Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners
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Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Thanks to the following donors for their assistance with these meals: Marin Sun Farms, Liberty Duck Farm, Beaune Imports, Ordinaire Wine Shop, Kermit Lynch, Oakland Yard Wine Shop, and Bedrock Wine Co.\u003c/p>\n\n","blocks":[],"excerpt":"The new Ayala, affordable dishes at Dosa by Dosa, Oakland Restaurant Week, fire relief dinner series, and winter cocktails.","status":"publish","parent":0,"modified":1547226415,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1615},"headData":{"title":"Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners | KQED","description":"The new Ayala, affordable dishes at Dosa by Dosa, Oakland Restaurant Week, fire relief dinner series, and winter cocktails.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners","datePublished":"2019-01-07T18:33:21.000Z","dateModified":"2019-01-11T17:06:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131923 https://ww2.kqed.org/bayareabites/?p=131923","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/07/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners/","disqusTitle":"Table Talk: Seafood Shines at Ayala, Enjoy Oakland Restaurant Week, Fire Relief Dinners","path":"/bayareabites/131923/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week takes a look at the recently opened Ayala, offering beautiful seafood and a chic style, while a trip across the Bay reveals innovative and affordable dishes at Dosa by Dosa, and you can check them out during Oakland Restaurant Week (among many other places). Boot and Shoe Service hosts a fire relief dinner series, and say cheers to Winter Cocktails of the Farmers Market.\u003c/p>\n\u003ch2>A Chic Seafood Restaurant Opens Downtown: Ayala\u003c/h2>\n\u003cp>\u003ca href=\"https://www.ayalarestaurant.com\">Ayala\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5mjvEAHYWH52\">398 Geary St., San Francisco\u003c/a>\u003cbr>\nOpen nightly for dinner 5:30pm–10pm, with Martini Hour Mon–Thu 4:30pm–5:30pm and Fri–Sat 4pm–5:30pm.\u003c/p>\n\u003cfigure id=\"attachment_131925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-uni-clams-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">A selection of seafood from the \"lightly dressed\" section: uni, littleneck clams, oysters. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For locals, it can be tough to think of a cool and stylish place to eat downtown that doesn’t cater to tourist tastes — especially if it’s in a hotel — but the newly opened \u003ca href=\"https://www.ayalarestaurant.com\">\u003cstrong>Ayala\u003c/strong>\u003c/a> has got it going on. Located in Union Square’s Hotel G, the airy dining room and bar have an easygoing style that feels more Los Angeles than San Francisco. It’s a California seafood–centric restaurant, and chef-partner Bill Montagne brought on the talented executive chef Melissa Perfit (Bar Crudo, Hard Water), who is skilled in doing creative and delicious things with seafood (and sourcing the good stuff).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-charcuterie-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Seafood charcuterie at Ayala. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You don’t want to miss the beautiful seafood “charcuterie” plate ($21), which includes four seafood presentations, like halibut with grapefruit and fennel, and black cod with kombu and chartreuse. The lightly dressed section includes the freshest littleneck clams on the half-shell in a bright green frothy sauce, with jicama, cucumber, black tobiko, and lobster oil ($11 for 3). Salads include a perfect Louie ($21), with Dungeness, prawns, creamy egg, and avocado. Everything pairs well with their lighter cocktails, like A Diving Bell, and the aromatic Officer and a Gentian. The wine selections from GM Essam Kardosh (Del Popolo) and wine director Nick Tilly are also full of food-friendly beauties.\u003c/p>\n\u003cfigure id=\"attachment_131927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-cioppino-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cioppino verde and lobster butter toast. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Larger dishes include the decadent nori spaghettini ($29), with Dungeness, white miso, and topped with furikake and a pop of acidity from Buddha’s hand. It’s a treat to have cioppino ($37) prepared with such respect for the seafood within: here, it’s a cioppino verde, a tomatillo-poblano broth, filled with Dungeness, prawns, squid, and lobster butter toast on the side that you’ll dunk in the broth. It’s a touch on the spendy side, and quality seafood isn’t cheap, but let the bread fill you up. You also want the English muffin with herb-cultured butter ($6). I was tempted to order an extra one to bring home for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_131928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ayala-dining-room-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the end of a busy evening. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We finished our evening at the bar, the best way to experience a nightcap from their inspired cocktail list from bar director Julian Cox (Tartine), and try an amaro from their extensive list.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>The Fine-Casual Dosa by Dosa in Oakland Has New Tricks Up Its Kurta Sleeves\u003c/h2>\n\u003cp>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/sHEHToTAD1x\">2301 Broadway, Oakland\u003c/a>\u003cbr>\nOpen Sun–Thu 11am–9:30pm, Fri–Sat 11am–10pm, weekend brunch Sat–Sun 9am–3pm.\u003c/p>\n\u003cfigure id=\"attachment_131930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/idli-dosa-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the idli fries. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland is lucky to have a fast/fine-casual version of San Francisco’s popular South Indian Dosa — \u003cstrong>\u003ca href=\"https://www.dosasf.com/dosa-oakland\">Dosa by Dosa\u003c/a>\u003c/strong>. On a recent visit, there were dishes that made me really wish we had a location in SF! The all-day, street food \u003ca href=\"https://static1.squarespace.com/static/5a00c7f4e45a7c496632d895/t/5bb1b693eef1a191b65f8174/1538373268332/dosa+by+DOSA+Oakland+Menu+PRIMARY+9-15-2018.pdf\">menu\u003c/a> includes small plates, like their popular vada pav (spiced potato slider with caramelized onions, peppers, and served in a soft Parker House-style bun, a fulfilling bite for $4.95), and the inventive idli fries ($4.95) were a brilliant type of South Indian French fry, made of rice and lentil patties, sliced, and served with a roasted chile-garlic chutney (don’t miss them). There’s also a variety of stuffed naan, like a fluffy one filled with cheese ($5.50), served with a bright chutney.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More new items include their salad bowls, like a delightfully flavorful one with seasonal greens and spiced, free-range lamb kebab (just $13.95) with red onion, tomato, cucumber, a hearty base of lemon rice, and dill-raita dressing, or you can opt for their rice bowls with four kinds of curries, like butternut squash dal. And the street wraps are like rice-free burritos made with grilled and tender roti dipped in egg (so good), with fillings like butter chicken or prawn masala, plus pickled red onion, cucumber, tomato, and cilantro (the most expensive one is $12.95). Or, of course, there’s an entire section of dosas.\u003c/p>\n\u003cfigure id=\"attachment_131929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dosa-slushie-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't have to be summer to enjoy a slushie. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The location has a full bar, offering classic Dosa cocktails like their Peony, to the spiritous Dirty Chutney, a spin on an Indian martini (all just $11). There are slushies, lassis, and non-alcoholic picks, chai and spiced coconut cold brew, wine, and beer — you will not go thirsty. And don’t miss the happy hour Mon–Fri 4pm–6pm for even better deals.\u003c/p>\n\u003ch2>Oakland Restaurant Week Offers a Chance to Explore Oakland’s Vibrant Dining Scene\u003c/h2>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">Oakland Restaurant Week\u003c/a>\u003cbr>\nJanuary 11–20\u003cbr>\nVarious locations\u003cb>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/ORW-Tacos-01-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">During Oakland Restaurant Week, there will be tacos. \u003ccite>(Visit Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=http%3A%2F%2Fwww.oaklandrestaurantweek.org%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=iwqZki77DHILTqcLxy4m1kA4m2ZS2rI4Bhq3iBgrce8\">\u003cb>Oakland Restaurant Week\u003c/b>\u003c/a> returns January 11–20, with over 100 Oakland restaurants participating, which means they will offer prix-fixe lunch and/or dinner menus at $10, $20, $30, $40 and $50 price points (the promotional prices reflect up to 25% off regular à la carte items). Participating restaurants include top spots like Reem’s California, Itani Ramen, A16 Rockridge, Grand Lake Kitchen, and Dosa by Dosa, and it’s a chance to check out newcomers like Farmhouse Kitchen and the new Bardo Lounge & Supper Club. Check the site for details on their special offers.\u003c/p>\n\u003cp>There are also a few \u003ca href=\"https://www.visitoakland.com/events/annual-events/restaurant-week/exclusive-dining-experiences/\">special events\u003c/a>, like a benefit dinner for Oakland Restaurant Week’s non-profit partner, Alameda County Community Food Bank, at Bardo on Monday, January 14, among other events, like a progressive dinner.\u003cb> \u003c/b>Another bonus: Local Food Adventures Oakland Food Tours, an East Bay walking food tour company, will offer tours in Oakland’s Grand Lake and Rockridge neighborhoods during both weekends of ORW for 20 percent off (use the code ORW19, book tours \u003ca href=\"http://link.email.dynect.net/link.php?DynEngagement=true&H=FcQ5do3Mtm%2F2JnP%2FxXFcY%2BL9mOkU%2Fad4G7kfqxVfSdnPf%2FAGm4t7uYVsAPvqP1%2Fps%2Bstzz90eCpQa7V5pmMCyrZnIlVPSuj6xaOqKYucCD3tnXLb40OmskRsqDQ1MHPa&G=856&R=https%3A%2F%2Fwww.localfoodadventures.com%2Ffood-tours%2F&I=20190103230804.0000026d2190%40mail6-41-usnbn1&X=MHwxMDM1MzA2Om9ha2xhbmQuc2ltcGxldmlld2NybS5jb207MXwxMDM1MzA3OiUyMkFsbGllK05lYWwlMjIrJTNDYWxsaWUlNDB2aXNpdG9ha2xhbmQuY29tJTNFOw%3D%3D&S=HUXsDODw8D7eajSAO68gTX3KnReJKa32Esg9T7Jt55M\">here\u003c/a>).\u003c/p>\n\u003ch2>Wintertime Produce Is Ready to Make an Appearance in Cocktails at the Farmers Market\u003c/h2>\n\u003cp>Winter Cocktails of the Farmers Market\u003cbr>\nSan Francisco Ferry Building\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AUsH4nQAFfE2\">1 The Embarcadero, San Francisco\u003c/a>\u003cbr>\nWednesday, January 30, 5:30pm–8pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/cheers-to-change-makers-winter-cocktails-of-the-farmers-market-tickets-53192320663?ref=ebtnebtckt\">Tickets\u003c/a>: $60 (+ $3.99 fee) until January 23, $65 after\u003c/p>\n\u003cfigure id=\"attachment_131932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/0101_2.15.17_CUESA_WinterCocktails_AH_7328-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time for Winter Cocktails at the Ferry Building. \u003ccite>(amandalynn.co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail lovers know how much fun the CUESA and NorCal USBG Cocktails of Farmers Market series is, and the next event is happening on January 30 at the Ferry Building: \u003ca href=\"https://cuesa.org/event/2019/cheers-change-makers-winter-cocktails-farmers-market\">\u003cb>Cheers to Change Makers: Winter Cocktails of the Farmers Market\u003c/b>\u003c/a>. At this walk-around happy hour tasting, 13 SF bartenders (like Kaiyo, 1760, and Pacific Cocktail Haven) and 3 chefs (Nicolette Manescalchi, A16 Rockridge; Chris Cosentino, Cockscomb; and Monica Martinez, Don Bugito; with more added soon!) will be transforming winter produce into creative drinks and bites. Guests receive three full-sized signature cocktails and tasty bites from each restaurant, along with unlimited sample-size sips.\u003c/p>\n\u003cp>It’s all in celebration of CUESA’s new public art installation: \u003ca href=\"https://cuesa.org/article/food-change-coming-2019\">The Food Change\u003c/a>, featuring photo-murals of the diverse farmers, advocates, and visionaries in our midst. Cheers!\u003c/p>\n\u003ch2>\u003cb>Fire Relief Dinner Series at Boot and Shoe Service\u003c/b>\u003c/h2>\n\u003cp>Boot and Shoe Service\u003cbr>\n\u003ca href=\"https://goo.gl/maps/mgQaoCVeecC2\">3308 Grand Ave., Oakland\u003c/a>\u003cbr>\nVarious dates\u003cbr>\n\u003ca href=\"https://bootfirereliefdinner.brownpapertickets.com\">Tickets\u003c/a>: $250.00 ($259.74 with service fee)\u003c/p>\n\u003cfigure id=\"attachment_131935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_2001-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Break bread in an intimate dinner series for fire relief at the Boot and Shoe. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 2018 Camp Fire created so much devastation and loss (nearly 14,000 homes and 5,000 other structures were destroyed), and the \u003ca href=\"http://bootandshoeservice.com\">Boot and Shoe Service\u003c/a> restaurant in Oakland is hosting a \u003cstrong>fundraiser series of dinners\u003c/strong> to help provide relief. In fact, 100 percent of the proceeds will go to the \u003ca href=\"https://bootandshoeservice.us18.list-manage.com/track/click?u=9a76b304232e76a07930a6157&id=7105682346&e=dccae99b49\">Camp Fire Evacuation Relief Fund\u003c/a>, which supports evacuation centers that opened their doors and pantries to people who lost their homes, and will transition the funds into long-term recovery efforts as soon as immediate needs are met.\u003c/p>\n\u003cp>The dinners only have 10 seats, and will be prepared by celebrated local chefs in Boot and Shoe’s private back kitchen. Guests will dine on a large communal table as they engage in conversation with the chefs as they prepare and plate a multi-course dinner at the table served with paired wines and beverages.\u003c/p>\n\u003cp>The first two dinners are sold out, but the next one is on February 13 with the talented Sophina Uong, and then February 23: Kelly Mariani and Emma Lip, Scribe Winery; March 13: Brandon Jew of Mister Jiu’s and Dominica Rice of Cosecha; and March 27: Chris Lee: The Old Fashioned Butcher with son, Tom Lee, and Suzanne Drexhage of Bartavelle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the following donors for their assistance with these meals: Marin Sun Farms, Liberty Duck Farm, Beaune Imports, Ordinaire Wine Shop, Kermit Lynch, Oakland Yard Wine Shop, and Bedrock Wine Co.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131923/table-talk-seafood-shines-at-ayala-enjoy-oakland-restaurant-week-fire-relief-dinners","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_12276","bayareabites_8770","bayareabites_50","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_358"],"tags":["bayareabites_14741"],"featImg":"bayareabites_131924","label":"bayareabites_16115"},"bayareabites_4677":{"type":"posts","id":"bayareabites_4677","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4677","score":null,"sort":[1245533400000]},"guestAuthors":[],"slug":"starchefs-rising-stars-napa-sonoma","title":"StarChefs Rising Stars Napa Sonoma","publishDate":1245533400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ","status":"publish","parent":0,"modified":1245530068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":526},"headData":{"title":"StarChefs Rising Stars Napa Sonoma | KQED","description":"At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at StarChefs events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of the future. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"StarChefs Rising Stars Napa Sonoma","datePublished":"2009-06-20T21:30:00.000Z","dateModified":"2009-06-20T20:34:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4677 http://blogs.kqed.org/bayareabites/?p=4677","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/20/starchefs-rising-stars-napa-sonoma/","disqusTitle":"StarChefs Rising Stars Napa Sonoma","path":"/bayareabites/4677/starchefs-rising-stars-napa-sonoma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/vmw_0052.jpg\" alt=\"StarChefs\" title=\"StarChefs\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4681\">\u003c/p>\n\u003cp>At gala events you expect to see top chefs preparing bite-sized nibbles for guests. But at \u003ca href=\"http://www.starchefs.com/\">StarChefs\u003c/a> events working chefs are not just preparing the food, they are the ones being celebrated. StarChefs is all about the chefs of today, and the rising star events are a great way to get a taste of what's hot at the moment. \u003c/p>\n\u003cp>If you're not a chef, it's possible you've never visited StarChefs. The web site offers recipes, community features, publications and articles that are geared for the restaurant professional. Roughly every other year, they also hold an event in our neck of the woods. For the first time, this year they held a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml\">Rising Stars Revue™\u003c/a> in Napa and toasted the up and coming chefs of Napa and Sonoma at the historic Charles Krug winery in St. Helena.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/krug.jpg\" alt=\"Charles Krug winery in St. Helena\" title=\"Charles Krug winery in St. Helena\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-4679\">\u003c/p>\n\u003cp>Fifteen chefs, sommeliers and a mixologist were honored with food, wine and prizes to boot. Interestingly there were several husband and wife teams, one of whom had to close their restaurant in order to attend. Some favorite dishes from the evening were:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ubuntu Fregola in Caramelized Vegetable Juices with Salsa Maro from Jeremy Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Poached Poussin with Summer Vegetables from Christopher Kostow of \u003ca href=\"http://www.meadowood.com/wine-and-cuisine/the-restaurant/\">The Restaurant At Meadowood\u003c/a>\u003c/p>\n\u003cp>Ricotta Gnocchi, Salsa di Pomodoro della Nonna and Pecorino from Nick Ritchie of \u003ca href=\"http://www.botteganapavalley.com/\">Bottega\u003c/a>\u003c/p>\n\u003cp>Chicken Fried Sweetbreads with Green Bean and Mushroom Casserole from Matt Spector of \u003ca href=\"http://www.jolerestaurant.com/\">Jolē\u003c/a>\u003c/p>\n\u003cp>Sauteed Maryland Wild Striped Bass, Ragout of Salsify, Black Trumpet Mushrooms, Bloomsdale Spinach and Spinach Vin Blanc from Restaurateur Award winner John Toulze \u003ca href=\"http://www.thegirlandthefig.com/html-sonoma/index.html\">the girl & the fig\u003c/a>, fig café, Estate\u003c/p>\n\u003cp>Lemon Verbena Parfait with Summer Stone Fruit from Pastry Chef Deanie Hickox-Fox of \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>\u003c/p>\n\u003cp>Long Ranch Goat Two Ways: Grilled and Braised with Rancho Gordo Beans and Salsa Verde from Host Chef Richard Haake of \u003ca href=\"http://www.winerychefs.com/\">Winery Chefs\u003c/a>\u003c/p>\n\u003cp>At the event guests got a chance to vote for their favorite dish. I had a hard time choosing between intensely herbal and fragrant fregola dish and the delicate yet crisp striped bass but in the end, the winner was Matt Spector and his decadent sweetbread dish. Looking at the recipes that were in the program, it's clear why we love eating out. With complicated techniques, multiple preparations and long ingredient lists, these were not dishes you would likely make at home! \u003c/p>\n\u003cp>One of the most beautiful dishes was this plated dessert from Deanie Hickox-Fox. Basically an unconstructed tart, it featured a bit of crunchy crust, sweet apricot with lemon verbena cream accented with a fruit puree, and garnished with edible flowers and a thin wafer cookie. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/dessert.jpg\" alt=\"dessert by Deanie Hickox-Fox\" title=\"dessert by Deanie Hickox-Fox\" width=\"500\" height=\"335\" class=\"aligncenter size-full wp-image-4680\">\u003c/p>\n\u003cp>To make at home, I'd recommend the cocktail presented by Scott Beattie, the Bella Ruffina, a pretty rose colored cocktail perfect for warm Summer days or nights...\u003c/p>\n\u003cp>\u003cstrong>Bella Ruffina\u003c/strong>\u003cbr>\n4 ounces Braquetto di Aqui\u003cbr>\n1 ounce Carpano Antico Vermouth\u003cbr>\n1 dash orange bitters\u003cbr>\n1 Amarena cherry, for garnish\u003c/p>\n\u003cp>Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry in the bottom of the glass to serve. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089216/kqedorg-20\">Artisanal Cocktails\u003c/a> by Scott Beattie, published by Tenspeed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4677/starchefs-rising-stars-napa-sonoma","authors":["5020"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_50","bayareabites_1927","bayareabites_12"],"tags":["bayareabites_1561","bayareabites_14741","bayareabites_187","bayareabites_2303","bayareabites_2105"],"label":"bayareabites"},"bayareabites_1643":{"type":"posts","id":"bayareabites_1643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1643","score":null,"sort":[1227284913000]},"guestAuthors":[],"slug":"omnivore-books-on-food","title":"Omnivore Books on Food","publishDate":1227284913,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/omnivore1.jpg\" alt=\"omnivore books on food\" align=\"left\">Today's post is short and sweet, but I do mean sweet.\u003c/p>\n\u003cp>Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\u003c/p>\n\u003cp>Housed, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\u003cbr clear=\"all\">Omnivore's fare reaches beyond new, antiquarian, and collectible cookbooks. As its website states, \"Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food.\" There are books on animal husbandry, nut growing, even a whole shelf devoted to organic farming-- from the 1940's and 1950's. It's a fascinating browse-- a kind of hog heaven for book lovers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/swine-husbandry.jpg\" alt=\"swine husbandry\">\u003c/p>\n\u003cp>Among my favorite curiosities on the store were a collection of miniature liqueur bottles once owned by Hal B. Wallis, Oscar-winning producer of a little-known film entitled Casablanca. They were rescued by Sack (a friend of the family) when Wallis' gold-digging last wife was stealing him, well, blind, as his eyesight began to fail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/little-bottles.jpg\" alt=\"little bottles\">\u003c/p>\n\u003cp>Omnivore will soon be hosting book-related events. In December, the store will host such guests as Cindy Mushet, author of The Art and Soul of Baking, and Clark Wolf, author of American Cheeses. To find out about more events, \u003ca href=\"http://www.omnivorebooks.com/events.html\">visit Omnivore's event calendar online\u003c/a>. Or, hell, go into the store and pick one up yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/interior-store.jpg\" alt=\"store interior\">\u003c/p>\n\u003cp>In an era where books are gradually losing ground to the likes of the Internet and Kindle, and in a global economy that is causing people to curtail their expenditures, Omnivore's debut is a brave one. But a necessary one, I think. There is a certain comfort in reading about food, certainly, but that comfort is often served cold when reading about it on a computer screen. It cannot compare to the heft of a good book in one's hands, the smell of its musty pages, or the knowledge that it has been loved and used and read by others. Beyond what's written in its pages, there is a story behind every book. And I think Celia and Omnivore understand that. Perfectly.\u003c/p>\n\u003cp>\u003cstrong>Omnivore\u003c/strong> is located at:\u003c/p>\n\u003cp>3885a Cesar Chavez Street\u003c/p>\n\u003cp>San Francisco, CA 94131\u003c/p>\n\u003cp>Tel: 415-282-4712\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">omnivorebooks.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Two weeks ago, \u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books on Food\u003c/a> quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\r\n\r\nHoused, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\r\n","status":"publish","parent":0,"modified":1227395454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":454},"headData":{"title":"Omnivore Books on Food | KQED","description":"Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\r\n\r\nHoused, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Omnivore Books on Food","datePublished":"2008-11-21T16:28:33.000Z","dateModified":"2008-11-22T23:10:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1643 http://blogs.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/11/21/omnivore-books-on-food/","disqusTitle":"Omnivore Books on Food","path":"/bayareabites/1643/omnivore-books-on-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/omnivore1.jpg\" alt=\"omnivore books on food\" align=\"left\">Today's post is short and sweet, but I do mean sweet.\u003c/p>\n\u003cp>Two weeks ago, Omnivore Books on Food quietly opened its doors in Noe Valley. When I found out about it from a friend of mine who is much hipper than I am, I nearly wet myself with joy. I have been known to lose myself in used bookstores for hours, but I have never been to one dealing exclusively in cookbooks.\u003c/p>\n\u003cp>Housed, appropriately enough, in a former butcher shop, Omnivore is the dream child of Celia Sack, an antiquarian book dealer with a special passion for cookbooks. Even her name sounds as though it came straight from a novel. Celia Sack. It is, to me, a name that should be attached to a book store.\u003cbr clear=\"all\">Omnivore's fare reaches beyond new, antiquarian, and collectible cookbooks. As its website states, \"Omnivore connects the past to the present by offering centuries of knowledge on growing, raising, and cooking food.\" There are books on animal husbandry, nut growing, even a whole shelf devoted to organic farming-- from the 1940's and 1950's. It's a fascinating browse-- a kind of hog heaven for book lovers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/swine-husbandry.jpg\" alt=\"swine husbandry\">\u003c/p>\n\u003cp>Among my favorite curiosities on the store were a collection of miniature liqueur bottles once owned by Hal B. Wallis, Oscar-winning producer of a little-known film entitled Casablanca. They were rescued by Sack (a friend of the family) when Wallis' gold-digging last wife was stealing him, well, blind, as his eyesight began to fail.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/little-bottles.jpg\" alt=\"little bottles\">\u003c/p>\n\u003cp>Omnivore will soon be hosting book-related events. In December, the store will host such guests as Cindy Mushet, author of The Art and Soul of Baking, and Clark Wolf, author of American Cheeses. To find out about more events, \u003ca href=\"http://www.omnivorebooks.com/events.html\">visit Omnivore's event calendar online\u003c/a>. Or, hell, go into the store and pick one up yourself.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/interior-store.jpg\" alt=\"store interior\">\u003c/p>\n\u003cp>In an era where books are gradually losing ground to the likes of the Internet and Kindle, and in a global economy that is causing people to curtail their expenditures, Omnivore's debut is a brave one. But a necessary one, I think. There is a certain comfort in reading about food, certainly, but that comfort is often served cold when reading about it on a computer screen. It cannot compare to the heft of a good book in one's hands, the smell of its musty pages, or the knowledge that it has been loved and used and read by others. Beyond what's written in its pages, there is a story behind every book. And I think Celia and Omnivore understand that. Perfectly.\u003c/p>\n\u003cp>\u003cstrong>Omnivore\u003c/strong> is located at:\u003c/p>\n\u003cp>3885a Cesar Chavez Street\u003c/p>\n\u003cp>San Francisco, CA 94131\u003c/p>\n\u003cp>Tel: 415-282-4712\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">omnivorebooks.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1643/omnivore-books-on-food","authors":["5017"],"categories":["bayareabites_2254","bayareabites_588"],"tags":["bayareabites_1590","bayareabites_1592","bayareabites_14741","bayareabites_1591","bayareabites_1589"],"label":"bayareabites"},"bayareabites_839":{"type":"posts","id":"bayareabites_839","meta":{"index":"posts_1591205157","site":"bayareabites","id":"839","score":null,"sort":[1200751620000]},"guestAuthors":[],"slug":"the-future-of-chinese-cuisine-in-the-us","title":"The Future of Chinese Cuisine in the US","publishDate":1200751620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780104,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":389},"headData":{"title":"The Future of Chinese Cuisine in the US | KQED","description":"(photo by Kevin Rosseel) The San Francisco Professional Food Society, the Asia Society and the Chinese Culture Center have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants: Why is Chinese food so bad in the US? Four experts will discuss the topic this coming week in an","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Future of Chinese Cuisine in the US","datePublished":"2008-01-19T14:07:00.000Z","dateModified":"2008-03-17T18:55:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"839 http://blogs.kqed.org/bayareabites/2008/01/19/the-future-of-chinese-cuisine-in-the-us/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/19/the-future-of-chinese-cuisine-in-the-us/","disqusTitle":"The Future of Chinese Cuisine in the US","path":"/bayareabites/839/the-future-of-chinese-cuisine-in-the-us","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s1600-h/chinese_neon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R5IXW3VZS3I/AAAAAAAAAUc/GFLvGSFhvdA/s320/chinese_neon.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(photo by Kevin Rosseel)\u003c/i>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.sfpfs.com/\">\u003cstrong>San Francisco Professional Food Society\u003c/strong>\u003c/a>, the \u003ca href=\"http://www.asiasociety.org/\">\u003cstrong>Asia Society\u003c/strong>\u003c/a> and the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a> have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants:\u003c/p>\n\u003cp>Why is Chinese food so bad in the US?\u003c/p>\n\u003cp>Four experts will discuss the topic this coming week in an event geared toward saavy travelers, frustrated diners and nostalgic expats alike. \u003ca href=\"http://nicolemones.com/\">\u003cstrong>Nicole Mones\u003c/strong>\u003c/a>, author of the novels \u003ci>Lost in Translation\u003c/i> as well as the more recent and relevant \u003ci>The Last Chinese Chef\u003c/i>, will join Martin Yan, that infamous TV chef, who is now atoning for his can-cook approach by establishing an eponymous \u003ca href=\"http://www.mycic.biz/\">\u003cstrong>Culinary Arts Center\u003c/strong>\u003c/a> in the Middle Kingdom itself. He hopes to teach American chefs how to cook real Chinese food. Rounding out the panel are Albert Cheng, former president of the \u003ca href=\"http://www.c-c-c.org/\">\u003cstrong>Chinese Culture Center\u003c/strong>\u003c/a>, and Alexander Ong, chef at \u003ca href=\"http://www.betelnutrestaurant.com/\">\u003cstrong>Betelnut Restaurant\u003c/strong>\u003c/a>. Olivia Wu will moderate what promises to be a lively discussion.\u003c/p>\n\u003cp>New York diners have already considered the question more deeply than we easy-going West Coasters. \u003ca href=\"http://www.nytimes.com/2007/06/15/opinion/15zagat.html?scp=3&sq=zagat+chinese+immigration\">\u003cstrong>Nina and Tim Zagat's opinion piece\u003c/strong>\u003c/a> in the \u003ci>New York Times\u003c/i> listed access to ingredients and immigration policies as key factors. Mones herself \u003ca href=\"http://www.nytimes.com/2007/08/05/magazine/05food-t.html?_r=1&scp=2&sq=nicole+mones&oref=slogin\">\u003cstrong>compared Eastern and Western culinary preferences\u003c/strong>\u003c/a>, recipes included, in her attempt to soften the question of why Chinese food in America is still in such a sorry state. \u003ca href=\"http://www.nydailynews.com/money/2008/01/07/2008-01-07_china_stops_delivering_best_chefs.html?page=0\">\u003cstrong>Continuing the debate\u003c/strong>\u003c/a>, the \u003ci>New York Daily News\u003c/i> suggested that a thriving economy and well-heeled diners in China means chefs can enjoy a better living by staying in their homeland rather than sweating it out. How many creative chefs want to leave their families to sling kung pao and mu shu and yet another order of potstickers when their compatriots appreciate innovative flavors and, more importantly, are willing to pay for them?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can't make the event but would like to taste a bit of the controversy for yourself, visit the SFPFS event announcement: they list several \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>restaurants in San Francisco Chinatown\u003c/strong>\u003c/a> recommended by the speakers.\u003c/p>\n\u003cp>\u003cstrong>The Future of Chinese Cuisine in the U.S.\u003c/strong>\u003cbr>Wednesday, January 23\u003cbr>6:00-8:30 pm\u003cbr>Chinese Culture Center of San Francisco\u003cbr>750 Kearny Street, between Clay and Washington\u003cbr>Third floor, San Francisco Financial District Hilton Hotel\u003cbr>$25 Members (SFPFS or Asia Society)\u003cbr>$35 Guests\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Visit the SFPFS website for \u003ca href=\"http://www.sfpfs.com/calendar/special_events/chinese_food.htm\">\u003cstrong>details and registration\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/839/the-future-of-chinese-cuisine-in-the-us","authors":["5018"],"categories":["bayareabites_2998","bayareabites_2254"],"tags":["bayareabites_475","bayareabites_14741","bayareabites_67"],"label":"bayareabites"},"bayareabites_834":{"type":"posts","id":"bayareabites_834","meta":{"index":"posts_1591205157","site":"bayareabites","id":"834","score":null,"sort":[1200138780000]},"guestAuthors":[],"slug":"insidestorytime-gourmets-reading-in-a-dive-bar","title":"InsideStoryTime: Gourmets Reading in a Dive Bar","publishDate":1200138780,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This Thursday, \u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a> will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: \u003ca href=\"http://www.houseofmondavi.com/\">\u003cstrong>Julia Flynn Siler\u003c/strong>\u003c/a>, \u003ca href=\"http://www.ronsaxen.com/\">\u003cstrong>Ron Saxen\u003c/strong>\u003c/a>, Cameron Heffernan and my ramen king friend, \u003ca href=\"http://www.andyraskin.com/\">\u003cstrong>Andy Raskin\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Stop by Delirium and make your way to the back room to listen to our stories about the weird, beautiful ways food flavors our lives.\u003c/p>\n\u003cp>Until then, here's a taste of what I'll be sharing:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s1600-h/hatching_chick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s320/hatching_chick.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Egg\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will hear a chick’s first cries long before you see it. Exactly 21 days after being laid, while still tightly curled within its shell, the chick begins to voice its unhappiness. Its last reserves of food have been absorbed; its protective shell is now cramped and dry. The first peeps rise from the egg weakly, intermittently, then through the day they grow more frequent and insistent. The egg flicks ever so slightly from side to side as the bird within struggles to stretch its wings. Hours later, a crack appears, the first sign of external pipping. Then the crack becomes a breathing hole, the breathing hole becomes a window, and the window opens wide enough for a head to push through. Finally, the shell cracks in half.\u003c/p>\n\u003cp>If all goes well -- if the temperature never varies from 100 degrees, if the humidity is not less than 65 percent, if the egg is not touched or moved, if the chick’s head is positioned correctly at the large end and not at the small, if it has enough energy, and if other chicks nearby cry out enough reassurance and motivation -- a wet, limp creature falls out. The entire process requires twenty-four hours, though the progress appears in idiosyncratic spurts. Each chick decides for itself if it wants to wait quietly before bursting forth in a few spectacular minutes. Or if it prefers a steady, plodding pace of birth.\u003c/p>\n\u003cp>Some chicks, of course, do not survive the stress of emerging from their shell. It’s hard work, and no one else can help. Its mother can only sit quietly above, keeping it warm. Humans must resist the urge to peel back a tip of shell or to turn the egg, with the best of intentions, so the poor chick can see the world upright. One must not assist except in the most dire circumstances, difficult to judge when wetness and blood and destruction are natural elements of the hatching. Some hatchers are able to look away as the chick dies, insisting that if it can’t fight its way out of its own shell, it won’t be strong enough for the rigors of life ahead....\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s1600-h/bullfrog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s320/bullfrog.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Photo by Mark Miller)\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Frog Hunting\u003c/strong>\u003c/p>\n\u003cp>Once the summer sun has set, my mother can begin catching frogs. Standing next to her kitchen door, she pulls on thick socks and heavy-soled clogs. In one hand she grasps a flashlight, and with the other, she pulls a long, narrow, transparently blue plastic bag saved from the morning’s delivery of the \u003ci>Kansas City Star\u003c/i>. Outside her home, a few hundred paces to the south, she arrives at her pond. Stepping softly along its muddy banks, she listens for the deep, throaty calls of the bullfrogs. \u003ci>Jug-o-rum, jug-o-rum, jug-o-rum\u003c/i>. They will continue their chorus throughout the night, filling the humid air with their reassuring vibrations and the occasional, watery \u003ci>plop!\u003c/i> of surprise.\u003c/p>\n\u003cp>To kill a frog, like the killing of any animal, is routine for those who live next to their food, though perhaps unimaginable for those who call their meat by another name. One fearless swipe of the cleaver will sever head immediately from body. Two quick nicks trim the fingers and toes down past their webbing, and a final slash along the backbone readies the skin for removal. Here, a cloth or a pair of pliers is useful: catch a firm grip on the edge of the skin and pull back toward the legs in one firm, smooth rip. Like a diver from a scuba suit, the frog’s lean, muscular body emerges pale and shimmering....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a>\u003cbr>Thursday, January 17, 2008\u003cbr>7 - 9 pm\u003cbr>\u003cstrong>Delirium\u003c/strong>\u003cbr>3139 16th Street (btwn Valencia & Guerrero)\u003cbr>San Francisco, CA 94103\u003cbr>(415) 552-5525\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=Delirium+san+francisco&ie=UTF8&z=15&iwloc=A&om=1\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780104,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":716},"headData":{"title":"InsideStoryTime: Gourmets Reading in a Dive Bar | KQED","description":"This Thursday, InsideStoryTime will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: Julia Flynn Siler, Ron Saxen, Cameron Heffernan and my ramen king friend, Andy Raskin. Stop by Delirium and make your way to the back room to listen to our stories about","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"InsideStoryTime: Gourmets Reading in a Dive Bar","datePublished":"2008-01-12T11:53:00.000Z","dateModified":"2008-03-17T18:55:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"834 http://blogs.kqed.org/bayareabites/2008/01/12/insidestorytime-gourmets-reading-in-a-dive-bar/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/01/12/insidestorytime-gourmets-reading-in-a-dive-bar/","disqusTitle":"InsideStoryTime: Gourmets Reading in a Dive Bar","path":"/bayareabites/834/insidestorytime-gourmets-reading-in-a-dive-bar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This Thursday, \u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a> will kick off its 2008 series of literary readings with a food-themed evening. Yours truly will join four other local writers: \u003ca href=\"http://www.houseofmondavi.com/\">\u003cstrong>Julia Flynn Siler\u003c/strong>\u003c/a>, \u003ca href=\"http://www.ronsaxen.com/\">\u003cstrong>Ron Saxen\u003c/strong>\u003c/a>, Cameron Heffernan and my ramen king friend, \u003ca href=\"http://www.andyraskin.com/\">\u003cstrong>Andy Raskin\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Stop by Delirium and make your way to the back room to listen to our stories about the weird, beautiful ways food flavors our lives.\u003c/p>\n\u003cp>Until then, here's a taste of what I'll be sharing:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s1600-h/hatching_chick.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS2I/AAAAAAAAAUU/C1zdtJcBalI/s320/hatching_chick.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Egg\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hear a chick’s first cries long before you see it. Exactly 21 days after being laid, while still tightly curled within its shell, the chick begins to voice its unhappiness. Its last reserves of food have been absorbed; its protective shell is now cramped and dry. The first peeps rise from the egg weakly, intermittently, then through the day they grow more frequent and insistent. The egg flicks ever so slightly from side to side as the bird within struggles to stretch its wings. Hours later, a crack appears, the first sign of external pipping. Then the crack becomes a breathing hole, the breathing hole becomes a window, and the window opens wide enough for a head to push through. Finally, the shell cracks in half.\u003c/p>\n\u003cp>If all goes well -- if the temperature never varies from 100 degrees, if the humidity is not less than 65 percent, if the egg is not touched or moved, if the chick’s head is positioned correctly at the large end and not at the small, if it has enough energy, and if other chicks nearby cry out enough reassurance and motivation -- a wet, limp creature falls out. The entire process requires twenty-four hours, though the progress appears in idiosyncratic spurts. Each chick decides for itself if it wants to wait quietly before bursting forth in a few spectacular minutes. Or if it prefers a steady, plodding pace of birth.\u003c/p>\n\u003cp>Some chicks, of course, do not survive the stress of emerging from their shell. It’s hard work, and no one else can help. Its mother can only sit quietly above, keeping it warm. Humans must resist the urge to peel back a tip of shell or to turn the egg, with the best of intentions, so the poor chick can see the world upright. One must not assist except in the most dire circumstances, difficult to judge when wetness and blood and destruction are natural elements of the hatching. Some hatchers are able to look away as the chick dies, insisting that if it can’t fight its way out of its own shell, it won’t be strong enough for the rigors of life ahead....\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s1600-h/bullfrog.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R4i8bXVZS1I/AAAAAAAAAUM/Al7jKOO_me0/s320/bullfrog.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>(Photo by Mark Miller)\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Frog Hunting\u003c/strong>\u003c/p>\n\u003cp>Once the summer sun has set, my mother can begin catching frogs. Standing next to her kitchen door, she pulls on thick socks and heavy-soled clogs. In one hand she grasps a flashlight, and with the other, she pulls a long, narrow, transparently blue plastic bag saved from the morning’s delivery of the \u003ci>Kansas City Star\u003c/i>. Outside her home, a few hundred paces to the south, she arrives at her pond. Stepping softly along its muddy banks, she listens for the deep, throaty calls of the bullfrogs. \u003ci>Jug-o-rum, jug-o-rum, jug-o-rum\u003c/i>. They will continue their chorus throughout the night, filling the humid air with their reassuring vibrations and the occasional, watery \u003ci>plop!\u003c/i> of surprise.\u003c/p>\n\u003cp>To kill a frog, like the killing of any animal, is routine for those who live next to their food, though perhaps unimaginable for those who call their meat by another name. One fearless swipe of the cleaver will sever head immediately from body. Two quick nicks trim the fingers and toes down past their webbing, and a final slash along the backbone readies the skin for removal. Here, a cloth or a pair of pliers is useful: catch a firm grip on the edge of the skin and pull back toward the legs in one firm, smooth rip. Like a diver from a scuba suit, the frog’s lean, muscular body emerges pale and shimmering....\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.insidestorytime.com/\">\u003cstrong>InsideStoryTime\u003c/strong>\u003c/a>\u003cbr>Thursday, January 17, 2008\u003cbr>7 - 9 pm\u003cbr>\u003cstrong>Delirium\u003c/strong>\u003cbr>3139 16th Street (btwn Valencia & Guerrero)\u003cbr>San Francisco, CA 94103\u003cbr>(415) 552-5525\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=Delirium+san+francisco&ie=UTF8&z=15&iwloc=A&om=1\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/834/insidestorytime-gourmets-reading-in-a-dive-bar","authors":["5018"],"categories":["bayareabites_2254"],"tags":["bayareabites_14741","bayareabites_67"],"label":"bayareabites"},"bayareabites_723":{"type":"posts","id":"bayareabites_723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"723","score":null,"sort":[1189610760000]},"guestAuthors":[],"slug":"food-in-fashion","title":"Food in Fashion","publishDate":1189610760,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tottn-731238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tottn-731235.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>While I don't really want to wear clothes made out of food, I do like gawking at them. You can find plenty of food fashions online. Start with the classic \u003cb>\u003ca href=\"http://www.hatsofmeat.com/\">Hats of Meat\u003c/a>\u003c/b> web site with fashions that include the pork pie hat made of pork, the base-bull cap made from ground beef and flank steak and the ever popular brisket yarmulke. \u003c/p>\n\u003cp>For several years we have also ogled fashions made out of chocolate. Not edible underwear, but actual clothing. There was \u003cb>\u003ca href=\"http://www.starchefs.com/events/chocolate_show/2003/html/fashion_gala.shtml\">2003 Chocolate Show\u003c/a>\u003c/b>, the \u003cb>\u003ca href=\"http://gonyc.about.com/od/photogalleries/ss/chocolateshow04.htm\">2004 Chocolate Show\u003c/a>\u003c/b> and even a \u003cb>\u003ca href=\"http://www.foodnetwork.com/food/show_cc/episode/0,2495,FOOD_20077_48617,00.html\">Food Network Chocolate Runway Challenge\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Now you too can gape at the goods. On Wednesday September 26th the Golden Gate Restaurant Association will hold the annual event \"Toast of the Town: Where Food Meets Fashion\" showcasing cutting-edge edible designs created jointly by San Francisco chefs and fashion designers. Check out a \u003cb>\u003ca href=\"http://www.rivera-pr.com/tott.mov\">cool movie\u003c/a>\u003c/b> about the event.\u003c/p>\n\u003cp>Chefs involved in the food fashion runway will include Food & Wine Magazine's 2007 Rising Star Chef Sean O'Brien of Myth, James Beard award winning Hubert Keller of Fleur de Lys, and Chronicle Rising Star Chef's Elizabeth Falkner of Citizen Cake, Loretta Keller of Coco 500, Anjan & Emily Mitra of Dosa, Sharon Adriana of Gialina, Stuart Brioza of Rubicon, Bruce Hill of Bix and Restaurant Picco, Staffan Terje of Perbacco, Mitchell and Steven Rosenthal of Town Hall and Salt House, and Tim Luym of Poleng Lounge. MC and host Marisa Churchill from Bravo TV's \"Top Chef\", and Tres Agaves Bartender Ashley Miller will also create culinary designs.\u003c/p>\n\u003cp>Taste signature dishes from San Francisco chefs including Chris Cosentino of Boccalone/Incanto, Mike Selvera of Bar Crudo, Craig Stoll of Delfina, Mark Gordon of Terzo, and many more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wine and beverage stations will be situated throughout the great hall at the Old Federal Reserve Building where talented chefs will cook the night away. Sneak into the speakeasy, sponsored by Bourbon & Branch, on the 2nd floor balcony. \u003c/p>\n\u003cp>\u003cb>Toast of the Town: Where Food Meets Fashion\u003c/b>\u003cbr>Wednesday, September 26th; 6:30pm-10:00pm (VIP Event Begins at 6pm)\u003cbr>Old Federal Reserve Building, 301 Battery Street\u003cbr>For more information, visit: \u003cbr>\u003cb>\u003ca href=\"http://www.ggra.org/news.asp?newsid=17518&menuid=1248&submenuid=1794\">Golden Gate Restaurant Association\u003c/a>\u003c/b> or call 415.781.5348.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: Toast of the Town benefits the GGRA PAC, which represents and promotes the interests of the food service and hospitality industry in the San Francisco Bay Area.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1189610760,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":399},"headData":{"title":"Food in Fashion | KQED","description":"While I don't really want to wear clothes made out of food, I do like gawking at them. You can find plenty of food fashions online. Start with the classic Hats of Meat web site with fashions that include the pork pie hat made of pork, the base-bull cap made from ground beef and flank","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food in Fashion","datePublished":"2007-09-12T15:26:00.000Z","dateModified":"2007-09-12T15:26:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"723 http://blogs.kqed.org/bayareabites/2007/09/12/food-in-fashion/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/09/12/food-in-fashion/","disqusTitle":"Food in Fashion","path":"/bayareabites/723/food-in-fashion","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tottn-731238.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tottn-731235.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>While I don't really want to wear clothes made out of food, I do like gawking at them. You can find plenty of food fashions online. Start with the classic \u003cb>\u003ca href=\"http://www.hatsofmeat.com/\">Hats of Meat\u003c/a>\u003c/b> web site with fashions that include the pork pie hat made of pork, the base-bull cap made from ground beef and flank steak and the ever popular brisket yarmulke. \u003c/p>\n\u003cp>For several years we have also ogled fashions made out of chocolate. Not edible underwear, but actual clothing. There was \u003cb>\u003ca href=\"http://www.starchefs.com/events/chocolate_show/2003/html/fashion_gala.shtml\">2003 Chocolate Show\u003c/a>\u003c/b>, the \u003cb>\u003ca href=\"http://gonyc.about.com/od/photogalleries/ss/chocolateshow04.htm\">2004 Chocolate Show\u003c/a>\u003c/b> and even a \u003cb>\u003ca href=\"http://www.foodnetwork.com/food/show_cc/episode/0,2495,FOOD_20077_48617,00.html\">Food Network Chocolate Runway Challenge\u003c/a>\u003c/b>. \u003c/p>\n\u003cp>Now you too can gape at the goods. On Wednesday September 26th the Golden Gate Restaurant Association will hold the annual event \"Toast of the Town: Where Food Meets Fashion\" showcasing cutting-edge edible designs created jointly by San Francisco chefs and fashion designers. Check out a \u003cb>\u003ca href=\"http://www.rivera-pr.com/tott.mov\">cool movie\u003c/a>\u003c/b> about the event.\u003c/p>\n\u003cp>Chefs involved in the food fashion runway will include Food & Wine Magazine's 2007 Rising Star Chef Sean O'Brien of Myth, James Beard award winning Hubert Keller of Fleur de Lys, and Chronicle Rising Star Chef's Elizabeth Falkner of Citizen Cake, Loretta Keller of Coco 500, Anjan & Emily Mitra of Dosa, Sharon Adriana of Gialina, Stuart Brioza of Rubicon, Bruce Hill of Bix and Restaurant Picco, Staffan Terje of Perbacco, Mitchell and Steven Rosenthal of Town Hall and Salt House, and Tim Luym of Poleng Lounge. MC and host Marisa Churchill from Bravo TV's \"Top Chef\", and Tres Agaves Bartender Ashley Miller will also create culinary designs.\u003c/p>\n\u003cp>Taste signature dishes from San Francisco chefs including Chris Cosentino of Boccalone/Incanto, Mike Selvera of Bar Crudo, Craig Stoll of Delfina, Mark Gordon of Terzo, and many more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wine and beverage stations will be situated throughout the great hall at the Old Federal Reserve Building where talented chefs will cook the night away. Sneak into the speakeasy, sponsored by Bourbon & Branch, on the 2nd floor balcony. \u003c/p>\n\u003cp>\u003cb>Toast of the Town: Where Food Meets Fashion\u003c/b>\u003cbr>Wednesday, September 26th; 6:30pm-10:00pm (VIP Event Begins at 6pm)\u003cbr>Old Federal Reserve Building, 301 Battery Street\u003cbr>For more information, visit: \u003cbr>\u003cb>\u003ca href=\"http://www.ggra.org/news.asp?newsid=17518&menuid=1248&submenuid=1794\">Golden Gate Restaurant Association\u003c/a>\u003c/b> or call 415.781.5348.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: Toast of the Town benefits the GGRA PAC, which represents and promotes the interests of the food service and hospitality industry in the San Francisco Bay Area.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/723/food-in-fashion","authors":["5020"],"tags":["bayareabites_77","bayareabites_14741","bayareabites_418"],"label":"bayareabites"},"bayareabites_699":{"type":"posts","id":"bayareabites_699","meta":{"index":"posts_1591205157","site":"bayareabites","id":"699","score":null,"sort":[1186988460000]},"guestAuthors":[],"slug":"slideluckpotshow-in-san-francisco","title":"Slideluckpotshow in San Francisco!","publishDate":1186988460,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1186988460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":763},"headData":{"title":"Slideluckpotshow in San Francisco! | KQED","description":"This past weekend many of my favorite activities came together under one roof for one night only in San Francisco. On Saturday August 12, from 7 - 9 PM Slideluckpotshow brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Slideluckpotshow in San Francisco!","datePublished":"2007-08-13T07:01:00.000Z","dateModified":"2007-08-13T07:01:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"699 http://blogs.kqed.org/bayareabites/2007/08/13/slideluckpotshow-in-san-francisco/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/13/slideluckpotshow-in-san-francisco/","disqusTitle":"Slideluckpotshow in San Francisco!","path":"/bayareabites/699/slideluckpotshow-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755994.gif\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/slideluckpotshow_main_logo-755992.gif\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\n\u003cp>This past weekend many of my favorite activities came together under one roof for \u003ca href=\"http://slideluckpotshow.com/sanfrancisco.php\">one night only in San Francisco\u003c/a>. On Saturday August 12, from 7 - 9 PM \u003ca href=\"http://slideluckpotshow.com/index.php\">Slideluckpotshow\u003c/a> brought handmade food, art, artists, friendliness, beautiful thought-provoking images, eating new things, seeing old friends and making new ones, giddy excitement at the spontaneousness of it all, and deeply inspiring ideas about creating community together. It met me when I left the just cooling breeze of San Francisco's dusk and entered the vast white space that is \u003ca href=\"http://www.sandboxstudio.com/\">Sandbox Studios\u003c/a> on Minnesota Street. \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/08/slideluckpotsho.html\">Slideluckpotshow met all my expectations\u003c/a> and then far exceeded them in a few minutes, when, after arriving too early with my carpool, put me to \"work\" being a 20 minute volunteer.\u003c/p>\n\u003cp>The first time I read about Slideluckpotshow was in \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=press\">Time Out NY\u003c/a> on a trip there. I kicked myself for not thinking of the brilliant idea myself. And then I wished I still lived in New York City. Well, for a minute, at any rate.\u003c/p>\n\u003cp>Recently, via Marcia of \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a> and through an odd series of random emails, all mere days before the event, I heard that Slideluckpotshow was coming to my fine, fair city. I could barely contain myself long enough to think about what dish I might create to welcome Slideluckpotshow's founder \u003ca href=\"http://heyhotshot.com/blog/2006/06/05/an-interview-with-casey-kelbaugh/\">Casey Kelbaugh\u003c/a> and his crew. How could I convince them to come to SF again? How could I gather all the troops possibly interested in coming to an event displaying such an incredible amalgamation of ideas?\u003c/p>\n\u003cp>It's true, \u003ca href=\"http://www.flickr.com/groups/35034356356@N01/discuss/72157600694209134/\">Slideluckpotshow had little advertising\u003c/a>. Until I posted the information on eggbeater no one I knew had heard of it or realized they were coming SF at all. Which is really unfortunate, because it was right up our alley!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The requirements for attending for Slideluckpotshow were easy. Make \u003ca href=\"http://slideluckpotshow.com/index2.php?PageName=recipes\">food\u003c/a> (I made enough for 30 people but most people made enough for about 12, depending on the portion size), or bring really good dishes from a reputable prepared-food vending source. Make or bring great beverages. If the first two are not possible, give a good donation at the door. {My friend DB gave $10.} Come hungry at least a few minutes, or up to 2 hours, before the slide-show. Be prepared to sit on the ground if you don't get there early enough to nab a seat in a chair or on a comfy couch. Wear the eye glasses you do for watching a movie, if needed. Enter a small body of images for the show and make the deadline. Or don't submit \"slides\" but be prepared for seeing/ experiencing a wide range of aesthetics and mediums projected on a 20 foot screen via an Apple computer. There were two sections of the slide show, each running at about an hour, with an intermission in the middle.\u003c/p>\n\u003cp>My favorite artists from Saturday night's SF showing are the following:\u003c/p>\n\u003cp>\u003ca href=\"http://www.jessicarosen.com/T001.html\">Jessica Rosen\u003c/a>'s powerful images of transsexual women in Brazil, high contrast, slightly ironic (fashion or not?) portraits by \u003ca href=\"http://www.olivierlaude.com/\">Olivier Laude\u003c/a>, \u003ca href=\"http://jonathansolo.tribe.net/\">Jonathan Solo\u003c/a>'s graphite pencil work wherein he, \"collages the drawings... to create meta-feminine/masculine figures from a fantastical assemblage of physical characteristics.\" There were two artists whose photographic \u003ca href=\"http://www.hsfoto.com/portfolio.htm\">documentation of America's wars\u003c/a> in Iraq and Afghanistan reached into my core, but \u003ca href=\"http://www.hsfoto.com/biography.htm\">Heidi Schumann\u003c/a>'s images and astute interplay between sound (all the slide-sets were accompanied by music of the artist's choice) rendered me speechless. Although it's difficult to pick a favorite set and artist, I will. \u003ca href=\"http://www.gasperak.com/\">Tim Gasperak\u003c/a> contributed a series of photographs stark, detailed, evocative, lovely and textured from two series, \u003ca href=\"http://www.gasperak.com/gallery/iceland/14.php\">Mystery of Iceland\u003c/a> and \u003ca href=\"http://www.gasperak.com/gallery/landscapes/12.php\">Isolated Landscapes\u003c/a>. Even \u003ca href=\"http://www.gasperak.com/about/\">his bio\u003c/a> is well written.\u003c/p>\n\u003cp>What did I make for the pot-luck? A fruit salad composed of the juiciest, most absolute ripe beyond ripe farmers' market fruit. Something similar to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/gazpacho-shuna-athens-late-summer.jsp\">Shuna & Athen's Famous Gazpacho\u003c/a>. A quick photo of the finished bowl can be found \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091965526/\">by clicking on this link\u003c/a>. From my assembled posse there was also a beautiful pecan-peach cake made by \u003ca href=\"http://marcsala.blogspot.com/\">Marc,\u003c/a> and a clean squid and broad bean salad made by none other than \u003ca href=\"http://www.inpraiseofsardines.com/\">Brett\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Slideluckpotshow could not be a better event for me: a chef with over 10 years of fine art training and a BFA in photography. If you're a person who appreciates Open Studios or museums, \u003ca href=\"http://www.flickr.com/search/?q=slideluckpotshow&w=all\">Flickr\u003c/a> or \u003ca href=\"http://www.jpgmag.com/\">JPG\u003c/a>, or just the occasional food porn photograph, this is an event I beg of you to attend if \u003ca href=\"http://www.flickr.com/photos/aranyamei/1091107155/\">it comes to a wide open room\u003c/a> near you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/699/slideluckpotshow-in-san-francisco","authors":["5021"],"categories":["bayareabites_109","bayareabites_90"],"tags":["bayareabites_127","bayareabites_250","bayareabites_14741","bayareabites_110","bayareabites_58"],"label":"bayareabites"},"bayareabites_624":{"type":"posts","id":"bayareabites_624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"624","score":null,"sort":[1180281000000]},"guestAuthors":[],"slug":"crafty-cooks","title":"Crafty Cooks","publishDate":1180281000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1180281000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":558},"headData":{"title":"Crafty Cooks | KQED","description":"At last week's Maker Faire I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. What happens when you fold together San Francisco's cult of craft with its love of all things sweet or","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Crafty Cooks","datePublished":"2007-05-27T15:50:00.000Z","dateModified":"2007-05-27T15:50:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"624 http://blogs.kqed.org/bayareabites/2007/05/27/crafty-cooks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/27/crafty-cooks/","disqusTitle":"Crafty Cooks","path":"/bayareabites/624/crafty-cooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/624/crafty-cooks","authors":["5018"],"tags":["bayareabites_127","bayareabites_14741","bayareabites_178","bayareabites_243","bayareabites_67"],"label":"bayareabites"},"bayareabites_604":{"type":"posts","id":"bayareabites_604","meta":{"index":"posts_1591205157","site":"bayareabites","id":"604","score":null,"sort":[1178544480000]},"guestAuthors":[],"slug":"rhubarb-verbena-sabayon-the-pastry-chef-conference","title":"Rhubarb-Verbena Sabayon, The Pastry Chef Conference","publishDate":1178544480,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0716.JPG\">\u003cbr>\nShuna Lydon & Sherry Yard, both on team #1.\u003c/p>\n\u003cp>A number of months ago I received an email from an old pastry chef of mine, \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/shunas-famous-gingerbread.jsp\">Stephen Durfee\u003c/a>, who is now an instructor at \u003ca href=\"http://www.ciachef.edu/california/default.asp\">The Culinary Institute of America, Greystone campus in Napa Valley\u003c/a>. He was letting me know I would soon receive an invitation to \u003ca href=\"http://www.ciaprochef.com/bandp_2006/index.html\">The Fifth Annual Worlds of Flavor Baking & Pastry Arts Invitational Retreat\u003c/a>.\u003c/p>\n\u003cp>But I thought I would have to respectfully decline, because I am not currently working for a specific establishment. The only name on my chef's jacket is my own. I could not be more grateful that Stephen talked me out of my no.\u003c/p>\n\u003cp>For 3 1/2 days at the end of April I breathed, thought, emoted, questioned, hypothesized, puzzled over, laughed about, informed, taught, learned, listened, typed, photographed, argued and dreamt pastry and dessert making. {I also \"live-blogged\" it. Find the blow-by-blow \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">by clicking on this link\u003c/a>.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0704.JPG\">\u003cbr>\nNotes from the Ideation Session before we went into the kitchen to start creating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0709.JPG\">\u003cbr>\nThe dessert ideas and chef teams that were formed our team's Ideation Session.\u003c/p>\n\u003cp>From 8:30 am until near 8 pm every day our 70 plus pastry chef and industry representatives' gaggle went from demonstration, to lecture, to lunch, and then at night many of us went out to dine and commiserate. On the last day and a half we were broken up into 5 teams on the basis of various themes and asked to create 4 desserts each.\u003c/p>\n\u003cp>Team #1, my own, was themed \"Health and Agriculture.\" In the one hour Ideation Session \u003ca href=\"http://www.pastryscoop.com/about_advisory_yard.html\">Sherry Yard\u003c/a> and I threw out a lot of excited ideas, were reigned in, we all picked partners and then walked into the palatial kitchens that make up CIA's kitchen classroom. For the 'fruit dessert' my cohort/teammate was Master Bread Baker \u003ca href=\"http://www.donrockwell.com/index.php?showtopic=346\">Mark Furstenberg\u003c/a> from Washington DC.\u003c/p>\n\u003cp>The idea was we would showcase one ingredient, rhubarb. Although rhubarb is not a fruit, it's what's most in season right this minute, and I wanted to show off a special method I have of cooking/treating it, so as to preserve its original integrity, its rhubarb-ness. I like to hot-sugar poach the stalk in such a way as to keep it's crunchy, sour nature. {For a full explanation and recipe, order the \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/backissues.html\">Spring 2006 issue of Edible San Francisco\u003c/a>, where I went into great detail about osmotic reciprocity and why rhubarb always turns into mushy, stringy baby food when it's introduced to heat.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0732.JPG\">\u003cbr>\nVerbena from the Julia Child Gardens at CIA, infused cream and rhubarb juice.\u003c/p>\n\u003cp>Mark made a slightly savory biscotti of cornmeal and toasted almonds, and besides the rhubarb I wanted something to mediate the textures and flavors of the rhubarb and cornmeal cookie. \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Plated dessert\u003c/a> making is about balance. Pastry chefs are always thinking about texture, flavor, presentation, sweetness, acid, production, size, plating speed, accessibility, temperature, and the food you ate before eating our courses. The best desserts are the ones not made on autopilot. Don't get me wrong, I like my lemon bars, chocolate eclairs and creme brulee, but I want the pastry chef to be paying attention to all the ingredients to produce the best possible taste sensation.\u003c/p>\n\u003cp>Because of rhubarb's high acid content, it likes to be married with fat. I ate at Gary Danko recently and was not surprised to see rhubarb paired with foie gras. Rhubarb likes butter, cream, creme fraiche, and eggs. But the actual flavor of rhubarb is fairly subtle. If I want a diner to really taste it, I try and make pairings that are of complementary, not competitive flavors.\u003c/p>\n\u003cp>To this end, I made a light and aromatic, herbaceous sabayon. Instead of wine or alcohol, though, I juiced rhubarb raw through an extractor. If you have time for all these steps I can guarantee you an elegant and voluptuous, seasonal dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">David Winsberg of Happy Quail Farm\u003c/a>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">s\u003c/a> said that he'll have rhubarb through 'til August, but Sabayon is a perfect foil for most fresh fruits, especially berries and stone fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0493.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0495.JPG\">\u003c/p>\n\u003cp>RHUBARB-VERBENA SABAYON\u003c/p>\n\u003cp>Large Egg Yolks 4-6 each\u003cbr>\nSugar 1/4 cup\u003cbr>\nHoney 3 Tablespoons + (2 Tablespoons: later)\u003cbr>\nSea or Kosher Salt Pinch\u003c/p>\n\u003cp>Rhubarb Juice 3/4 Cup\u003c/p>\n\u003cp>*Verbena, fresh The leaves from 3 stalks\u003cbr>\nHeavy Cream, not ultra pasteurized 2 Cups (I use Clover Organic.)\u003c/p>\n\u003cp>*\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_54.php\">Knoll Farms\u003c/a> has some of the best Verbena available in the Bay Area.\u003c/p>\n\u003cp>1. Infuse cream and lightly crushed Verbena leaves and stems in a non-reactive pot by heating with low flame until hot. Shut off heat and let steep for at least one hour, preferably more. Do not allow mixture to boil. You can sprinkle in a little sugar to help with infusion.\u003cbr>\n2. After cream has steeped, turn flame to medium until hot to the touch and strain through a fine meshed sieve. Chill cream in ice batch until very cold. (This step may be done 1-2 days before making Sabayon.)\u003cbr>\n3. Combine first four ingredients in the bowl of a stand mixer. Whisk yolks to break apart before adding sugar and salt.\u003cbr>\n4. Set bowl over a pot of boiling water. Bottom of bowl should not touch water. The steam is what's cooking the Sabayon.\u003cbr>\n5. Whisk thoroughly and rapidly, without pause, and, using your other hand, pour rhubarb juice into yolks a little at a time, letting custard thicken a little before adding more. When all liquid has been added, whisk until mixture holds a visible \"trail\" and has become quite thick.\u003cbr>\n6. Place bowl on stand mixer fitted with a whisk attachment and set speed to medium. Add extra 2 Tablespoons of honey now. If it looks like honey spun to attach itself to the side of the bowl, stop mixer and scrape down Sabayon with a spatula to combine.\u003cbr>\n7. Increasing speed incrementally, whisk until custard is light and voluminous.\u003cbr>\n8. Whisk Verbena infused cream until soft peaks form.\u003cbr>\n9. When Sabayon is ready, transfer into a larger bowl.\u003cbr>\n10. Using the most pliable spatula in your kitchen, fold whipped cream into Sabayon in three distinctive additions. Fold intentionally, from the inside of the bowl to the outermost edge. Each stroke counts. If you over mix these two ingredients your Sabayon will deflate to the point of liquidization.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0742.JPG\">\u003cbr>\nRhubarb-Verbena Sabayon with Crunchy Poached Rhubarb, Corn-Almond Biscotti and Marshall Farms Star Thistle Honey. Pastry Chef Authors: Shuna Lydon & Mark Furstenberg.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sabayon keeps, refrigerated, for 1 day, but it is best the day it is made.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207778616,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1105},"headData":{"title":"Rhubarb-Verbena Sabayon, The Pastry Chef Conference | KQED","description":"Shuna Lydon & Sherry Yard, both on team #1. A number of months ago I received an email from an old pastry chef of mine, Stephen Durfee, who is now an instructor at The Culinary Institute of America, Greystone campus in Napa Valley. He was letting me know I would soon receive an invitation to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rhubarb-Verbena Sabayon, The Pastry Chef Conference","datePublished":"2007-05-07T13:28:00.000Z","dateModified":"2008-04-09T22:03:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"604 http://blogs.kqed.org/bayareabites/2007/05/07/rhubarb-verbena-sabayon-the-pastry-chef-conference/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/07/rhubarb-verbena-sabayon-the-pastry-chef-conference/","disqusTitle":"Rhubarb-Verbena Sabayon, The Pastry Chef Conference","path":"/bayareabites/604/rhubarb-verbena-sabayon-the-pastry-chef-conference","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0716.JPG\">\u003cbr>\nShuna Lydon & Sherry Yard, both on team #1.\u003c/p>\n\u003cp>A number of months ago I received an email from an old pastry chef of mine, \u003ca href=\"http://www.kqed.org/weblog/food/2006/01/shunas-famous-gingerbread.jsp\">Stephen Durfee\u003c/a>, who is now an instructor at \u003ca href=\"http://www.ciachef.edu/california/default.asp\">The Culinary Institute of America, Greystone campus in Napa Valley\u003c/a>. He was letting me know I would soon receive an invitation to \u003ca href=\"http://www.ciaprochef.com/bandp_2006/index.html\">The Fifth Annual Worlds of Flavor Baking & Pastry Arts Invitational Retreat\u003c/a>.\u003c/p>\n\u003cp>But I thought I would have to respectfully decline, because I am not currently working for a specific establishment. The only name on my chef's jacket is my own. I could not be more grateful that Stephen talked me out of my no.\u003c/p>\n\u003cp>For 3 1/2 days at the end of April I breathed, thought, emoted, questioned, hypothesized, puzzled over, laughed about, informed, taught, learned, listened, typed, photographed, argued and dreamt pastry and dessert making. {I also \"live-blogged\" it. Find the blow-by-blow \u003ca href=\"http://eggbeater.typepad.com/shuna/pastry_chef_conference_2007/index.html\">by clicking on this link\u003c/a>.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0704.JPG\">\u003cbr>\nNotes from the Ideation Session before we went into the kitchen to start creating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0709.JPG\">\u003cbr>\nThe dessert ideas and chef teams that were formed our team's Ideation Session.\u003c/p>\n\u003cp>From 8:30 am until near 8 pm every day our 70 plus pastry chef and industry representatives' gaggle went from demonstration, to lecture, to lunch, and then at night many of us went out to dine and commiserate. On the last day and a half we were broken up into 5 teams on the basis of various themes and asked to create 4 desserts each.\u003c/p>\n\u003cp>Team #1, my own, was themed \"Health and Agriculture.\" In the one hour Ideation Session \u003ca href=\"http://www.pastryscoop.com/about_advisory_yard.html\">Sherry Yard\u003c/a> and I threw out a lot of excited ideas, were reigned in, we all picked partners and then walked into the palatial kitchens that make up CIA's kitchen classroom. For the 'fruit dessert' my cohort/teammate was Master Bread Baker \u003ca href=\"http://www.donrockwell.com/index.php?showtopic=346\">Mark Furstenberg\u003c/a> from Washington DC.\u003c/p>\n\u003cp>The idea was we would showcase one ingredient, rhubarb. Although rhubarb is not a fruit, it's what's most in season right this minute, and I wanted to show off a special method I have of cooking/treating it, so as to preserve its original integrity, its rhubarb-ness. I like to hot-sugar poach the stalk in such a way as to keep it's crunchy, sour nature. {For a full explanation and recipe, order the \u003ca href=\"http://www.ediblesanfrancisco.net/ESF/backissues.html\">Spring 2006 issue of Edible San Francisco\u003c/a>, where I went into great detail about osmotic reciprocity and why rhubarb always turns into mushy, stringy baby food when it's introduced to heat.}\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0732.JPG\">\u003cbr>\nVerbena from the Julia Child Gardens at CIA, infused cream and rhubarb juice.\u003c/p>\n\u003cp>Mark made a slightly savory biscotti of cornmeal and toasted almonds, and besides the rhubarb I wanted something to mediate the textures and flavors of the rhubarb and cornmeal cookie. \u003ca href=\"http://eggbeater.typepad.com/shuna/plated_desserts/index.html\">Plated dessert\u003c/a> making is about balance. Pastry chefs are always thinking about texture, flavor, presentation, sweetness, acid, production, size, plating speed, accessibility, temperature, and the food you ate before eating our courses. The best desserts are the ones not made on autopilot. Don't get me wrong, I like my lemon bars, chocolate eclairs and creme brulee, but I want the pastry chef to be paying attention to all the ingredients to produce the best possible taste sensation.\u003c/p>\n\u003cp>Because of rhubarb's high acid content, it likes to be married with fat. I ate at Gary Danko recently and was not surprised to see rhubarb paired with foie gras. Rhubarb likes butter, cream, creme fraiche, and eggs. But the actual flavor of rhubarb is fairly subtle. If I want a diner to really taste it, I try and make pairings that are of complementary, not competitive flavors.\u003c/p>\n\u003cp>To this end, I made a light and aromatic, herbaceous sabayon. Instead of wine or alcohol, though, I juiced rhubarb raw through an extractor. If you have time for all these steps I can guarantee you an elegant and voluptuous, seasonal dessert.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">David Winsberg of Happy Quail Farm\u003c/a>\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_41.php\">s\u003c/a> said that he'll have rhubarb through 'til August, but Sabayon is a perfect foil for most fresh fruits, especially berries and stone fruit.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0493.JPG\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0495.JPG\">\u003c/p>\n\u003cp>RHUBARB-VERBENA SABAYON\u003c/p>\n\u003cp>Large Egg Yolks 4-6 each\u003cbr>\nSugar 1/4 cup\u003cbr>\nHoney 3 Tablespoons + (2 Tablespoons: later)\u003cbr>\nSea or Kosher Salt Pinch\u003c/p>\n\u003cp>Rhubarb Juice 3/4 Cup\u003c/p>\n\u003cp>*Verbena, fresh The leaves from 3 stalks\u003cbr>\nHeavy Cream, not ultra pasteurized 2 Cups (I use Clover Organic.)\u003c/p>\n\u003cp>*\u003ca href=\"http://www.cuesa.org/markets/farmers/farm_54.php\">Knoll Farms\u003c/a> has some of the best Verbena available in the Bay Area.\u003c/p>\n\u003cp>1. Infuse cream and lightly crushed Verbena leaves and stems in a non-reactive pot by heating with low flame until hot. Shut off heat and let steep for at least one hour, preferably more. Do not allow mixture to boil. You can sprinkle in a little sugar to help with infusion.\u003cbr>\n2. After cream has steeped, turn flame to medium until hot to the touch and strain through a fine meshed sieve. Chill cream in ice batch until very cold. (This step may be done 1-2 days before making Sabayon.)\u003cbr>\n3. Combine first four ingredients in the bowl of a stand mixer. Whisk yolks to break apart before adding sugar and salt.\u003cbr>\n4. Set bowl over a pot of boiling water. Bottom of bowl should not touch water. The steam is what's cooking the Sabayon.\u003cbr>\n5. Whisk thoroughly and rapidly, without pause, and, using your other hand, pour rhubarb juice into yolks a little at a time, letting custard thicken a little before adding more. When all liquid has been added, whisk until mixture holds a visible \"trail\" and has become quite thick.\u003cbr>\n6. Place bowl on stand mixer fitted with a whisk attachment and set speed to medium. Add extra 2 Tablespoons of honey now. If it looks like honey spun to attach itself to the side of the bowl, stop mixer and scrape down Sabayon with a spatula to combine.\u003cbr>\n7. Increasing speed incrementally, whisk until custard is light and voluminous.\u003cbr>\n8. Whisk Verbena infused cream until soft peaks form.\u003cbr>\n9. When Sabayon is ready, transfer into a larger bowl.\u003cbr>\n10. Using the most pliable spatula in your kitchen, fold whipped cream into Sabayon in three distinctive additions. Fold intentionally, from the inside of the bowl to the outermost edge. Each stroke counts. If you over mix these two ingredients your Sabayon will deflate to the point of liquidization.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/IMG_0742.JPG\">\u003cbr>\nRhubarb-Verbena Sabayon with Crunchy Poached Rhubarb, Corn-Almond Biscotti and Marshall Farms Star Thistle Honey. Pastry Chef Authors: Shuna Lydon & Mark Furstenberg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sabayon keeps, refrigerated, for 1 day, but it is best the day it is made.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/604/rhubarb-verbena-sabayon-the-pastry-chef-conference","authors":["5021"],"categories":["bayareabites_63","bayareabites_64","bayareabites_1653","bayareabites_12"],"tags":["bayareabites_129","bayareabites_14741","bayareabites_138","bayareabites_187","bayareabites_58","bayareabites_199"],"label":"bayareabites"}},"programsReducer":{"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? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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