonal ingredients from local farms with an ever-changing menu of hand-cut pastas, inspired soups, and artistic desserts. Next, \u003cstrong>Sue’s Kitchen\u003c/strong> in El Sobrante honors the family’s Laotian heritage with a selection of authentic dishes from their homeland. Finally, reporter Cecilia Phillips makes delicious discoveries from snack vendors and the quarter-mile produce aisle at the \u003cstrong>San Jose Flea Market\u003c/strong>, which has served the community since 1960.\u003c/p>\n\u003cfigure id=\"attachment_21536\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21536 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-800x450.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1020x574.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-160x90.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-768x432.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests-1536x864.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Guests.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Abbi Nussbaum Cohen, Sanchita Saxena, and Anthony Dazhan 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://ettanrestaurant.com\">\u003cstrong>Ettan | Palo Alto\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://octavia-sf.com\">\u003cstrong>Octavia | San Francisco\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sueskitchenca.com\">\u003cstrong>Sue’s Kitchen | El Sobrante\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sjfm.com/\">\u003cstrong>San Jose Flea Market | San Jose\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20123\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-e1555453920739.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"1920\" height=\"1297\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! 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Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-21537 size-large\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg\" alt=\"\" width=\"640\" height=\"736\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1020x1173.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-800x920.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-160x184.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-768x883.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1336x1536.jpg 1336w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781-1781x2048.jpg 1781w, https://cdn.kqed.org/wp-content/uploads/sites/40/2022/09/CPBA1708_Ettan_Octavia_SuesKitchen_Wine-scaled-e1663293942781.jpg 1920w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Check, Please! You Gotta Try This!, \u003c/em>season 1, episode 5, airs Thursday, October 7, 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\">Fresh, fragrant and flavorful — this week’s special teen guests’ picks are all about melt-in-your-mouth delights! \u003cstrong>Mints & Honey\u003c/strong>, a chic, colorful cafe in San Carlos, whips up a Rose and Strawberry Waffle with fresh, unique floral toppings. Then, \u003cstrong>Milohas\u003c/strong> crafts traditional Colombian pastries like their savory and hearty \u003cstrong>Beef Empanada\u003c/strong> in San Jose. Finally, we learn the secrets to making handmade \u003cstrong>Xiao Long Bao\u003c/strong>, the delicate, steamed soup dumplings at Union City’s \u003cstrong>Din Ding Dumpling House\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21261\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21261 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105.png\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105-160x100.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105-768x480.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins special teen guests Caitlynn, Amelie & Richard from Mersea Restaurant on Treasure Island.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mintsandhoney.com/\">\u003cstrong>Mints & Honey | San Carlos\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.milohaspastries.com/\">\u003cstrong>Milohas | San Jose\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dindingdumplinghouses.com/\">\u003cstrong>Din Ding Dumpling House | Union City\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! You Gotta Try This!, \u003c/em>season 1, episode 5, airs Thursday, October 7, 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\">Fresh, fragrant and flavorful — this week’s special teen guests’ picks are all about melt-in-your-mouth delights! \u003cstrong>Mints & Honey\u003c/strong>, a chic, colorful cafe in San Carlos, whips up a Rose and Strawberry Waffle with fresh, unique floral toppings. Then, \u003cstrong>Milohas\u003c/strong> crafts traditional Colombian pastries like their savory and hearty \u003cstrong>Beef Empanada\u003c/strong> in San Jose. Finally, we learn the secrets to making handmade \u003cstrong>Xiao Long Bao\u003c/strong>, the delicate, steamed soup dumplings at Union City’s \u003cstrong>Din Ding Dumpling House\u003c/strong>.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_21261\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-21261 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105.png\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105-160x100.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2021/10/Blog_GuestPhoto_CPYGTT105-768x480.png 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins special teen guests Caitlynn, Amelie & Richard from Mersea Restaurant on Treasure Island.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.mintsandhoney.com/\">\u003cstrong>Mints & Honey | San Carlos\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.milohaspastries.com/\">\u003cstrong>Milohas | San Jose\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dindingdumplinghouses.com/\">\u003cstrong>Din Ding Dumpling House | Union City\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Bursa, The Italian Homemade Company, Rasa Contemporary Indian",
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"content": "\u003cp>[aside postID='checkplease_20349' label='Watch More of Season 14']\u003cbr>\nCheck, Please! Bay Area Season 14 episode 15 airs Thursday, October 3 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>This week, we begin a culinary journey through the Eastern Mediterranean with falafels and kebabs at \u003ca href=\"http://bursasf.com/\">Bursa\u003c/a> in San Francisco. Next, we head to Berkeley for \u003ca href=\"http://www.italianhomemadecompany.com/\">The Italian Homemade Company\u003c/a>, a fast-casual spot featuring an abundance of fresh, house-made pasta. Our final stop is \u003ca href=\"https://rasaindian.com/\">Rasa Contemporary Indian\u003c/a> in Burlingame for a celebration of traditional coastal Indian cuisine with a modern, Michelin-starred twist.\u003c/p>\n\u003cfigure id=\"attachment_20382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/10/1415-guests-funny.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 15.\" width=\"1920\" height=\"1266\" class=\"size-full wp-image-20382\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-800x528.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-768x506.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-1020x673.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-1200x791.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 15. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003ca href=\"http://bursasf.com/\">Bursa\u003c/a> (San Francisco) \u003c/b>\u003c/li>\n\u003cli>\u003cb>\u003ca href=\"http://www.italianhomemadecompany.com/\">The Italian Homemade Company\u003c/a> (Berkeley)\u003c/b>\u003c/li>\n\u003cli>\u003cb>\u003ca href=\"https://rasaindian.com/\">Rasa Contemporary Indian\u003c/a> (Burlingame) \u003c/b>\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cb>\u003ca href=\"https://store.korbel.com/korbel-brut-rose-750ml-p20.aspx\">Korbel Brut Rosé, California\u003c/a> $13 \u003c/b>\u003cbr>\nKorbel is a California classic. As one of the most bucolic wineries to visit, it was founded in 1882 but has evolved with the times. They have remained one of the leaders of sparkling wine in the world marrying quality with availability and affordability. Their Brut Rosé is the best on wine on their roster. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Made with a unique blend of Pinot Noir, Sangiovese, Gamay and Chenin Blanc, it’s fruity but dry. A brunch wine, a weekend aperitif, a cocktail mixer, or a dinner sip with Thai take-out, this versatile pink is a staple to have on hand at all times.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.steelewines.com/store/w/id/1437/c/310/n/steele-pinot-blanc-2016/wines/wines/details.asp\">2017 Steele Pinot Blanc, Santa Barbara County, California\u003c/a> $20\u003c/b>\u003cbr>\nJed Steele is one of California’s legendary winemakers. For more than 50 years he’s been a strong force in creating styles that have shaped the California wine landscape. Steele is a Lake County legend, but this succulent bottling hails from further south in the Golden State – Santa Barbara. Pinot Blanc is related to Pinot Gris and Pinot Noir and has viscous texture tempered with crispness and a nutty richness. \u003c/p>\n\u003cp>This Pinot Blanc is an ideal alternative to Chardonnay at the dinner table and beyond.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://alaracellars.orderport.net/product-details/0035/2016-Pinot-Noir\">2016 Alara Pinot Noir, Central Coast, California\u003c/a> $41\u003c/b>\u003cbr>\nWhen you look at a bottle of Alara, the alluring labels might draw you in, but the wine inside the bottle is the star. The owner of the brand, Janu Goelz, has a fascinating past full of passions from fashion to film (the label designs are, in fact, from a fashion designer). \u003c/p>\n\u003cp>One of her passions is clearly Pinot Noir as evidenced by this silky, spicy red with a lush mouthfeel. It’s a bold style that aims to show the intensity of fruit. Drape yourself in this pretty-in-Pinot.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.florasprings.com/store/index.cfm?fuseaction=productdetail&product_id=1923\">2016 Flora Springs Merlot, Napa Valley, California\u003c/a> $35\u003c/b>\u003cbr>\nWhen I think of Merlot what comes to mind is plushness – it’s the vinous equivalent of wrapping a cashmere shawl around your shoulders. Flora Springs’ version of Merlot is a beauty and ranks among California’s best. Using 100 percent Merlot lets the grape variety’s natural qualities shine. \u003c/p>\n\u003cp>It’s soft and round with dark berry fruit notes and a whisper of cocoa aromas. Drinking it on its own makes me happy. Pairing it with slow-roasted pork loin in a mushroom sauce or a piece of dark chocolate is positively swoon-worthy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.oleimports.com/wine/2172-macanita-tinto\">2016 Maçanita Douro DOC, Portugal\u003c/a> $27\u003c/b>\u003cbr>\nThink Portugal’s Douro regions means only sweet Port? No way. These days, it’s the hottest spot in Portugal for dry reds and the Maçanita is one of its superstars. Made from very old-vine Touriga Nacional (a grape used in Port) and a blend of other native red varieties, this wine is complex, earthy, and elegantly powerful. \u003c/p>\n\u003cp>It’s a red with a rugged personality, just like its birthplace. Crafted by the talented hands of Antonio Maçanita — one of the heralded young winemakers in the country — it’s hard to believe a wine of this quality is less than $30.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.distillery209.com/spirits/no-209-cabernet-sauvignon-barrel-reserve-gin/\">No. 209 Cabernet Sauvignon Barrel Reserve Gin\u003c/a> $60\u003c/b>\u003cbr>\nI’m a gin lover and No. 209 is among by top-tier picks. With the Barrel Reserve Gin, though, they have a unique drink that belongs not with tonic, but as a sipper with a cube. This amber-hued gin begins life as a clear spirit. \u003c/p>\n\u003cp>It’s aged in Cabernet Sauvignon barrels from top Napa Valley wine producers and transforms into a whiskey-esque drink to be savored. \u003c/p>\n\u003cfigure id=\"attachment_20383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/10/1415-wine.jpg\" alt=\"\" width=\"1920\" height=\"1350\" class=\"size-full wp-image-20383\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-768x540.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-1020x717.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-1200x844.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine and spirits that guests drank on the set of season 14 episode 15. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nCheck, Please! Bay Area Season 14 episode 15 airs Thursday, October 3 at 7:30pm on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener\">television airtimes\u003c/a>. And never miss an episode by \u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>This week, we begin a culinary journey through the Eastern Mediterranean with falafels and kebabs at \u003ca href=\"http://bursasf.com/\">Bursa\u003c/a> in San Francisco. Next, we head to Berkeley for \u003ca href=\"http://www.italianhomemadecompany.com/\">The Italian Homemade Company\u003c/a>, a fast-casual spot featuring an abundance of fresh, house-made pasta. Our final stop is \u003ca href=\"https://rasaindian.com/\">Rasa Contemporary Indian\u003c/a> in Burlingame for a celebration of traditional coastal Indian cuisine with a modern, Michelin-starred twist.\u003c/p>\n\u003cfigure id=\"attachment_20382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/10/1415-guests-funny.jpg\" alt=\"Host Leslie Sbrocco and guests on the set of season 14 episode 15.\" width=\"1920\" height=\"1266\" class=\"size-full wp-image-20382\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-800x528.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-768x506.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-1020x673.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-guests-funny-1200x791.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco and guests on the set of season 14 episode 15. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Get Restaurant Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>\u003ca href=\"http://bursasf.com/\">Bursa\u003c/a> (San Francisco) \u003c/b>\u003c/li>\n\u003cli>\u003cb>\u003ca href=\"http://www.italianhomemadecompany.com/\">The Italian Homemade Company\u003c/a> (Berkeley)\u003c/b>\u003c/li>\n\u003cli>\u003cb>\u003ca href=\"https://rasaindian.com/\">Rasa Contemporary Indian\u003c/a> (Burlingame) \u003c/b>\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\">host\u003c/a> of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing 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>\u003cb>\u003ca href=\"https://store.korbel.com/korbel-brut-rose-750ml-p20.aspx\">Korbel Brut Rosé, California\u003c/a> $13 \u003c/b>\u003cbr>\nKorbel is a California classic. As one of the most bucolic wineries to visit, it was founded in 1882 but has evolved with the times. They have remained one of the leaders of sparkling wine in the world marrying quality with availability and affordability. Their Brut Rosé is the best on wine on their roster. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Made with a unique blend of Pinot Noir, Sangiovese, Gamay and Chenin Blanc, it’s fruity but dry. A brunch wine, a weekend aperitif, a cocktail mixer, or a dinner sip with Thai take-out, this versatile pink is a staple to have on hand at all times.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.steelewines.com/store/w/id/1437/c/310/n/steele-pinot-blanc-2016/wines/wines/details.asp\">2017 Steele Pinot Blanc, Santa Barbara County, California\u003c/a> $20\u003c/b>\u003cbr>\nJed Steele is one of California’s legendary winemakers. For more than 50 years he’s been a strong force in creating styles that have shaped the California wine landscape. Steele is a Lake County legend, but this succulent bottling hails from further south in the Golden State – Santa Barbara. Pinot Blanc is related to Pinot Gris and Pinot Noir and has viscous texture tempered with crispness and a nutty richness. \u003c/p>\n\u003cp>This Pinot Blanc is an ideal alternative to Chardonnay at the dinner table and beyond.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://alaracellars.orderport.net/product-details/0035/2016-Pinot-Noir\">2016 Alara Pinot Noir, Central Coast, California\u003c/a> $41\u003c/b>\u003cbr>\nWhen you look at a bottle of Alara, the alluring labels might draw you in, but the wine inside the bottle is the star. The owner of the brand, Janu Goelz, has a fascinating past full of passions from fashion to film (the label designs are, in fact, from a fashion designer). \u003c/p>\n\u003cp>One of her passions is clearly Pinot Noir as evidenced by this silky, spicy red with a lush mouthfeel. It’s a bold style that aims to show the intensity of fruit. Drape yourself in this pretty-in-Pinot.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://shop.florasprings.com/store/index.cfm?fuseaction=productdetail&product_id=1923\">2016 Flora Springs Merlot, Napa Valley, California\u003c/a> $35\u003c/b>\u003cbr>\nWhen I think of Merlot what comes to mind is plushness – it’s the vinous equivalent of wrapping a cashmere shawl around your shoulders. Flora Springs’ version of Merlot is a beauty and ranks among California’s best. Using 100 percent Merlot lets the grape variety’s natural qualities shine. \u003c/p>\n\u003cp>It’s soft and round with dark berry fruit notes and a whisper of cocoa aromas. Drinking it on its own makes me happy. Pairing it with slow-roasted pork loin in a mushroom sauce or a piece of dark chocolate is positively swoon-worthy.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.oleimports.com/wine/2172-macanita-tinto\">2016 Maçanita Douro DOC, Portugal\u003c/a> $27\u003c/b>\u003cbr>\nThink Portugal’s Douro regions means only sweet Port? No way. These days, it’s the hottest spot in Portugal for dry reds and the Maçanita is one of its superstars. Made from very old-vine Touriga Nacional (a grape used in Port) and a blend of other native red varieties, this wine is complex, earthy, and elegantly powerful. \u003c/p>\n\u003cp>It’s a red with a rugged personality, just like its birthplace. Crafted by the talented hands of Antonio Maçanita — one of the heralded young winemakers in the country — it’s hard to believe a wine of this quality is less than $30.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.distillery209.com/spirits/no-209-cabernet-sauvignon-barrel-reserve-gin/\">No. 209 Cabernet Sauvignon Barrel Reserve Gin\u003c/a> $60\u003c/b>\u003cbr>\nI’m a gin lover and No. 209 is among by top-tier picks. With the Barrel Reserve Gin, though, they have a unique drink that belongs not with tonic, but as a sipper with a cube. This amber-hued gin begins life as a clear spirit. \u003c/p>\n\u003cp>It’s aged in Cabernet Sauvignon barrels from top Napa Valley wine producers and transforms into a whiskey-esque drink to be savored. \u003c/p>\n\u003cfigure id=\"attachment_20383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2019/10/1415-wine.jpg\" alt=\"\" width=\"1920\" height=\"1350\" class=\"size-full wp-image-20383\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-160x113.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-800x563.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-768x540.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-1020x717.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2019/10/1415-wine-1200x844.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wine and spirits that guests drank on the set of season 14 episode 15. \u003ccite>(Grace Cheung/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Thirsty for more beverage advice? You can find some of my wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">here\u003c/a>. \u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"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?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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