CAAMFest 2015: This Year's Festival is Full of Food Films
Bittman Does Berkeley: Talking Food Politics With Mark Bittman
Finally! ManresaBread to Open Soon in Downtown Los Gatos
Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol
Start Your New Year’s Diet Off Right with Homemade Nut Milks
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers
New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce
New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche
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When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.","avatar":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twitter":"ang_johnston","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Angela Johnston | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/angelajohnston"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"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 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src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3hopCbfaAi0]\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A]\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n[youtube https://www.youtube.com/watch?v=ASnvAchOTz0]\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","status":"publish","parent":0,"modified":1481593562,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":941},"headData":{"title":"CAAMFest 2015: This Year's Festival is Full of Food Films | KQED","description":"CAAMFest, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22. This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CAAMFest 2015: This Year's Festival is Full of Food Films","datePublished":"2015-03-13T16:35:20.000Z","dateModified":"2016-12-13T01:46:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93853 http://blogs.kqed.org/bayareabites/?p=93853","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/13/caamfest-2015-this-years-festival-is-full-of-food-films/","disqusTitle":"CAAMFest 2015: This Year's Festival is Full of Food Films","path":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://caamfest.com/2015/\" target=\"_blank\">CAAMFest\u003c/a>, the largest film festival of its kind in North America featuring Asian and Asian American film, food and music, comes back to San Francisco, Oakland and Berkeley March 12-22.\u003c/p>\n\u003cfigure id=\"attachment_93865\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg\" alt=\"Off the Menu: Asian America\" width=\"770\" height=\"433\" class=\"size-full wp-image-93865\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Off-the-Menu_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Menu: Asian America\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s festival is full of food films. Four documentary food programs will make their world premiere right here in the Bay Area. From award-winning director Grace Lee’s latest documentary \u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">\u003cem>Off the Menu: Asian America\u003c/em>\u003c/a>, a Center for Asian American Media and KQED co-production, to our closing night 6-part series \u003cem>Lucky Chow\u003c/em>, there’s enough for your eyes and bellies to feast on. \u003c/p>\n\u003cp>Here’s a taste of what \u003ca href=\"http://caamfest.com/2015/section/caamfeast/\" target=\"_blank\">food and film\u003c/a> adventures you can look forward to at CAAMFeast 2015:\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/off-the-menu-asian-america/\" target=\"_blank\">Off the Menu: Asian America\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3hopCbfaAi0'\n title='//www.youtube.com/embed/3hopCbfaAi0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CAAM is excited to welcome back CAAMFest favorite Grace Lee with \u003cem>Off the Menu: Asian America\u003c/em>, a CAAM and KQED co-production. From the Gulf Coast of Texas to the heartland of Wisconsin to New York’s Lower East Side and beyond, \u003cem>Off the Menu: Asian America\u003c/em> delves into a wealth of stories, traditions, and unexpected characters that explore what it means to be Asian American today. A robust \u003ca href=\"http://caamedia.org/offthemenu/\" target=\"_blank\">complimentary food site launched this week\u003c/a>, with stories from the film and beyond, including essays, recipes, videos and more. —\u003cem>CAAMFest\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>\u003cem>Off the Menu: Asian America\u003c/em> world premieres at CAAMFest on Sunday, March 15 at 2:20pm at the Castro Theatre.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/supper-club/\" target=\"_blank\">Supper Club\u003c/a>\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n title='//www.youtube.com/embed/NNWBsaS5npQ?list=UUWWQYAvS99L-TY49_qHYe0A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Get ready to eat, drink and be inspired by all things gourmet and culinary! The brand-new series \u003cem>Supper Club\u003c/em> follows bad boy “Demon Chef” Alvin Leung — proprietor of the Michelin three-star Bo Innovation restaurant in Hong Kong — as he visits some of the most exciting restaurants in the San Francisco Bay Area. More than just a showcase for seriously delectable cuisine, \u003cem>Supper Club\u003c/em> explores the importance of ingredients, craft and personal vision across the evolving restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_93864\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg\" alt=\"Supper Club\" width=\"770\" height=\"433\" class=\"size-full wp-image-93864\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SupperClub1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Supper Club\u003c/figcaption>\u003c/figure>\n\u003cp>Leung first speaks with RN74 chef Michael Mina about their shared love for transcultural flavors; he then visits Ken Tominaga at his Rohnert Park restaurant, Hana, to pay tribute to Japanese cuisine’s global influence. Next, Leung explores Asian flavors and innovative techniques with Corey Lee at Benu and drops by Adam Mali’s Mandarin Oriental to appreciate the seasonality and simplicity of good ingredients. Amid candid discussions about working in one of the most dynamic food scenes in the country, Leung and the chefs also prepare dishes that contribute to a wider dialogue about food and culinary culture. –\u003cem>Chanel Kong\u003c/em>\u003c/p>\n\u003cp>\u003cem>Supper Club\u003c/em> world premieres at CAAMFest on March 19, 2015 at 7:10pm at New People Cinema in San Francisco’s Japantown. \u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/changing-season-on-the-masumoto-family-farm/\" target=\"_blank\">Changing Season: On the Masumoto Family Farm\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93867\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg\" alt=\"Changing Season: On the Masumoto Family Farm\" width=\"770\" height=\"433\" class=\"size-full wp-image-93867\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/changingSeasona-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Changing Season: On the Masumoto Family Farm\u003c/figcaption>\u003c/figure>\n\u003cp>“How many harvests do you have in you?” is the perennial echo that reverberates across the Masumoto Family peach farm. \u003cem>Changing Season\u003c/em> chronicles a transitional year-in-the-life of famed farmer, slow food advocate, and sansei, David “Mas” Masumoto, and his compelling relationship with daughter Nikiko, who returns to the family farm with the intention of stepping into her father’s work boots. Mas’ hopes and hesitations for the future are shored up with his daughter’s return, as the family must navigate the implications of Mas’ 60th birthday and triple bypass surgery. The film is interspliced with moments of Nikiko’s razor sharp meditations on her family’s internment during WWII and her role as a queer, progressive farmer in the Central Valley.\u003c/p>\n\u003cp>Join CAAM for the World Premiere at the Oakland Museum of California, with the Masumotos in conversation. —\u003cem>Sierra Lee\u003c/em>\u003c/p>\n\u003cp>\u003cem>Changing Season: On the Masumoto Family Farm\u003c/em> world premieres at CAAMFest on March 20, 2015 at 7pm at the Oakland Museum of California and is preceded by CAAMFest at OMCA’s Off the Grid at 5pm.\u003c/p>\n\u003ch3>\u003ca href=\"http://caamfest.com/2015/films/lucky-chow/\" target=\"_blank\">Lucky Chow\u003c/a>\u003c/h3>\n\u003cfigure id=\"attachment_93866\" class=\"wp-caption aligncenter\" style=\"max-width: 770px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg\" alt=\"Lucky Chow\" width=\"770\" height=\"433\" class=\"size-full wp-image-93866\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331.jpg 770w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/LuckyChow_1-770x4331-320x180.jpg 320w\" sizes=\"(max-width: 770px) 100vw, 770px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lucky Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Lucky Chow\u003c/em>, a six-part PBS series, follows LUCKYRICE culinary festival founder Danielle Chang as she travels across America, exploring the Asian food landscape. Each episode examines a different food theme and features many of the country’s most renowned chefs and culinary stars.\u003c/p>\n\u003cp>The series begins with the ramen craze that has swept the country and features New Yorker-turned-Japanese ramen chef Ivan Orkin, of the acclaimed Sun Noodles, and ends with Berkeley, CA-based \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>. \u003c/p>\n\u003cp>In another episode, the two titans of Northern Thai cuisine, Andy Ricker of Pok Pok Thai and Saipin Chutima of the much loved Lotus of Siam, join forces to create their collective version of northern laab, a spicy, tasty drinking delicacy in Chiang Mai. Through the lens of Asian food and drink, LUCKY CHOW explores how Asian culture has impacted our understanding of food and food culture.\u003c/p>\n\u003cp>As CAAMFest’s Closing Night feature, \u003cem>Lucky Chow\u003c/em>’s six episodes will premiere over the course of two days and feature an Asian-inspired curated menu from The New Parkway kitchen. —\u003cem>Ashlyn Perri\u003c/em>\u003c/p>\n\u003cp>\u003cem>Lucky Chow\u003c/em> (episodes 1-3) plays at CAAMFest on March 21, 2015 at 7pm at the New Parkway Theater. \u003cem>Lucky Chow\u003c/em> (episodes 4-6) plays at CAAMFest on March 22, 2015 at 7pm at the New Parkway Theater.\u003c/p>\n\u003cp>\u003cstrong>CAAMFest special Asian-inspired menu at The New Parkway\u003c/strong>:\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ASnvAchOTz0'\n title='//www.youtube.com/embed/ASnvAchOTz0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy Tickets\u003c/strong>\u003cbr>\nFor tickets, please visit \u003ca href=\"http://www.caamfest.com\" target=\"_blank\">caamfest.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: film descriptions crossposted from the CAAMFest website.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93853/caamfest-2015-this-years-festival-is-full-of-food-films","authors":["5542"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1593"],"tags":["bayareabites_11455","bayareabites_13014","bayareabites_13181","bayareabites_14201","bayareabites_11449","bayareabites_11454","bayareabites_14200","bayareabites_14199","bayareabites_10996","bayareabites_14202"],"featImg":"bayareabites_93866","label":"bayareabites"},"bayareabites_93031":{"type":"posts","id":"bayareabites_93031","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93031","score":null,"sort":[1423852727000]},"guestAuthors":[],"slug":"bittman-does-berkeley-talking-food-politics-with-mark-bittman","title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","publishDate":1423852727,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n","blocks":[],"excerpt":"\"People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\"","status":"publish","parent":0,"modified":1481593599,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":2174},"headData":{"title":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman | KQED","description":""People are suffering. We need to fix that, but that’s not a cooking problem. If there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","datePublished":"2015-02-13T18:38:47.000Z","dateModified":"2016-12-13T01:46:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93031 http://blogs.kqed.org/bayareabites/?p=93031","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/bittman-does-berkeley-talking-food-politics-with-mark-bittman/","disqusTitle":"Bittman Does Berkeley: Talking Food Politics With Mark Bittman","path":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\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>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93031/bittman-does-berkeley-talking-food-politics-with-mark-bittman","authors":["5566"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1962","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_14124","bayareabites_9645","bayareabites_9531","bayareabites_2722","bayareabites_11449","bayareabites_676","bayareabites_97","bayareabites_9649"],"featImg":"bayareabites_93231","label":"bayareabites"},"bayareabites_93043":{"type":"posts","id":"bayareabites_93043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93043","score":null,"sort":[1423607049000]},"guestAuthors":[],"slug":"finally-manresabread-to-open-soon-in-downtown-los-gatos","title":"Finally! ManresaBread to Open Soon in Downtown Los Gatos","publishDate":1423607049,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.","status":"publish","parent":0,"modified":1481593668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1369},"headData":{"title":"Finally! ManresaBread to Open Soon in Downtown Los Gatos | KQED","description":"ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Finally! ManresaBread to Open Soon in Downtown Los Gatos","datePublished":"2015-02-10T22:24:09.000Z","dateModified":"2016-12-13T01:47:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93043 http://blogs.kqed.org/bayareabites/?p=93043","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/10/finally-manresabread-to-open-soon-in-downtown-los-gatos/","disqusTitle":"Finally! ManresaBread to Open Soon in Downtown Los Gatos","path":"/bayareabites/93043/finally-manresabread-to-open-soon-in-downtown-los-gatos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \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>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93043/finally-manresabread-to-open-soon-in-downtown-los-gatos","authors":["5578"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_59","bayareabites_2763","bayareabites_11449","bayareabites_14138","bayareabites_14137","bayareabites_3997","bayareabites_14041"],"featImg":"bayareabites_93101","label":"bayareabites"},"bayareabites_92432":{"type":"posts","id":"bayareabites_92432","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92432","score":null,"sort":[1422641822000]},"guestAuthors":[],"slug":"palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","publishDate":1422641822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n","blocks":[],"excerpt":"Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","status":"publish","parent":0,"modified":1481593705,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":2213},"headData":{"title":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol | KQED","description":"Prosperous, pricey and now the "it" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","datePublished":"2015-01-30T18:17:02.000Z","dateModified":"2016-12-13T01:48:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92432 http://blogs.kqed.org/bayareabites/?p=92432","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol/","disqusTitle":"Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol","path":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\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>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92432/palo-altos-buzzy-restaurant-scene-making-it-the-south-of-sf-foodie-capitol","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9757","bayareabites_3206","bayareabites_11449","bayareabites_14767","bayareabites_4181","bayareabites_9966","bayareabites_14113","bayareabites_9806"],"featImg":"bayareabites_92536","label":"bayareabites"},"bayareabites_92145":{"type":"posts","id":"bayareabites_92145","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92145","score":null,"sort":[1421516059000]},"guestAuthors":[],"slug":"start-your-new-years-diet-off-right-with-homemade-nut-milks","title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","publishDate":1421516059,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","status":"publish","parent":0,"modified":1481593773,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":989},"headData":{"title":"Start Your New Year’s Diet Off Right with Homemade Nut Milks | KQED","description":"The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","datePublished":"2015-01-17T17:34:19.000Z","dateModified":"2016-12-13T01:49:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92145 http://blogs.kqed.org/bayareabites/?p=92145","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/","disqusTitle":"Start Your New Year’s Diet Off Right with Homemade Nut Milks","path":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\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>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92145/start-your-new-years-diet-off-right-with-homemade-nut-milks","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_8841","bayareabites_987","bayareabites_11449","bayareabites_14073"],"featImg":"bayareabites_92150","label":"bayareabites"},"bayareabites_91863":{"type":"posts","id":"bayareabites_91863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91863","score":null,"sort":[1420592366000]},"guestAuthors":[],"slug":"bringing-back-the-bees-how-one-bay-area-company-is-using-wildflowers-to-create-a-more-sustainable-food-system","title":"Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System","publishDate":1420592366,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n","blocks":[],"excerpt":"Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ","status":"publish","parent":0,"modified":1481593884,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1012},"headData":{"title":"Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System | KQED","description":"Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System","datePublished":"2015-01-07T00:59:26.000Z","dateModified":"2016-12-13T01:51:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91863 http://blogs.kqed.org/bayareabites/?p=91863","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/06/bringing-back-the-bees-how-one-bay-area-company-is-using-wildflowers-to-create-a-more-sustainable-food-system/","disqusTitle":"Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System","path":"/bayareabites/91863/bringing-back-the-bees-how-one-bay-area-company-is-using-wildflowers-to-create-a-more-sustainable-food-system","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\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>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91863/bringing-back-the-bees-how-one-bay-area-company-is-using-wildflowers-to-create-a-more-sustainable-food-system","authors":["5568"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_358","bayareabites_60"],"tags":["bayareabites_875","bayareabites_14054","bayareabites_11449","bayareabites_14053","bayareabites_14052"],"featImg":"bayareabites_91872","label":"bayareabites"},"bayareabites_91494":{"type":"posts","id":"bayareabites_91494","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91494","score":null,"sort":[1419958101000]},"guestAuthors":[],"slug":"bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","publishDate":1419958101,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","status":"publish","parent":0,"modified":1481593931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":403},"headData":{"title":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers | KQED","description":"Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","datePublished":"2014-12-30T16:48:21.000Z","dateModified":"2016-12-13T01:52:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91494 http://blogs.kqed.org/bayareabites/?p=91494","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/30/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers/","disqusTitle":"Bay Area Bites New Year’s Eve Party Menu: 6 Fabulous Appetizers","path":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Eve Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use this collection of tasty, fully-tested recipes and make all other parties pale in comparison. From light and fresh pea pancakes topped with smoked salmon and chile-spiked shrimp and guacamole tostada bites to ethereal crab hush puppies and earthy mushroom and gruyere mac-and-cheese bites, you will be the hit of the night. And when midnight comes around, toast the evening with salty-sweet Vietnamese fried chicken wings and dark chocolate pudding puffs. Don’t forget the bubbly! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>New Year’s Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003cbr>\nSweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.\u003c/p>\n\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/\">\u003cstrong>Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>New Year’s Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. \u003c/p>\n\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/\">\u003cstrong>Crab Hush Puppies with Remoulade\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>New Year’s Party Appetizer: Mini Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003cbr>\nServe these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).\u003c/p>\n\u003cfigure id=\"attachment_91510\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mac-cheese-finish5.jpg\" alt=\"Wild Mushroom Mac and Cheese Bites. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91510\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/26/holiday-party-appetizer-mini-wild-mushroom-mac-and-cheese-bites/\">\u003cstrong>Wild Mushroom Mac and Cheese Bites\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Fast and Simple New Year’s Party Recipe: Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003cbr>\nPressed for time and need a quick and easy appetizer for a bunch of last-minute guests? This simple recipe will save you! \u003c/p>\n\u003cfigure id=\"attachment_91599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/shrimp-final1.jpg\" alt=\"Chili-Lime Shrimp and Guacamole Tostadas. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/27/fast-and-simple-new-years-party-recipe-chili-lime-shrimp-and-guacamole-tostadas/\">\u003cstrong>Chili-Lime Shrimp and Guacamole Tostadas\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Umami and Tang for New Year’s: Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003cbr>\nSalty, tangy, sweet, vinegary, crunchy, and juicy: these chicken wings are the bomb!\u003c/p>\n\u003cfigure id=\"attachment_91659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chixwings-finish-herbs1.jpg\" alt=\"Spicy Vietnamese Fried Chicken Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">\u003cstrong>Spicy Vietnamese Fried Chicken Wings\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>New Year’s Party Dessert: The Amazing, Indulgent, Truly Remarkable Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003cbr>\nJust imagine biting into a mini chocolate cream puff oozing with deep, dark chocolate pudding and then run, don’t walk, to your kitchen to make these decadent treats. \u003c/p>\n\u003cfigure id=\"attachment_91706\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/chocballs-finish-open1.jpg\" alt=\"Mini Chocolate Pudding Puffs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/the-amazing-indulgent-truly-remarkable-mini-chocolate-pudding-puffs/\">\u003cstrong>Mini Chocolate Pudding Puffs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91494/bay-area-bites-new-years-eve-party-menu-6-fabulous-appetizers","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_14034","bayareabites_147","bayareabites_564","bayareabites_11449","bayareabites_3681","bayareabites_14037","bayareabites_679","bayareabites_3202","bayareabites_1686","bayareabites_864","bayareabites_11110","bayareabites_10630"],"featImg":"bayareabites_91763","label":"bayareabites_15124"},"bayareabites_91460":{"type":"posts","id":"bayareabites_91460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91460","score":null,"sort":[1419777242000]},"guestAuthors":[],"slug":"new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","title":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce","publishDate":1419777242,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ","status":"publish","parent":0,"modified":1481593974,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":629},"headData":{"title":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce | KQED","description":"It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce","datePublished":"2014-12-28T14:34:02.000Z","dateModified":"2016-12-13T01:52:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91460 http://blogs.kqed.org/bayareabites/?p=91460","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/","disqusTitle":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce","path":"/bayareabites/91460/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91627,91628","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91645,91640,91629,91646,91631","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91633,91632,91634","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91460/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_564","bayareabites_523","bayareabites_11449","bayareabites_716","bayareabites_14033","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_91635","label":"bayareabites_15124"},"bayareabites_91484":{"type":"posts","id":"bayareabites_91484","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91484","score":null,"sort":[1419697526000]},"guestAuthors":[],"slug":"new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","publishDate":1419697526,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91582,91580,91562\"]\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91573,91560,91570\"]\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91577,91578,91581,91588\"]\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91569,91559,91567\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","status":"publish","parent":0,"modified":1481594013,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":616},"headData":{"title":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche | KQED","description":"Sweet, lemony pea-flecked pancakes are the perfect foundation for salty smoked salmon and tangy crème fraiche. Serve these at your next party and everyone will thank you.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","datePublished":"2014-12-27T16:25:26.000Z","dateModified":"2016-12-13T01:53:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91484 http://blogs.kqed.org/bayareabites/?p=91484","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/27/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche/","disqusTitle":"New Year's Party Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche","path":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91566\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-closeup2.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91566\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I adore savory pancakes, whether they come buckwheat-blini style, crammed full of corn and salty bacon, in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">zucchini griddle cakes\u003c/a>, or like these: delicately lemony with plenty of sweet peas and tender, buttery leeks.\u003c/p>\n\u003cp>The great thing about these fresh little pea and leek pancakes is that you can make them any time of year. But they are an especially pleasing fresh note when you grow tired of heavy winter fare. \u003c/p>\n\u003cp>I was inspired to make these by one of my favorite starters at Schmidt’s, a San Francisco German beer and sausage restaurant in the Mission. Mine include tender leeks and a good helping of lemon zest and herbs. \u003c/p>\n\u003cp>If you like, use sour cream instead of the crème fraiche. You can also flavor the crème fraiche or sour cream with more lemon zest or herbs. Make these vegetarian by omitting the smoked salmon. In the springtime, top them with a mound of pea shoots.\u003c/p>\n\u003cp>However you serve them, they are certain to be devoured quickly and with great relish. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_91574\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-ingredients.jpg\" alt=\"Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche\u003c/h3>\n\u003cp>\u003cem>Makes about 22 bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>1 small leek, trimmed and finely chopped (about 1 cup)\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 1/2 cups frozen peas (8 ounces), thawed\u003c/li>\n\u003cli>2 small green onions, very finely chopped\u003c/li>\n\u003cli>Finely grated zest of 1 lemon\u003c/li>\n\u003cli>1 tbsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>1/2 cup all-purpose flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 large egg plus 1 large egg yolk, beaten together\u003c/li>\n\u003cli>1/3 cup whole milk\u003c/li>\n\u003cli>Olive oil, for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For serving:\u003c/strong>\n\u003cli>About 1/3 cup crème fraiche\u003c/li>\n\u003cli>About 4 oz cold-smoked salmon\u003c/li>\n\u003cli>Finely chopped fresh chives\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a large frying pan over medium heat, melt 2 tbsp butter. Add the leek and sprinkle with a pinch of salt. Cook, stirring, until soft and tender, about 10 minutes. Meanwhile, put the peas in a bowl and pour boiling water over them to cover. Let sit for 5 minutes then drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91582,91580,91562","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the peas, green onions, and lemon zest and cook, smashing the peas with a potato masher until about half are smashed. Cook until tender and fragrant, about 5 minutes. Stir in the parsley, remove from the heat, and set aside.\u003c/li>\n\u003cli>Melt the remaining 2 tbsp of the butter. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Whisk in the eggs, milk, and the melted butter together to make a batter. Add the pea mixture and stir to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91573,91560,91570","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a nonstick frying pan, warm a little olive oil over medium heat. Spoon tablespoon-sized dollops of the batter into the pan, spacing them evenly. Fry until golden brown and crisp, turning once, 3 or 4 minutes. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you finish the remaining pancakes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91577,91578,91581,91588","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>To serve, transfer the pancakes to a warm platter. Top each with a sliver of smoked salmon and a dollop of crème fraîche. Sprinkle with chives and serve right away.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91569,91559,91567","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91571\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pancake-final-vertical.jpg\" alt=\"Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91571\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Pea Pancakes with Smoked Salmon and Crème Fraiche. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91484/new-years-party-recipe-sweet-pea-pancakes-with-smoked-salmon-and-creme-fraiche","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_11449","bayareabites_716","bayareabites_3202","bayareabites_1686","bayareabites_473","bayareabites_2141","bayareabites_80","bayareabites_11110"],"featImg":"bayareabites_91564","label":"bayareabites_15124"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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. 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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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