Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food
Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay
Event: Rockridge - Picnic In the Street
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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. 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Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area’s first European-style food hall is still its most complete and creatively curated.","status":"publish","parent":0,"modified":1507571994,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1567},"headData":{"title":"Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food | KQED","description":"The Bay Area’s first European-style food hall is still its most complete and creatively curated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"121207 https://ww2.kqed.org/bayareabites/?p=121207","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/06/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food/","disqusTitle":"Rockridge Market Hall Celebrates Its 30th Anniversary as the East Bay’s One-Stop Shop for All Things Food","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Bay Area’s first European-style food hall is still its most complete and creatively curated.\u003c/em>\u003c/p>\n\u003cp>Thirty years ago, before Oakland was a food capital of the West Coast, and before city-dwellers routinely hopped on BART to eat, drink and shop in the East Bay, Market Hall was a mere idea in the making. Longtime East Bay residents from New Zealand, Sara, Tony and Peter Wilson set about launching a community-oriented market, one where locals and visitors alike would feel welcome and would find not only everything they needed to cook for the week, but also make new discoveries in food and wine. Today, Rockridge Market Hall houses nine businesses under one roof: \u003ca href=\"http://rockridgemarkethall.com/highwire\">Highwire Coffee Roasters\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish\">Hapuku Fish Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/msf\">Marin Sun Farms Butcher Shop\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/paul-marcus\">Paul Marcus Wines\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/flower-and-the-b\">The Flower & The B florist\u003c/a>, and four “Market Hall” shops: \u003ca href=\"http://rockridgemarkethall.com/produce\">Produce\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com/bakery\">Bakery\u003c/a>, \u003ca href=\"https://www.markethallcaterers.com/\">Caterers\u003c/a>, and \u003ca href=\"http://rockridgemarkethall.com/market-hall-foods\">Market Hall Foods\u003c/a> (called The Pasta Shop until 2016).\u003c/p>\n\u003cp>\u003cstrong>A Neighborhood Market\u003c/strong>\u003cbr>\nManaging partner Sara Wilson says that, 30 years ago, she knew her customers would inform what the experience should be, so she didn’t worry so much about the specific details, understanding that the stores would evolve along with people’s palates and trends in the burgeoning local food culture. Sara her brothers wanted to create a space for daily shopping for Rockridge residents, a kind of European-style market with multiple vendors under one roof. Wilson says, “We live here and we all lived here when we created the project. We had a sense of what people wanted in a local market because we weren’t coming in from the outside, we were starting from the perspective of being in the neighborhood, ourselves.”\u003c/p>\n\u003cp>\u003cstrong>The Hub of Rockridge Market Hall: Market Hall Foods\u003c/strong>\u003cbr>\nOf the nine shops that comprise the hall, Market Hall Foods is the hub, itself a multi-department space. If there’s a worthy trend on the culinary horizon, you’ll find it represented here. Gluten-free crackers? Check. Yuzu condiment? Yep. Fermented chile sauce? Of course.\u003c/p>\n\u003cfigure id=\"attachment_121213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121213\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/condiments-new.jpg\" alt=\"Condiments at Market Hall\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/condiments-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Condiments at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Pioneers: California Extra-Virgin Olive Oil\u003c/strong>\u003cbr>\nIn 1987, people in the Bay Area were certainly interested in food, but at the time there were very few olive oils available from California, and only a handful from Spain and France. Now, there’s an entire row in Market Hall Foods dedicated to carefully curated olive oils from around the world, currently 30-plus brands. The selections are weighted toward world-class bottles from California, including \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a> from the Capay Valley and \u003ca href=\"https://www.bondolio.com/\">Bondolio\u003c/a>, from the Sacramento Valley, two of the finest oils available and produced a short drive from the Bay Area. Market Hall has been a supporter of the \u003ca href=\"https://www.cooc.com/\">California Olive Oil Council\u003c/a>, whose mission is to promote California-grown extra-virgin olive oil, since its inception in 1998.\u003c/p>\n\u003cfigure id=\"attachment_121220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121220\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/olive-oil-new.jpg\" alt=\"Olive oil at Market Hall\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/olive-oil-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil at Market Hall \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pasta in All Shapes and Sizes\u003c/strong>\u003cbr>\nIn the beginning, homemade pasta was the main event, and in some ways, it still is. While the name of the original Pasta Shop changed to Market Hall Foods, the Pasta Shop remains as a brand that supplies wholesale fresh pasta to many area clients. More than a dozen kinds of fresh Pasta Shop ravioli are available at Market Hall Foods, some of which change seasonally. Perennial favorites include lemon ricotta, and mushroom with caramelized onion. There’s also tortellini, fusilli, rigatoni and other shapes, as well as dried specialty pastas from Italy and from California-produced and -milled \u003ca href=\"https://www.communitygrains.com/\">Community Grains\u003c/a>. This company specializes in products made from identity-preserved grain, completely traceable back to each farmer and the many hands that bring this food to us via the complex supply chain.\u003c/p>\n\u003cfigure id=\"attachment_121218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/homemadepasta-new.jpg\" alt=\"Homemade pasta, cut fresh to order.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/homemadepasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade pasta, cut fresh to order. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121221\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121221\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/pasta-new.jpg\" alt=\"A veritable wall of the highest quality dried pastas from Italy and the U.S.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/pasta-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veritable wall of the highest quality dried pastas from Italy and the U.S. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Deli\u003c/strong>\u003cbr>\nWhile Rockridge Market Hall’s tenants have shifted over the years, one big change has been in the number of prepared foods stocked by Market Hall Foods. From whole roast chickens to elaborate prepared vegetables and salads, from fancy imported potato chips to housemade gravlax, and from salumi to olive varieties you won’t see anywhere else, a big swathe of Market Hall Foods’ real estate is devoted to ready-to-eat products.\u003c/p>\n\u003cfigure id=\"attachment_121211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/charcuterie-new.jpg\" alt=\"Cured meats galore at the deli inside Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/charcuterie-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cured meats galore at the deli inside Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121235\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4775-new.jpg\" alt=\"The deli at Market Hall offers prepared food\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4775-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">The deli at Market Hall offers prepared food \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese, Cheese, and More Cheese\u003c/strong>\u003cbr>\nCheese takes up another corner of the store. Retail director Juliana Uruburu and cheese buyer Alma Avalos are the resident experts on cheese from all over the world, lovingly and logically organized and available for tasting before purchase. Someone is always on staff to answer questions about cheese, offer serving suggestions, and even make wine-pairing recommendations.\u003c/p>\n\u003cfigure id=\"attachment_121212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/cheese-new.jpg\" alt=\"Just one section of the large cheese counter at Market Hall Foods.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/cheese-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just one section of the large cheese counter at Market Hall Foods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Other 8 Shops\u003c/strong>\u003cbr>\nBesides Market Hall Foods, there are eight other businesses in Rockridge Market Hall. The catering company counts as one, though it isn’t a shop, per se, rather a service, and a popular one.\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>Adjacent to Market Hall Foods is Highwire Coffee Roasters and Market Hall Bakery, which occupy a shared space fronting the College Avenue entrance to the hall. The bakery turns out breads, pastries, pizzas and more, and holds a “cookie happy hour” on Monday-Friday from 2-4pm, where a giant salted chocolate chip cookie is served to guests.\u003c/p>\n\u003cfigure id=\"attachment_121217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Highwire-new.jpg\" alt=\"Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Highwire-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Highwire co-owner Robert Myers enjoys a cup in front of his café’s current selections. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4781-new.jpg\" alt=\"The always-hopping Market Hall Bakery.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4781-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-hopping Market Hall Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Highwire Coffee entered the space in 2011. Owned by expert coffee-cuppers, a World Barista Champion, and a dedicated green buyer, Highwire sources, roasts single-origin coffees and creates signature blends with clever names like “Tightrope” and “Conscientious Objector.”\u003c/p>\n\u003cp>Hapuku is the Maori word for grouper-like fish, and Hapuku Fish Shop is managed by Jacob Benjamin, a quality-obsessed fish monger. The shop specializes in sustainably sourced raw fish, but also offers fish and chips with homemade fries, sushi, chowder and other treats, as well as some homemade and bottled sauces.\u003c/p>\n\u003cfigure id=\"attachment_121216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/hapuku-new.jpg\" alt=\"Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/hapuku-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacob Benjamin talks fish behind the counter of Hapuku Fish Shop. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sustainability is also the main theme at Marin Sun Farms Butcher Shop, one of several branches of the highly regarded meat purveyor, founded by David Evans in 1999 on his family’s cattle ranch in Point Reyes National Seashore. Look for unusual cuts like Denver steak, kinds of meat you’ve never run across like Mangalitsa pork, as well all the usual choices in beef, lamb, chicken, pork and veal. Dry-aged cuts of beef are especially worth a splurge. All meat is farmed locally and with practices that cultivate healthy soil and promote the resilience of its ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_121210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/butcher-new.jpg\" alt=\"The elaborate meat display at Marin Sun Farms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/butcher-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The elaborate meat display at Marin Sun Farms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large room at the west end of the hall is Market Hall Produce, packed full of seasonal fruits and vegetables, as well as cold cases for perishables and dry goods.\u003c/p>\n\u003cfigure id=\"attachment_121222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/produce-new.jpg\" alt=\"Market Hall Produce packs a lot of fruits and vegetables into one room.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/produce-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Market Hall Produce packs a lot of fruits and vegetables into one room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paul Marcus Wines, in between Market Hall Foods and Hapuku Fish, offers a European-leaning wine selection, often with great bargains from Italy and France, as well as a particularly well-selected collection of grower Champagnes.\u003c/p>\n\u003cfigure id=\"attachment_121224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/wine-new.jpg\" alt=\"Paul Marcus Wines offers a selection of reasonably priced, mostly European wines.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/wine-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paul Marcus Wines offers a selection of reasonably priced, mostly European wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And The Flower & the B ensures that your table will look and smell beautiful, with creative flower arrangements and seasonal selections for your own DIY presentations.\u003c/p>\n\u003cfigure id=\"attachment_121233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4763-new.jpg\" alt=\"The Flower & the B at Market Hall.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4763-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Flower & the B at Market Hall. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not officially among the Rockridge Market Hall Shops, \u003ca href=\"https://oliveto.com/\">Oliveto Restaurant & Café\u003c/a> occupies the northwest corner of the building and feels very much like part of the experience of the whole. Co-owner Bob Klein is a longtime neighborhood presence and has, for many years, kept the standards of Italian cooking high in the East Bay; he’s a founder of the aforementioned Community Grains as well.\u003c/p>\n\u003cfigure id=\"attachment_121237\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-121237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_4785-new.jpg\" alt=\"Oliveto restaurant and cafe.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_4785-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Oliveto restaurant and cafe. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prices at Market Hall are on the high side, but they are commensurate with quality and selection. If there’s a better specialty food market in all of the Bay Area, I haven’t found it.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nIn celebration of Rockridge Market Hall's 30th Anniversary, there's a free themed celebration each month of 2017.\u003ca href=\"https://www.facebook.com/markethallfoods/posts/1852296651490712\"> October's theme is Harvest Day, held on Saturday, October 28th, from noon to 2pm\u003c/a>. Choose a free mini-pumpkin, enter to win an autumn gift basket by guessing the weight of a giant pumpkin, and sip and taste at stations throughout Market Hall.\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>\u003ca href=\"http://rockridgemarkethall.com/\">\u003cstrong>Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/kJNmfA\">\u003cstrong>Map\u003c/strong>\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am-8pm; Sat, 9am-7pm; Sun, 10am-7pm (Highwire Coffee Roasters and Market Hall Bakery open at 6:30am Mon-Fri and 7:30pm on Sat-Sun); The Flower & the B is open from 9:30am-7:30pm Mon-Fri, and 10am-7pm Sat-Sun).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">@rockridgemarkethall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/markethallfoods/\">@markethallfoods\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food","authors":["5575"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_1420"],"featImg":"bayareabites_121234","label":"source_bayareabites_121207"},"bayareabites_107289":{"type":"posts","id":"bayareabites_107289","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107289","score":null,"sort":[1457838519000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-6-favorite-spots-for-fresh-pasta-in-san-francisco-and-the-east-bay","title":"Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay","publishDate":1457838519,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.","status":"publish","parent":0,"modified":1458057587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1430},"headData":{"title":"Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay | KQED","description":"Here are some of the best places to get pasta cut to order and homemade ravioli in San Francisco and the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107289 http://ww2.kqed.org/bayareabites/?p=107289","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/12/bay-area-bites-guide-to-6-favorite-spots-for-fresh-pasta-in-san-francisco-and-the-east-bay/","disqusTitle":"Bay Area Bites Guide to 6 Favorite Spots For Fresh Pasta in San Francisco and the East Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/107289/bay-area-bites-guide-to-6-favorite-spots-for-fresh-pasta-in-san-francisco-and-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sometimes, there's nothing more satisfying then a plate of pasta. And the one thing that always makes it better? Freshly made pasta. Luckily, the Bay Area is packed with places to buy pasta in a variety of flavors and types, cut to order per your specifications. Here are options for places to get fresh pasta in San Francisco and the East Bay--and if we didn't include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix2.jpg\" alt=\"Phoenix Pastificio's plain egg pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phoenix Pastificio's plain egg pasta \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Phoenix Pastificio\u003c/strong> sells their pastas to high-end restaurants across the Bay Area, but their production facility, where you can buy any of their pastas, is charmingly homey. It’s a cavernous brick building in West Berkeley that includes a bell you ring to get the attention of the staff, who are busy making pasta and pastries. They’ll sell you any amount of their wide range of products, from their \u003ca href=\"http://www.eastbayexpress.com/oakland/best-fusion-bread/BestOf?oid=2928270\" target=\"_blank\">famous olive bread\u003c/a> to their pastas, which they’ll cut to order. Their plain pasta, light and eggy, is very good, but the real fun is their array of other noodle flavors, from \u003ca href=\"http://phoenixpasta.com/links/sheet-pasta-link.html\" target=\"_blank\">stinging nettle to rose petal\u003c/a>. Roasted yellow bell pepper with green serrano and habanero noodles managed to pack an impressive amount of flavor and heat into its thin strands, and would be the ideal base for a farmers' market vegetable-heavy spring pasta dish.\u003c/p>\n\u003cfigure id=\"attachment_107522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/phoenix1.jpg\" alt=\"Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/phoenix1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted yellow bell pepper with green serano & habanero from Phoenix Pastificio \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison Street # 109, Berkeley [\u003ca href=\"https://goo.gl/maps/TJ6Vyuirarw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 883-0783\u003cbr>\nHours: Mon-Sat 4am-8pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PhoenixPasta\" target=\"_blank\">The Phoenix Pastificio\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina1.jpg\" alt=\"Egg noodles from Pasta Gina\" width=\"1920\" height=\"1345\" class=\"size-full wp-image-107525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1440x1009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-1180x827.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina1-960x673.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I haven’t cooked in a year,” a smiling customer gushed to me while I was waiting to order at Noe Valley’s \u003cstrong>Pasta Gina\u003c/strong>. It’s a common sentiment echoed by fans of the tiny, cramped shop, who include \u003ca href=\"http://noevalleysf.blogspot.com/2009/03/mark-leno-vs-pasta-gina.html\" target=\"_blank\">Senator Mark Leno\u003c/a>. The store manages to produce an impressive amount of offerings out of their small space, including sauces, ravioli and several types of pasta you can get cut to order, including lemon, bell pepper, and eggless options. The solicitous staff will also recommend sauce pairings for any pasta you buy. The plain egg pasta is good, the porcini ravioli perfect. Rich, herby and meaty, it’s astonishingly complex, a meatless main to leave vegetarians smug and meat-lovers impressed.\u003c/p>\n\u003cfigure id=\"attachment_107526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastagina2.jpg\" alt=\"Porcini ravioli in herb pasta from Pasta Gina\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastagina2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Porcini ravioli in herb pasta from Pasta Gina \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pasta-gina-san-francisco\" target=\"_blank\">\u003cstrong>Pasta Gina\u003c/strong>\u003c/a>\u003cbr>\n741 Diamond St, San Francisco [\u003ca href=\"https://goo.gl/maps/xd4dWWKTYbC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 282-0738\u003cbr>\nHours: Mon-Fri 10am–9pm; Sat-Sun 10am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pasta-Gina-156758547714421/\" target=\"_blank\">Pasta Gina\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop2.jpg\" alt=\"Fresh egg pasta from the Pasta Shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg pasta from the Pasta Shop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rockridge’s Market Hall is both the best and worst place to be while hungry: it’s so crowded with every kind of delicious food, it’s almost overwhelming. Luckily there are the cheery, helpful employees--calmly calling out numbers over a microphone, holding an animated conversation while cutting up a rotisserie chicken with cooking shears--to guide you through the bustle. \u003cstrong>The Pasta Shop\u003c/strong> is one of the Hall’s many offerings, with a wide variety of egg noodles in flavors like garlic, herb and saffron. They also offer a collection of raviolis, with vegetarian, vegan and seasonal options. There are even adorable, pre-packaged mini-packs of about a serving’s worth of ravioli, like fancier versions of those 100-calorie Oreo packs. The egg pasta--they’ll cut any of their flavors to whatever size you want in their hulking, loudly grinding machine--is a pleasant base for any of their sauces, and the flavor combinations of their raviolis are thoughtfully considered. If you want to have a luxurious at-home meal, try the ricotta raviolis flecked with good-sized chunks of truffle shavings. It’s bold, funky and earthy. And unlike 99% of truffle products on the market, it includes real truffle shavings--which is the closest most of us will come to eating truffles anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_107529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/pastashop1.jpg\" alt=\"Ricotta truffle ravioli from The Pasta Shop in Rockridge\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/pastashop1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta truffle ravioli from The Pasta Shop in Rockridge \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rockridgemarkethall.com/pasta-shop/fresh-pasta\" target=\"_blank\">\u003cstrong>The Pasta Shop at Rockridge Market Hall\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave #201, Oakland, CA [\u003ca href=\"https://goo.gl/maps/5Skz1udgnW62\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-6000\u003cbr>\nHours: Mon-Fri, 9am–8pm; Sat 9am-7pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall/\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods?lang=en\" target=\"_blank\">Rockridge Market Hall\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italhome2.jpg\" alt=\"Egg noodles from from The Italian Homemade Company\" width=\"1920\" height=\"1650\" class=\"size-full wp-image-107523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-400x344.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-800x688.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-768x660.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1440x1238.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-1180x1014.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italhome2-960x825.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Egg noodles from from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get to San Francisco's \u003cstrong>Italian Homemade Company\u003c/strong> from BART, you have to walk about a mile down Columbus Ave. It’s a busy mile: you walk past the open restaurant windows, exhaling the cologne of men on dates; past the clumps of tourists in front of the Condor Club; and past the \u003ca href=\"https://en.wikipedia.org/wiki/Slacklining\" target=\"_blank\">slackliners\u003c/a> drinking beer as they precariously perch in Washington Square Park. The inside of the store is just as bustling, with workers chattering to each other in Italian in front of a doorway to a mysteriously marked “pasta lab.” You can order any of the restaurant's pastas to eat at the store, covered in one of their homemade sauces, or take it to go, packed up in giant Ziploc bags. Their plain pasta had a clean, eggy flavor, and their meat tortellini was perfection: tiny plump dumplings, juicy and rich from the combination of prosciutto and \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\" target=\"_blank\">mortadella\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_107524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/italianhom1.jpg\" alt=\"Meat tortellini from The Italian Homemade Company\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/italianhom1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meat tortellini from The Italian Homemade Company \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-italian-homemade-company-san-francisco-4\" target=\"_blank\">\u003cstrong>The Italian Homemade Company\u003c/strong>\u003c/a>\u003cbr>\n716 Columbus Ave, San Francisco [\u003ca href=\"https://goo.gl/maps/QX7zmDsz7XS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 712-8874\u003cbr>\nHours: Mon-Sun, 11am–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theitalianhomemadecompany/\" target=\"_blank\">The Italian Homemade Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/italianhomemade\" target=\"_blank\">@ItalianHomemade\u003c/a>\u003cbr>\nPrice range: $$ ($11-$17 per pound)\u003c/p>\n\u003cfigure id=\"attachment_107520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca1.jpg\" alt=\"Plain egg noodles from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plain egg noodles from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission’s \u003cstrong>Lucca Ravioli Company\u003c/strong> is a combination deli and specialty grocery store, packed with fancy Italian sodas and Italian foodstuffs made in-house, from pizza dough to meatballs. (They also have an impressive selection of \u003ca href=\"https://en.wikipedia.org/wiki/Amaro_%28liqueur%29\" target=\"_blank\">amaros\u003c/a> competing for space with dutch crunch rolls on the wooden shelves behind the counter). During lunchtime, everyone from young office workers to sunburned construction workers crowd each other in the tiny store, waiting patiently to be called up by the dapper collection of paper-hatted employees. Their plain pasta is good, and the cheese tortellini is appropriately old school: salty, rich and satisfying.\u003c/p>\n\u003cfigure id=\"attachment_107519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/lucca2.jpg\" alt=\"Cheese tortellini from Lucca Ravioli Company.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/lucca2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese tortellini from Lucca Ravioli Company. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.luccaravioli.com/\" target=\"_blank\">\u003cstrong>Lucca Ravioli Company\u003c/strong>\u003c/a>\u003cbr>\n1100 Valencia St, San Francisco [\u003ca href=\"https://goo.gl/maps/bVHfGaCMkWC2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (415) 647-5581\u003cbr>\nHours: Mon-Sat 9am-6pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuccaRavioli/\" target=\"_blank\">Lucca Ravioli Company\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\u003cfigure id=\"attachment_107518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova1.jpg\" alt=\"Fresh egg noodles from Genova Delicatessen\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107518\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh egg noodles from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Going to \u003cstrong>Genova Delicatessen\u003c/strong> is a singular Oakland experience, alternately hellish and life-affirming. Hellish because no matter how shrewdly you plan your visit, no matter how much use you make of that handy new Google feature that tells you the busiest times, there always seems to be at least 20 people in front of you.\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>But while you’re waiting--which you must do, even if you’re just buying pasta and not getting one of their famous deli sandwiches--you’ll notice that Genova is a vestige of Temescal before it got hip, leading to a diverse crowd that’s becoming increasingly hard to find in the area. Everyone is united by the same goal: getting some of Genova’s homey, delicious Italian classics, served up by the efficient, tie-wearing staff who gossip with the regulars about mutual friends.\u003c/p>\n\u003cp>That’s why it was especially crushing to read the news that Genova--like so many other Bay Area institutions--\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/01/29/rent-dispute-threatens-closure-of-oaklands-genova-deli/\" target=\"_blank\">might close\u003c/a> because of rising rents. Nothing is final yet, and the owners have confirmed that no matter what happens, their line of pastas will continue to be stocked in their wholesale accounts (which include Berkeley Bowl and Andronico’s). They sell a satisfying egg pasta--pre-cut in their deli case, in a variety of sizes--and an array of ravioli in classic flavors. One of their best is the the spinach and ricotta ravioli, pillowy pockets of chard-flecked ricotta surrounded by olive-green spinach pasta.\u003c/p>\n\u003cfigure id=\"attachment_107517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/genova2.jpg\" alt=\"Spinach and ricotta ravioli from Genova Delicatessen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/genova2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach and ricotta ravioli from Genova Delicatessen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003ca href=\"http://www.genovadelioakland.com/\" target=\"_blank\">\u003cstrong>Genova Delicatessen & Ravioli Factory\u003c/strong>\u003c/a>\u003cbr>\n5095 Telegraph Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/6kyv2qp1tHm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-7401\u003cbr>\nHours: Mon-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dominics-Original-Genova-Delicatessen-Ravioli-Factory-120013811344306/?fref=ts\" target=\"_blank\">Dominics Original Genova Delicatessen & Ravioli Factory\u003c/a>\u003cbr>\nPrice range: $ (Pasta $10 and under per pound)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107289/bay-area-bites-guide-to-6-favorite-spots-for-fresh-pasta-in-san-francisco-and-the-east-bay","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_15323","bayareabites_15321","bayareabites_15320","bayareabites_1420","bayareabites_755","bayareabites_15319","bayareabites_15322"],"featImg":"bayareabites_107527","label":"source_bayareabites_107289"},"bayareabites_1481":{"type":"posts","id":"bayareabites_1481","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1481","score":null,"sort":[1222274680000]},"guestAuthors":[],"slug":"event-rockridge-picnic-in-the-street","title":"Event: Rockridge - Picnic In the Street","publishDate":1222274680,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/markethall.jpg\" alt=\"Rockridge Market Hall\">\u003c/p>\n\u003cp>As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://rockridgemarkethall.com/index.php\">Picnic in the Street\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> North Oakland's Rockridge Market Hall, along College Avenue between Shafter and Ocean View , adjacent to the Rockridge BART Station\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=market+hall+rockridge+ca&ie=UTF8&z=17&iwloc=B\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Sunday, September 28th, 2008, 11:00 AM – 6:00 PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Admission is free! Costs associated with some activities\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the Chefs Stage several cookbook authors and chefs will demonstrate recipes, discuss and sign their books including: \u003c/p>\n\u003cp>\u003cstrong>Joey Altman:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470130458/kqedorg-20\">Without Reservations, How to Make Bold, Creative Flavorful Food at Home\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/joeya.jpg\" alt=\"Joey Altman- Without Reservations, How to Make Bold, Creative Flavorful Food at Home\">\u003c/p>\n\u003cp>\u003cstrong>Janet Fletcher:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811865908/kqedorg-20\">Fresh from the Farmers Market—10th Anniversary Edition\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/janetf.jpg\" alt=\"Janet Fletcher- Fresh from the Farmers Market—10th Anniversary Edition\">\u003c/p>\n\u003cp>\u003cstrong>Alice Medrich:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/kqedorg-20\">Pure Dessert, true flavors, inspiring ingredients, and simple recipes\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/alicem.jpg\" alt=\"Alice Medrich- Pure Dessert, true flavors, inspiring ingredients, and simple recipes\">\u003c/p>\n\u003cp>\u003cstrong>Steve Sando:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/steves.gif\" alt=\"Steve Sando- Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\">\u003c/p>\n\u003cp>This recipe from the original edition of Janet Fletcher's \u003cstrong>Fresh from the Farmers' Market\u003c/strong>, Chronicle Books is perfect for Fall. Keep your eyes open for persimmons, coming into season this month and next. \u003c/p>\n\u003cp>\u003cstrong>Quick Persimmon \"Ice Cream\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe hachiya persimmons, about 1 pound total, frozen hard\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 teaspoon vanilla\u003cbr>\n1/2 cup buttermilk or half-and-half\u003cbr>\nApproximately 2 teaspoons fresh lemon juice\u003cbr>\nGingersnaps, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nQuarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.\u003c/p>\n\n","blocks":[],"excerpt":"As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). ","status":"publish","parent":0,"modified":1222548162,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":373},"headData":{"title":"Event: Rockridge - Picnic In the Street | KQED","description":"As a part of Out and About in Rockridge, Market Hall merchants will spill out onto College Avenue for their annual "Picnic in the Street." Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1481 http://blogs.kqed.org/bayareabites/2008/09/24/event-rockridge-picnic-in-the-street/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/24/event-rockridge-picnic-in-the-street/","disqusTitle":"Event: Rockridge - Picnic In the Street","path":"/bayareabites/1481/event-rockridge-picnic-in-the-street","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/markethall.jpg\" alt=\"Rockridge Market Hall\">\u003c/p>\n\u003cp>As a part of \u003ca href=\"http://www.rockridgeoutandabout.com/\">Out and About in Rockridge\u003c/a>, Market Hall merchants will spill out onto College Avenue for their annual \"Picnic in the Street.\" Enjoy food and wine tastings, cookbook signings, music, and dancing. Children's activities include cupcake decorating and pumpkin painting. There will also be a Cookbook Exchange—bring a used cookbook and exchange it for another (remaining books will go to the Rockridge Public Library). \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://rockridgemarkethall.com/index.php\">Picnic in the Street\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> North Oakland's Rockridge Market Hall, along College Avenue between Shafter and Ocean View , adjacent to the Rockridge BART Station\u003cbr>\n \u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=market+hall+rockridge+ca&ie=UTF8&z=17&iwloc=B\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Sunday, September 28th, 2008, 11:00 AM – 6:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Admission is free! Costs associated with some activities\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the Chefs Stage several cookbook authors and chefs will demonstrate recipes, discuss and sign their books including: \u003c/p>\n\u003cp>\u003cstrong>Joey Altman:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0470130458/kqedorg-20\">Without Reservations, How to Make Bold, Creative Flavorful Food at Home\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/joeya.jpg\" alt=\"Joey Altman- Without Reservations, How to Make Bold, Creative Flavorful Food at Home\">\u003c/p>\n\u003cp>\u003cstrong>Janet Fletcher:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811865908/kqedorg-20\">Fresh from the Farmers Market—10th Anniversary Edition\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/janetf.jpg\" alt=\"Janet Fletcher- Fresh from the Farmers Market—10th Anniversary Edition\">\u003c/p>\n\u003cp>\u003cstrong>Alice Medrich:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652115/kqedorg-20\">Pure Dessert, true flavors, inspiring ingredients, and simple recipes\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/alicem.jpg\" alt=\"Alice Medrich- Pure Dessert, true flavors, inspiring ingredients, and simple recipes\">\u003c/p>\n\u003cp>\u003cstrong>Steve Sando:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/steves.gif\" alt=\"Steve Sando- Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\">\u003c/p>\n\u003cp>This recipe from the original edition of Janet Fletcher's \u003cstrong>Fresh from the Farmers' Market\u003c/strong>, Chronicle Books is perfect for Fall. Keep your eyes open for persimmons, coming into season this month and next. \u003c/p>\n\u003cp>\u003cstrong>Quick Persimmon \"Ice Cream\"\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe hachiya persimmons, about 1 pound total, frozen hard\u003cbr>\n1/4 cup sugar\u003cbr>\n1/4 teaspoon vanilla\u003cbr>\n1/2 cup buttermilk or half-and-half\u003cbr>\nApproximately 2 teaspoons fresh lemon juice\u003cbr>\nGingersnaps, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nQuarter persimmons carefully with a heavy knife. Remove the stems and any seeds. Halve each quarter crosswise. Do not allow the persimmons to thaw even slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Put the chunks in the food processor wit the sugar and process until the persimmon is broken up into small pieces. With the motor running, add the vanilla and the buttermilk or half-and-half though the feed tube. Puree until smooth, stopping the machine to scrape down the sides once or twice. Add lemon juice to taste and puree again. Spoon into balloon wineglasses or compote dishes and serve immediately, with gingersnaps, if desired.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1481/event-rockridge-picnic-in-the-street","authors":["5020"],"categories":["bayareabites_50","bayareabites_12"],"tags":["bayareabites_600","bayareabites_1423","bayareabites_1422","bayareabites_1420","bayareabites_14757","bayareabites_279","bayareabites_1419","bayareabites_1421"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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