Food Bloggers Share Inside Tips for Summer Bay Area Food
Cochon 555 in NOLA
Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd
Rising Star Chefs Afterglow
StarChefs.com's Rising Stars Revue
A Taste of the Bay Area at Outside Lands
Chow Down at Outside Lands
Sponsored
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So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_68088":{"type":"posts","id":"bayareabites_68088","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68088","score":null,"sort":[1376344613000]},"guestAuthors":[],"slug":"photos-tasty-eats-at-outside-lands","title":"Photos: Tasty Eats at Outside Lands","publishDate":1376344613,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A photo slideshow of the food, treats and people at Outside Lands 2013.","status":"publish","parent":0,"modified":1376407997,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":121},"headData":{"title":"Photos: Tasty Eats at Outside Lands | KQED","description":"A photo slideshow of the food, treats and people at Outside Lands 2013.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Photos: Tasty Eats at Outside Lands","datePublished":"2013-08-12T21:56:53.000Z","dateModified":"2013-08-13T15:33:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68088 http://blogs.kqed.org/bayareabites/?p=68088","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/12/photos-tasty-eats-at-outside-lands/","disqusTitle":"Photos: Tasty Eats at Outside Lands","path":"/bayareabites/68088/photos-tasty-eats-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68088/photos-tasty-eats-at-outside-lands","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2566","bayareabites_3609","bayareabites_11449","bayareabites_2599","bayareabites_12208"],"featImg":"bayareabites_68155","label":"bayareabites"},"bayareabites_67647":{"type":"posts","id":"bayareabites_67647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67647","score":null,"sort":[1375745959000]},"guestAuthors":[],"slug":"sf-chefs-tasting-tent-photo","title":"SF Chefs Tasting Tent: Photo Highlights","publishDate":1375745959,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A slideshow of the best from the SF Chefs 2013 Tasting Tent. ","status":"publish","parent":0,"modified":1375987160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":110},"headData":{"title":"SF Chefs Tasting Tent: Photo Highlights | KQED","description":"A slideshow of the best from the SF Chefs 2013 Tasting Tent. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Chefs Tasting Tent: Photo Highlights","datePublished":"2013-08-05T23:39:19.000Z","dateModified":"2013-08-08T18:39:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67647 http://blogs.kqed.org/bayareabites/?p=67647","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/05/sf-chefs-tasting-tent-photo/","disqusTitle":"SF Chefs Tasting Tent: Photo Highlights","path":"/bayareabites/67647/sf-chefs-tasting-tent-photo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco's summer of food-laden festivals officially kicked off this weekend as \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> hit Union Square with a who's who roster of the city's best chefs, bartenders and winemakers showing off their skills. Now in its fifth year, this event seems to get bigger and more impressive each time it rolls around. As always, the Bay's summer bounty of juicy tomatoes, sweet corn, and luscious salmon made it onto many of the dishes, along with a strong showing of house-cured charcuterie. For the thirsty, cocktails were king. Here are a few highlights from the Tasting Tent:\u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\">\u003cimg class=\"alignnone size-full wp-image-67648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-226.jpg\" alt='SF Chefs \"Take the Cake\" contest winner by Pastry Chef Paul Padua (The Ahwahnee)' width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-8-190x190.jpg\" alt=\"SF Chefs 2013: Tasting Tent\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-11-190x190.jpg\" alt=\"Cake by Francis Ang (Fifth Floor)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-37-190x190.jpg\" alt=\"Whole Hog Terrine with Pork Fat Mayo and Pickled Radish & Carrot from Spruce \" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-24-190x190.jpg\" alt=\"Chris Cosentino, Incanto\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-18-190x190.jpg\" alt=\"3 Little Pigs: Truffle Mortadella, Pate Campagne, Smoked Liverwurst (Incanto)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-199-190x190.jpg\" alt=\"Jeff Baker, Baker & Banker\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\">\u003cimg class=\"alignnone size-full wp-image-67664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-64.jpg\" alt=\"Carrot Ginger Cupcake on the Tree of Sweets (Morimoto Napa)\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-63-190x190.jpg\" alt=\"Jessica Entzel, Morimoto Napa\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-58-190x190.jpg\" alt=\"Cedar Plank Smoked Local King Salmon, summer tomato salad with sweet corn vinaigrette (EPIC Roasthouse)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67671\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-113-190x190.jpg\" alt=\"South Indian Spiced Lamb with an Uttapam & Chopped Salad (DOSA)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-49-190x190.jpg\" alt=\"Lauren Godfrey enjoying a cocktail\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-55-190x190.jpg\" alt=\"Savory Peach Cobbler with Lardo and Virginia Ham (Wayfare Tavern)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-47-190x190.jpg\" alt=\"Tyler Florence, Wayfare Tavern\" width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\">\u003cimg class=\"alignnone size-full wp-image-67718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-881.jpg\" alt=\"Wild Strawberry Shave Ice: SKYY Infusions Wild Strawberry, Pureed Strawberry, Ginger, Lemon, Barrel-Aged Bitters\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-81-190x190.jpg\" alt=\"Tuna, Tomato, Scallion\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67675\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-187-190x190.jpg\" alt=\"Bartender love\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-76-190x190.jpg\" alt=\"Tostada (Tacolicious)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-169-190x190.jpg\" alt=\"Bowmore Single Malt Scotch Whiskey & Oyster Shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-159-190x190.jpg\" alt=\"Whiskey and oyster shooters\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-191-190x190.jpg\" alt=\"Chandon Clenard, Pacific Catch\" width=\"190\" height=\"190\">\u003c/a>\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>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\">\u003cimg class=\"alignnone size-full wp-image-67687\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-174.jpg\" alt=\"Cocktail O'Clock\" width=\"1000\" height=\"667\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67688\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-176-190x190.jpg\" alt=\"About to shake things up\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67719\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-97-190x190.jpg\" alt=\"Pizza Bianca with Smoked Guanciale, Anchovy-Caper Aioli, and Early Girl Tomatoes (Locanda)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-102-190x190.jpg\" alt=\"Anthony Strong, Locanda (next Bachelor contestant?)\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-211-190x190.jpg\" alt=\"Andrew Freeman\" width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-214-190x190.jpg\" alt='Laura Cronin of Perbacco, co-winner of the \"Take the Cake\" contest' width=\"190\" height=\"190\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218.jpg\">\u003cimg class=\"alignnone size-thumbnail wp-image-67692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-02-sf-chefs-tasting-tent-fri-218-190x190.jpg\" alt='Rob Black, Executive Director of the Golden Gate Restaurant Association & Paul Padua of The Ahwahnee, co-winner of the \"Take the Cake\" competition' width=\"190\" height=\"190\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67647/sf-chefs-tasting-tent-photo","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_2566","bayareabites_3609","bayareabites_11449","bayareabites_14745","bayareabites_12174"],"featImg":"bayareabites_67704","label":"bayareabites"},"bayareabites_30336":{"type":"posts","id":"bayareabites_30336","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30336","score":null,"sort":[1311093202000]},"guestAuthors":[],"slug":"food-bloggers-share-inside-tips-for-summer-bay-area-food","title":"Food Bloggers Share Inside Tips for Summer Bay Area Food","publishDate":1311093202,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Local Bay Area food bloggers share their inside tips on this summer's best food events and favorite hot weather eats.","status":"publish","parent":0,"modified":1311289707,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1027},"headData":{"title":"Food Bloggers Share Inside Tips for Summer Bay Area Food | KQED","description":"Local Bay Area food bloggers share their inside tips on this summer's best food events and favorite hot weather eats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Bloggers Share Inside Tips for Summer Bay Area Food","datePublished":"2011-07-19T16:33:22.000Z","dateModified":"2011-07-21T23:08:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30336 http://blogs.kqed.org/bayareabites/?p=30336","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/","disqusTitle":"Food Bloggers Share Inside Tips for Summer Bay Area Food","path":"/bayareabites/30336/food-bloggers-share-inside-tips-for-summer-bay-area-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\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>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30336/food-bloggers-share-inside-tips-for-summer-bay-area-food","authors":["5120"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1865","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_2642","bayareabites_2566","bayareabites_312","bayareabites_14745","bayareabites_8577","bayareabites_2625"],"featImg":"bayareabites_30338","label":"bayareabites"},"bayareabites_28312":{"type":"posts","id":"bayareabites_28312","meta":{"index":"posts_1591205157","site":"bayareabites","id":"28312","score":null,"sort":[1307019620000]},"guestAuthors":[],"slug":"cochon-555-in-nola","title":"Cochon 555 in NOLA","publishDate":1307019620,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n","blocks":[],"excerpt":"5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.","status":"publish","parent":0,"modified":1306977183,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":912},"headData":{"title":"Cochon 555 in NOLA | KQED","description":"5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cochon 555 in NOLA","datePublished":"2011-06-02T13:00:20.000Z","dateModified":"2011-06-02T01:13:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"28312 http://blogs.kqed.org/bayareabites/?p=28312","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/06/02/cochon-555-in-nola/","disqusTitle":"Cochon 555 in NOLA","path":"/bayareabites/28312/cochon-555-in-nola","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\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>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/28312/cochon-555-in-nola","authors":["5037"],"categories":["bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_61"],"tags":["bayareabites_9343","bayareabites_9340","bayareabites_9342","bayareabites_2566","bayareabites_9344","bayareabites_9345","bayareabites_965","bayareabites_9341"],"label":"bayareabites"},"bayareabites_16626":{"type":"posts","id":"bayareabites_16626","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16626","score":null,"sort":[1283361305000]},"guestAuthors":[],"slug":"recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","title":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","publishDate":1283361305,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon gives a short recap on Dianne Jacob, Amy Sherman and Kristine Kidd's Recipe Writing Panel at International Food Blogger Conference this past weekend in Seattle. ","status":"publish","parent":0,"modified":1283361323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":865},"headData":{"title":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd | KQED","description":"Megan Gordon gives a short recap on Dianne Jacob, Amy Sherman and Kristine Kidd's Recipe Writing Panel at International Food Blogger Conference this past weekend in Seattle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","datePublished":"2010-09-01T17:15:05.000Z","dateModified":"2010-09-01T17:15:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16626 http://blogs.kqed.org/bayareabites/?p=16626","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/01/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd/","disqusTitle":"Recipe Writing with Dianne Jacob, Amy Sherman & Kristine Kidd","path":"/bayareabites/16626/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5736.jpg\" alt=\"Recipe Writing Panel\" title=\"Recipe Writing Panel\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-16627\">\u003c/a>\u003cbr>\n\u003cem>Dianne Jacob, Kristine Kidd, Amy Sherman\u003c/em>\u003c/p>\n\u003cp>The first panel at the \u003ca href=\"http://www.foodista.com/ifbc2010/\">International Food Blogger Conference\u003c/a> (IFBC) this past weekend in Seattle dealt with writing a great recipe, paying for content, and taking your work as a food blogger to the next level. \u003ca href=\"http://diannej.com/blog/\">Dianne Jacob\u003c/a>, author of \u003ca href=\"http://www.diannej.com/Book.shtml\">Will Write for Food\u003c/a>, sat alongside writer and recipe developer, \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/author/amy-sherman/\">BAB blogger\u003c/a>) and cookbook author and former food editor of Bon Appetit \u003ca href=\"http://www.kristinekidd.com/\">Kristine Kidd\u003c/a>. Each speaker brought their own unique experiences in writing and recipe development, kicking off the session by discussing the importance of being generous and giving proper credit when adapting a recipe. Amy Sherman also urged bloggers and writers not to give recipes away for free. It can be flattering for beginning bloggers to be approached by online sites of print publications requesting to use a recipe. But Sherman noted that this only complicates things for folks trying to make a living by writing and developing recipes. While there were great tips on how to approach editors with recipes and how to take recipe development to the next level, the heart of the panel discussion was based around writing a great recipe. Below you'll find some of the highlights:\u003c/p>\n\u003cp>\u003cstrong>Elements of a Recipe\u003c/strong>\u003cbr>\nJacob, Sherman and Kidd discussed the four main elements that make up a recipe--each should be carefully considered to engage your reader, and achieve continuity and clarity: \u003c/p>\n\u003cp>1) \u003cstrong>Title:\u003c/strong> Keep your title straightforward, tempting, descriptive and fun. After all, it's the first thing your reader will see.\u003c/p>\n\u003cp>2) \u003cstrong>Headnotes:\u003c/strong> The headnote of a recipe is the information right after the title and before the ingredient list. It's important here to tempt your readers, give them either sensual or helpful information (or both!), perhaps some cultural or historical tidbits regarding the recipe or a personal story. Kidd discussed the importance of the headnote as an invitation for your readers--make them curious about your food. The headnote is the \"why\" of the recipe: out of all of the gazpacho recipes in the world, why are readers going to want to make yours?\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>3) \u003cstrong>Ingredients:\u003c/strong> The speakers agreed that it's most common to list ingredients in the order in which they're used. They also encouraged writers to remember that readers also use the ingredient list as a shopping list, so make it easy to shop from. An example Kidd provided was calling for \"1 medium onion\" instead of \"2 cups onion\"--people don't shop for 2 cups of onion. \u003c/p>\n\u003cp>4) \u003cstrong>Directions:\u003c/strong> Think about how you'd like to present your directions. Often, if there's an editor involved, you won't have a choice. But if it's on your personal food blog or website, make a decision: do you want numbered steps, bullets, or short paragraphs? Readability and clarity are key.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5744.jpg\" alt=\"Conference Attendees\" title=\"Conference Attendees\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-16628\">\u003c/a>\u003cbr>\n\u003cem>Conference attendees busily taking notes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Tips \u003c/strong>\u003cbr>\n Jacob, Sherman, and Kidd moved on to discuss their own personal tips and advice for crafting an inviting recipe that works: \u003c/p>\n\u003cp>1) They began by encouraging people to \u003cstrong>think about their style of recipe writing\u003c/strong>: are you brief and direct or warm and friendly? Like any kind of good writing, you need to find your voice and make a concerted effort to remain consistent in the way you write your recipes. Chatty is o.k. (although it tends to be longer which Kidd pointed out often discourages readers)--just be chatty consistently.\u003c/p>\n\u003cp>2) \u003cstrong>Give more than one indicator:\u003c/strong> In recipe writing, indicators are descriptions or hints describing when a task is completed. Because all ovens are different, weather conditions vary, and folks have differing levels of cooking experiences, having more than one indicator is critical. An example: \"Saute onions for ten minutes \u003cstrong>or \u003c/strong>until golden brown\" (\"ten minutes\" and \"until golden brown\" are your indicators here). \u003c/p>\n\u003cp>3) \u003cstrong>Use the word \"about\" before giving a prescriptive number of minutes\u003c/strong>. Again, since everyone has different ovens and is working with numerous variables, adding \"about\" gives the recipe writer a bit of an out--putting some responsibility in the hands of the reader. \u003c/p>\n\u003cp>4) \u003cstrong>Give more than one measurement:\u003c/strong> Giving readers both weight and volume measurements is important, especially with baking Sherman noted. Kidd suggested that with savory cooking like soup, very precise weight measurements are probably not as critical.\u003c/p>\n\u003cp>5) \u003cstrong>Think About Your Audience:\u003c/strong> It's imperative to think about your reader: who are they? How much information do they already know? Of course, these are always mere guesses but you need to decide if it's important to give instructions on sauteing onions. Will this be obvious to them? Where do you draw the line on how much information and instruction to provide? \u003c/p>\n\u003cp>\u003cstrong>Recipe Writing Resources\u003c/strong>\u003cbr>\nJacob, Sherman, and Kidd suggested looking at food websites and magazines you like for good models. Sherman encouraged reading international magazines as well to look for new and interesting food trends that haven't quite surfaced here in the States. They also provided a list of the following fabulous recipe writing resources:\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipe-Writers-Handbook-Revised-Updated/dp/0471405450/ref=sr_1_1?s=books&ie=UTF8&qid=1283223568&sr=1-1\">Recipe Writers Handbook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Food-Substitutions-Bible-Ingredients-Techniques/dp/0778801195/ref=sr_1_1?s=books&ie=UTF8&qid=1283223543&sr=1-1\">The Food Substitution Bible\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/New-Food-Lovers-Companion/dp/0764135775/ref=sr_1_1?s=books&ie=UTF8&qid=1283223516&sr=1-1\">Food Lovers Companion\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Recipes-Into-Type-Handbook-Cookbook/dp/0062700340\">Recipes Into Type\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_5779.jpg\" alt=\"Conference Attendees Debriefing\" title=\"Conference Attendees Debriefing\" width=\"500\" height=\"382\" class=\"alignnone size-full wp-image-16631\">\u003c/a>\u003cbr>\n\u003cem>Conference Attendees Debriefing: Denise Woodward (\u003ca href=\"http://www.chezus.com/\">Chez Us\u003c/a>), Tracy Benjamin (\u003ca href=\"http://www.shutterbean.com/\">Shutterbean\u003c/a>), and Kristina McLean (\u003ca href=\"http://tnlocavore.typepad.com/\">TNLocavore\u003c/a>)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16626/recipe-writing-with-dianne-jacob-amy-sherman-and-kristine-kidd","authors":["5072"],"categories":["bayareabites_50","bayareabites_1865","bayareabites_12"],"tags":["bayareabites_638","bayareabites_770","bayareabites_2566","bayareabites_8368","bayareabites_2067"],"label":"bayareabites"},"bayareabites_14398":{"type":"posts","id":"bayareabites_14398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14398","score":null,"sort":[1276835981000]},"guestAuthors":[],"slug":"rising-star-chefs-afterglow","title":"Rising Star Chefs Afterglow","publishDate":1276835981,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n","blocks":[],"excerpt":"A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras \"Neige.\"","status":"publish","parent":0,"modified":1276835981,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.flickr.com/slideShow/index.gne"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":716},"headData":{"title":"Rising Star Chefs Afterglow | KQED","description":"A recap of the Rising Star Chefs Revue tasting gala and awards ceremony, and unabashed love for Foie Gras "Neige."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rising Star Chefs Afterglow","datePublished":"2010-06-18T04:39:41.000Z","dateModified":"2010-06-18T04:39:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14398 http://blogs.kqed.org/bayareabites/?p=14398","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/17/rising-star-chefs-afterglow/","disqusTitle":"Rising Star Chefs Afterglow","path":"/bayareabites/14398/rising-star-chefs-afterglow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3099.jpg\" alt=\"Rising Stars Revue, Ghirardelli Square\" title=\"Rising Stars Revue, Ghirardelli Square\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14400\">\u003cbr>\n\u003cem>Rising Stars Revue, Ghirardelli Square\u003c/em>\u003c/p>\n\u003cp>Wednesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/\">Rising Stars Revue\u003c/a> proved to be a stellar event with the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 award-winning chefs\u003c/a> selected by culinary magazine \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a> transforming Ghirardelli Square into a midsummer night's feast. The tasting gala and awards ceremony celebrated the Bay Area's brightest culinary talent, and the crowd was more than happy to bask in glow of their signature dishes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3327.jpg\" alt=\"Rising Stars Revue Louis Maldonado\" title=\"Rising Stars Revue Louis Maldonado\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14402\">\u003cbr>\n\u003cem>Left: Aziza's Mourad Lahlou (winner of 2010 Rising Stars Mentor Award) and Center: Rising Star chef Louis Maldonado, prepare Marinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>The chefs impressed, with a flurry of intricately constructed small plates -- each one lovingly sauced, seasoned, and garnished before disappearing quickly into a throng of eager hands. With each bite, it became clear why these chosen few were crowned rising stars.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3276.jpg\" alt=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" title=\"Thomas McNaughton’s Ravioli Doppio of Pork and Pea\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14401\">\u003cbr>\n\u003cem>Thomas McNaughton's Ravioli Doppio of Pork and Pea, with butter sauce, pork jus, and fresh horseradish\u003c/em>\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>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a> (nominated for the James Beard Award for Best New Restaurant this year), served his soul-satisfying \u003cstrong>Ravioli Doppio of Pork and Pea\u003c/strong>. Yes, this ravioli had not one, but two fillings, piped in side by side (double the pleasure, double the fun). Bathed in a warm butter sauce and topped with grated Parmigiano and fresh horseradish, this hit the spot as the sun went down and the brisk bay air set in. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3397.jpg\" alt=\"Brian MacGregor \" title=\"Brian MacGregor \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14403\">\u003cbr>\n\u003cem>Brian MacGregor shakes up his Tippler's Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, Rising Star mixologist at \u003ca href=\"http://www.jardiniere.com/\">Jardiniere\u003c/a>, shook up a storm with his titillating \u003cstrong>Tippler's Delight\u003c/strong> (1½ ounces \u003ca href=\"http://www.bevmo.com/Shop/ProductDetail.aspx?ProductID=17610\">Navip Slivovitz\u003c/a>, ¾ ounce St. Germain, ¾ ounce freshly squeezed lemon juice, dash of absinthe, shaken with ice and strained). \u003c/p>\n\u003cp>And, if you're wondering what my favorite dish of the evening was, here comes the grand finale…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/foie-neige.jpg\" alt=\"Scott Nishiyama's Foie Gras Neige\" title=\"Scott Nishiyama's Foie Gras Neige\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-14399\">\u003cbr>\n\u003cem>Scott Nishiyama wows us with his Foie Gras \"Neige\"\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>, hands down, took the cake for the most ridiculously delicious dish served at this event: \u003cstrong>Moulard Duck Foie Gras \"Neige,\" Blackberry Gelee, Cashew Puree, Sunchoke Salad, and Housemade Mustard Toast\u003c/strong>. \u003c/p>\n\u003cp>On the bottom of this heavenly dish was a smear of rich cashew butter. Scattered on top were little cubes of blackberry gelee and big, plump blackberries, some microgreens, and crispy baby radishes, sliced paper-thin. (In Nishiyama's original recipe, he uses sunchoke chisp rather than radishes). On the side rested a baton of brioche-like housemade mustard bread. And showered upon it all was the most glorious mound of shaved frozen foie gras. \u003c/p>\n\u003cp>Yeah, I'll just let that sink in for a sec.\u003c/p>\n\u003cp>Nishiyama (who cut his teeth at a few little places called \u003ca href=\"http://www.danielnyc.com/\">Daniel\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>) makes the foie gras torchon in-house, soaking it in Sauternes and seasoning it with kosher salt, sugar, pink salt, and white pepper. He then freezes it so that it can be grated into a fine snow-flurry of gastronomic bliss. And, it's not just a wee sprinkling he imparts, no, he keeps it coming until a lavish foie-blizzard has accumulated on your plate. \u003c/p>\n\u003cp>Ugh, I know I'm gushing like a smitten schoolgirl, but it really was simply divine. The frozen foie melted delicately on your tongue, and settled into the dish so that the creamy cashew puree took on its luxurious flavor. And the blackberry accents added just the amount of acidity needed to cut the richness, while bringing out the sweetness of the dish at the same time. \u003c/p>\n\u003cp>Apparently I wasn't alone in my sentiment. As people took their first bite, I witnessed reactions ranging from utterances of \"Holy Sh*t\" to sounds not suitable for children. Needless to say, the dish won the People's Choice award as best dish of the event.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Rising-Stars-Revue-06.16.10-3722.jpg\" alt=\"Rising Star Chefs and Mentors\" title=\"Rising Star Chefs and Mentors\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14404\">\u003cbr>\n\u003cem>Rising Stars and Mentors\u003c/em>\u003c/p>\n\u003cp>The wining and dining carried on into the night, and then even further into the night at the industry-only after party hosted at Elizabeth Falkner’s \u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>, where, by the way, I had my second O-face inducing taste of the evening –- a deep-fried Monte Cristo with melty gruyere and Canadian bacon, served with strawberry-raspberry jam and powdered sugar. \u003c/p>\n\u003cp>A euphoric evening it was. \u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=31660775@N05&set_id=72157624174188887&tags=chefs,food,wine\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14398/rising-star-chefs-afterglow","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_50","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2006","bayareabites_1786","bayareabites_2566","bayareabites_4174","bayareabites_4255","bayareabites_4173","bayareabites_4254"],"label":"bayareabites"},"bayareabites_14094":{"type":"posts","id":"bayareabites_14094","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14094","score":null,"sort":[1276095623000]},"guestAuthors":[],"slug":"starchefs-rising-stars-revue","title":"StarChefs.com's Rising Stars Revue","publishDate":1276095623,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.","status":"publish","parent":0,"modified":1276061389,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":972},"headData":{"title":"StarChefs.com's Rising Stars Revue | KQED","description":"A preview of StarChefs.com's Rising Stars awards and tasting gala, and Melissa Chou's summer dessert recipe for Creme Fraiche Panna Cotta with Plum Soup.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"StarChefs.com's Rising Stars Revue","datePublished":"2010-06-09T15:00:23.000Z","dateModified":"2010-06-09T05:29:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14094 http://blogs.kqed.org/bayareabites/?p=14094","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/09/starchefs-rising-stars-revue/","disqusTitle":"StarChefs.com's Rising Stars Revue","path":"/bayareabites/14094/starchefs-rising-stars-revue","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Group-Shot-Ghiradelli-Square.jpg\" alt=\"2010 SF Bay Area Rising Star Award Winners\" title=\"2010 SF Bay Area Rising Star Award Winners\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14096\">\u003cbr>\n\u003cem>2010 San Francisco Bay Area Rising Star Award Winners\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">Rising Stars Revue\u003c/a> is back in SF this year with an awards ceremony and walk-around tasting gala to be held on \u003cstrong>Wednesday, June 16th\u003c/strong>, at Ghirardelli Square. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/A16_Chef-Liza-Shaw.jpg\" alt=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" title=\"Liza Shaw's Roasted Sardines and Minted Pea Bruschetta\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14162\">\u003cbr>\n\u003cem>Liza Shaw's (A16) Roasted Sardines and Minted Pea Bruschetta with Pickled Onions, presented by restaurateur Shelley Lindgren\u003c/em>\u003c/p>\n\u003cp>Hosted by Gary Danko chef de cuisine, \u003cstrong>Martin Brock\u003c/strong>, the tasting gala will feature signature savory dishes, desserts and cocktails presented by the \u003ca href=\"http://www.starchefs.com/features/editors_dish/rising_stars/2010/san-francisco-bay-area/index.shtml\">14 Rising Stars\u003c/a>. Check out this year's winners and the tantalizing dishes they plan on making for the gala:\u003c/p>\n\u003cp>\u003cstrong>CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Matthew Accarrino\u003c/strong>, \u003cem>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nBone Marrow Sformatino, Smoked Bacon, and Onions\u003c/em>\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>\u003cstrong>John Paul Carmona\u003c/strong>, \u003cem>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\nBoudin Blanc, Dates, and Wild Watercress\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Maximilian DiMare\u003c/strong>, \u003cem>\u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>\u003cbr>\nCrispy Pork Belly with Bacon, Red Lentil Ragout, and Poached Egg\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Louis Maldonado\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nMarinated Striped Bass, Petrossian Caviar, Green Strawberries, and Brown Rice\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Thomas McNaughton\u003c/strong>, \u003cem>\u003ca href=\"http://flourandwater.com/\">flour + water\u003c/a>\u003cbr>\nRavioli Doppio of Pork and Pea\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Scott Nishiyama\u003c/strong>, \u003cem>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a>\u003cbr>\nMoulard Duck Foie Gras “Neige,” Blackberry, Cashew, and House-Made Mustard Toast\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PASTRY CHEFS\u003c/strong>\u003cbr>\n\u003cstrong>Melissa Chou\u003c/strong>, \u003cem>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003cbr>\nCrème Fraîche Panna Cotta with Plum Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Catherine Schimenti\u003c/strong>, \u003cem>\u003ca href=\"http://www.michaelmina.net/\">Michael Mina\u003c/a>\u003cbr>\nApricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>MIXOLOGISTS\u003c/strong>\u003cbr>\n\u003cstrong>Erick Castro\u003c/strong>, \u003cem>\u003ca href=\"http://www.rickhousebar.com/\">Rickhouse\u003c/a>\u003cbr>\nStatesman\u003cbr>\nThe Lusty Maritime Punch, featuring Highland Park Single Malt Scotch Whiskey\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Brian MacGregor\u003c/strong>, \u003cem>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\nTippler’s Delight\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SOMMELIER\u003c/strong>\u003cbr>\n\u003cstrong>Sarah Valor\u003c/strong>, \u003cem>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003cbr>\nWine pairings with each chef’s dish\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>HOTEL CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Josh Thomsen\u003c/strong>, \u003cem>\u003ca href=\"http://www.claremontresort.com/dining.shtml\">The Claremont Hotel Club & Spa\u003c/a>\u003cbr>\nLaura Chenel Goat Cheese-Potato Terrine with Slow-Roasted Baby Beets and Aged Balsamic Syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURANT CONCEPT\u003c/strong>\u003cbr>\n\u003cstrong>Joshua Skenes\u003c/strong>, \u003cem>\u003ca href=\"http://www.saisonsf.com/\">Saison\u003c/a>\u003cbr>\nLittle Roots Braised with Bonito, Caramelized Shoots, Flowers, and Leaves\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>RESTAURATEUR\u003c/strong>\u003cbr>\n\u003cstrong>Shelley Lindgren\u003c/strong>, \u003cem>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> & \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\nRoasted Sardines and Minted Pea Bruschetta with Pickled Onions\u003c/em>\u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>\u003cstrong>HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>Martin Brock\u003c/strong>, \u003cem>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003cbr>\nCured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIP HOST CHEF\u003c/strong>\u003cbr>\n\u003cstrong>JW Foster\u003c/strong>, \u003cem>\u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants\">The Fairmont San Francisco\u003c/a>\u003cbr>\nPetrossian White Sturgeon Caviar with Champagne-Poached Red Torpedo Onion Relish, Butterball Pomme Chip, Charred Citrus, and Crème Fraîche\u003cbr>\nHouse Cold Smoked New Zealand Greenshell™ Mussel with Parsnip Frites, Santa Cruz Heirloom Tomato and Sonoma Riesling Consommé, and Asian Pear and Fennel Salad\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/joshua-skenes-dish.jpg\" alt=\"Joshua Skenes's Little Roots with Shoots and Leaves\" title=\"Joshua Skenes's Little Roots with Shoots and Leaves\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14097\">\u003cbr>\n\u003cem>Joshua Skenes’s (Saison): Little Roots with Caramelized Shoots and Leaves\u003c/em>\u003c/p>\n\u003cp>The Rising Star Awards recognize up-and-coming chefs, pastry chefs, sommeliers and mixologists from around the country who represent future leaders of the national culinary scene. \u003ca href=\"http://starchefs.com/\">StarChefs.com\u003c/a>, online magazine to foodservice industry insiders since 1995, chooses only four American cities in which to name Rising Stars each year -- this year, they chose LA, SF, NYC and Washington, DC. Candidates are nominated by \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2007/sf/html/index.shtml\">previous SF winners\u003c/a> and the \u003ca href=\"http://www.starchefs.com/about_us/html/chef_advisory_board.shtml\">StarChefs Advisory Board\u003c/a> (which includes the likes of \u003cstrong>Daniel Boulud\u003c/strong>, \u003cstrong>Jean-Georges Vongerichten\u003c/strong>, \u003cstrong>Bobby Flay\u003c/strong>, and \u003cstrong>Todd English\u003c/strong>). Winners are chosen by the StarChefs editorial team. \u003c/p>\n\u003cp>More than 90 San Francisco Bay Area candidates were considered via in-person tastings and interviews. \"A new breed of young culinary professionals is defining the Bay Area dining scene, taking it beyond simply sourcing the best ingredients and championing the sustainability movement,\" said Antoinette Bruno, chief executive officer and editor-in-chief of StarChefs.com. \"They are true artisans and craftspeople.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/catherine-schimenti-dish.jpg\" alt=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" title=\"Catherine Schimenti's Apricot Mousse and Cherry Sorbet\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-14095\">\u003cbr>\n\u003cem>Catherine Schimenti’s (Michael Mina) Apricot Mousse, Cherry Sorbet, and Lemon Verbena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2010/san-francisco/index.shtml\">StarChefs.com’s Rising Stars Revue\u003c/a>\u003cbr>\nWednesday, June 16, 2010\u003cbr>\n7:30-10:00 pm\u003cbr>\nGhirardelli Square, SF \u003c/p>\n\u003cp>\u003cem>Tickets for the Rising Stars Revue are $95 per person; VIP tickets are $150 and include a pre-event reception with Champagne and Petrossian Caviar. A portion of the proceeds will go to \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>******\u003c/p>\n\u003cp>Try your hand at \u003cstrong>Melissa Chou’s\u003c/strong> stellar dessert. Elegant, light, and refreshing -- just the thing to wow your dinner guests at your next summer festa.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/melissa-chou-dish.jpg\" alt=\"Melissa Chou's Goat Yogurt Panna Cotta \" title=\"Melissa Chou's Goat Yogurt Panna Cotta \" width=\"500\" height=\"328\" class=\"alignnone size-full wp-image-14099\">\u003cbr>\n\u003cem>Melissa Chou’s (Aziza) Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Merengue, Compressed Green Strawberries, Mint, Hibiscus Soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta with Plum Soup\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 12\u003c/p>\n\u003cp>\u003cstrong>Plum Soup Ingredients:\u003c/strong>\u003cbr>\n4 pounds plums\u003cbr>\n1 cup sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.\u003cbr>\n2.\tSet a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.\u003cbr>\n3.\tReduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.\u003c/p>\n\u003cp>\u003cstrong>Crème Fraîche Panna Cotta Ingredients:\u003c/strong>\u003cbr>\n2 cups crème fraîche\u003cbr>\n¾ cups cream\u003cbr>\n6 tablespoons sugar\u003cbr>\n1 ½ teaspoons gelatin powder\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tDissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.\u003cbr>\n2.\tCut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.\u003c/p>\n\u003cp>\u003cstrong>Garnishes:\u003c/strong>\u003cbr>\nStrawberries, cut lengthwise into sixths\u003cbr>\nMint chiffonade\u003c/p>\n\u003cp>\u003cstrong>To serve:\u003c/strong>\u003cbr>\n1.\tGently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.\u003cbr>\n2.\tGarnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(All photos courtesy of StarChefs.com)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14094/starchefs-rising-stars-revue","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_595","bayareabites_4176","bayareabites_2566","bayareabites_4175","bayareabites_4177","bayareabites_4178","bayareabites_4174","bayareabites_4173"],"label":"bayareabites"},"bayareabites_6498":{"type":"posts","id":"bayareabites_6498","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6498","score":null,"sort":[1251723595000]},"guestAuthors":[],"slug":"a-taste-of-the-bay-area-at-outside-lands","title":"A Taste of the Bay Area at Outside Lands ","publishDate":1251723595,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n","blocks":[],"excerpt":"Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather. ","status":"publish","parent":0,"modified":1251724231,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":630},"headData":{"title":"A Taste of the Bay Area at Outside Lands | KQED","description":"Festival-goers swarmed Golden Gate Park this weekend at San Francisco's Outside Lands to soak in some world-class music, chow down on some local and diverse eats, and bask in the abnormally warm weather. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Taste of the Bay Area at Outside Lands ","datePublished":"2009-08-31T12:59:55.000Z","dateModified":"2009-08-31T13:10:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6498 http://blogs.kqed.org/bayareabites/?p=6498","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/31/a-taste-of-the-bay-area-at-outside-lands/","disqusTitle":"A Taste of the Bay Area at Outside Lands ","path":"/bayareabites/6498/a-taste-of-the-bay-area-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-178.jpg\" alt=\"Outside Lands 2009\" title=\"Outside Lands 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6511\">\u003cbr>\n\u003ci>Outside Lands 2009\u003c/i>\u003c/p>\n\u003cp>Festival-goers swarmed Golden Gate Park this weekend at \u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands\u003c/a> to soak in some world-class music, chow down on some local and diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/\">eats\u003c/a>, and bask in the abnormally warm weather (discounting wintry Sunday).\u003c/p>\n\u003cp>There seemed to be something for everyone at this massive festival, with a variety of music showcased…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-243.jpg\" alt=\"outside-lands-arts-music-festival-Black Eyed Peas\" title=\"outside-lands-arts-music-festival-Black Eyed Peas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6516\">\u003cbr>\n\u003cem>Black Eyed Peas\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-169.jpg\" alt=\"outside-lands-arts-music-festival-Jason Mraz\" title=\"outside-lands-arts-music-festival-Jason Mraz\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6508\">\u003cbr>\n\u003cem>Jason Mraz\u003c/em>\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/24/2009/08/outside-lands-arts-music-festival-294.jpg\" alt=\"outside-lands-arts-music-festival-dave matthews band\" title=\"outside-lands-arts-music-festival-dave matthews band\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6518\">\u003cbr>\n\u003cem>Dave Matthews Band\u003c/em>\u003c/p>\n\u003cp>No shortage of spectacles to watch…\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-1-3.jpg\" alt=\"outside-lands-arts-music-festival-Fou Fou Ha!\" title=\"outside-lands-arts-music-festival-Fou Fou Ha!\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6519\">\u003cbr>\n\u003cem>Fou Fou Ha!, performance troupe extraordinaire\u003c/em>\u003c/p>\n\u003cp>And of course, a plethora of tasty food and beverages to fuel the fun, because a San Francisco event just would not be complete without some good grub.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-200.jpg\" alt=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" title=\"Pica Pica Maize Kitchen, Yucca Fries and Cachapas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6514\">\u003cbr>\n\u003cem>Pica Pica Maize Kitchen, Yucca Fries and Cachapas\u003c/em>\u003c/p>\n\u003cp>Top tastes included Venezuelan bites from \u003ca href=\"http://www.picapicakitchen.com\">Pica Pica Maize Kitchen\u003c/a>, who served up \u003cstrong>arepas\u003c/strong>, \u003cstrong>cachapas\u003c/strong>, and \u003cstrong>yucca fries\u003c/strong>. My cachapas filled with shredded beef, black beans, plantains, and cheese hit the spot with its savory filling and sweet corn pancake shell, crispy on the outside and slightly gooey when I bit down. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-191.jpg\" alt=\" Maverick’s Cincinnati Pulled Pork Sandwich\" title=\" Maverick’s Cincinnati Pulled Pork Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6512\">\u003cbr>\n\u003cem>Maverick’s Cincinnati Pulled Pork Sandwich\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com\">Maverick’s\u003c/a> \u003cstrong>Cincinnati Pulled Pork Sandwich\u003c/strong> was smoky, rich, and meaty, with just the right saucy tang, and crunchy slaw on top. And, the house-made potato chips were without a trace of grease. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-108.jpg\" alt=\"Hog Island Oysters\" title=\"Hog Island Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6504\">\u003cbr>\n\u003cem>Hog Island Oysters\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Co.\u003c/a> was back again this year, shucking and barbecuing their prized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">oysters\u003c/a>. Nothing like rock n’ roll and oysters. Mmm slurp.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-33.jpg\" alt=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" title=\"Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6499\">\u003cbr>\n\u003cem>Little Skillet, Fried Chicken, Waffles, Mac n’ Cheese, and Cornbread\u003c/em>\u003c/p>\n\u003cp>Farmerbrown's offshoot, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet\u003c/a> fed the masses with their famous \u003cstrong>Fried Chicken and Waffles\u003c/strong>…so good they must be made with love (and butter…same difference). I had been hoping and wishing and praying for some more of those ridiculous black pepper biscuits with brown sugar crumble I tasted a few weeks ago at their pop-up happy hour block party, but alas, that will have to wait for another day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-48.jpg\" alt=\" Philz Coffee, Turkish Coffee\" title=\" Philz Coffee, Turkish Coffee\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6500\">\u003cbr>\n\u003cem>Philz Coffee, Turkish Coffee\u003c/em>\u003c/p>\n\u003cp>Local favorite, \u003ca href=\"http://www.philzcoffee.com\">Philz Coffee\u003c/a> made sure the party went strong into the night with their frothy, deliciously caffeinated beverages.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-195.jpg\" alt=\" Yats, Catfish Po’Boy\" title=\" Yats, Catfish Po’Boy\" width=\"333\" height=\"500\" class=\"alignnone size-medium wp-image-6513\">\u003cbr>\n\u003cem>Yats, Catfish Po’Boy\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.whereyats.com\">Yats\u003c/a> brought a taste of New Orleans to Outside Lands, with their \u003cstrong>Fried Catfish Po’Boys\u003c/strong>, \u003cstrong>Jambalaya\u003c/strong>, and \u003cstrong>Eggplant Beignets\u003c/strong>. A hidden gem located inside Jack’s Club in Potrero Hill, Yats has been a long-time favorite of mine with their authentic \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">po’boys\u003c/a> and Creole dishes. I have a feeling that after this weekend, this will be a best kept secret no more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-150.jpg\" alt=\" Yats, Eggplant Beignets\" title=\" Yats, Eggplant Beignets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6507\">\u003cbr>\n\u003cem>Yats, Eggplant Beignets\u003c/em>\u003c/p>\n\u003cp>The Eggplant Beignet was probably the most interesting thing I tried this weekend. Thick batons of eggplant coated in a savory peppery batter, deep fried, and dusted with powdered sugar, I’m still not quite sure how I feel about it. It had the sweet and savory combo going, which I dug, but…it was a little weird. Addictive, but weird.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-173.jpg\" alt=\" Q Restaurant, Tater Tots\" title=\" Q Restaurant, Tater Tots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6509\">\u003cbr>\n\u003cem>Q Restaurant, Tater Tots\u003c/em>\u003c/p>\n\u003cp>My tastebuds needed something familiar to recalibrate after that, and \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant\u003c/a> had just the thing with their good old fashioned, crispy \u003cstrong>Tater Tots\u003c/strong>, available in traditional (ketchup) or fancy (chili lime aioli) accoutrement.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-175.jpg\" alt=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" title=\"Handcut Waffle Fries, Eos Restaurant and Wine Salon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6510\">\u003cbr>\n\u003cem>Handcut Waffle Fries, Eos Restaurant and Wine Salon\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Cheesy Waffle Fries\u003c/strong> from \u003ca href=\"http://www.eossf.com/\">Eos\u003c/a> also looked fully satisfying.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-222.jpg\" alt=\"Charles Chocolates S’more\" title=\"Charles Chocolates S’more\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6515\">\u003cbr>\n\u003cem>Charles Chocolates S’more\u003c/em>\u003c/p>\n\u003cp>For the sweet tooth, giant S’mores from \u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a> brought smiles to the kiddies and grown-ups alike.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-128.jpg\" alt=\"Three Twins Ice Cream, Mint Confetti Cone\" title=\"Three Twins Ice Cream, Mint Confetti Cone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6505\">\u003cbr>\n\u003cem>Three Twins Ice Cream, Mint Confetti Cone\u003c/em>\u003c/p>\n\u003cp>And \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a> kept the crowd cool one scoop at a time. \u003c/p>\n\u003cp>Props to \u003cstrong>Outside Lands\u003c/strong> for creating an event that brought together so many of the things SF loves best. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/outside-lands-arts-music-festival-86.jpg\" alt=\"outside-lands-arts-music-festival\" title=\"outside-lands-arts-music-festival\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6502\">\u003cbr>\n\u003cem>‘Til next year\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">San Francisco's Outside Lands Music & Arts Festival\u003c/a>\u003cbr>\nGolden Gate Park\u003cbr>\nAugust 28-30, 2009\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6498/a-taste-of-the-bay-area-at-outside-lands","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_90"],"tags":["bayareabites_451","bayareabites_2566","bayareabites_2601","bayareabites_2565","bayareabites_2599"],"label":"bayareabites"},"bayareabites_6020":{"type":"posts","id":"bayareabites_6020","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6020","score":null,"sort":[1250691466000]},"guestAuthors":[],"slug":"chow-down-at-outside-lands","title":"Chow Down at Outside Lands ","publishDate":1250691466,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.","status":"publish","parent":0,"modified":1250653777,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":559},"headData":{"title":"Chow Down at Outside Lands | KQED","description":"Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chow Down at Outside Lands ","datePublished":"2009-08-19T14:17:46.000Z","dateModified":"2009-08-19T03:49:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6020 http://blogs.kqed.org/bayareabites/?p=6020","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/19/chow-down-at-outside-lands/","disqusTitle":"Chow Down at Outside Lands ","path":"/bayareabites/6020/chow-down-at-outside-lands","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\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>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6020/chow-down-at-outside-lands","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1875"],"tags":["bayareabites_451","bayareabites_2566","bayareabites_2601","bayareabites_2565","bayareabites_2599"],"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? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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