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Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137258":{"type":"posts","id":"bayareabites_137258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137258","score":null,"sort":[1590187218000]},"guestAuthors":[],"slug":"5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! 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Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","label":"bayareabites"},"bayareabites_133780":{"type":"posts","id":"bayareabites_133780","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133780","score":null,"sort":[1559077579000]},"guestAuthors":[],"slug":"71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list","title":"71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List","publishDate":1559077579,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='news_11709433' label='More Michelin News']\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In the very first Michelin Guide California, the Bay Area made a strong showing, taking 71 out of 151 spots.","status":"publish","parent":0,"modified":1559146344,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":696},"headData":{"title":"71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List | KQED","description":"In the very first Michelin Guide California, the Bay Area made a strong showing, taking 71 out of 151 spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List","datePublished":"2019-05-28T21:06:19.000Z","dateModified":"2019-05-29T16:12:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133780 https://ww2.kqed.org/bayareabites/?p=133780","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/28/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list/","disqusTitle":"71 Bay Area Restaurants Make the Cut for 2019 Michelin Guide California Bib Gourmand List","path":"/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11709433","label":"More Michelin News "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Michelin released their list of Bib Gourmand establishments in the very first \u003ca href=\"https://michelinmedia.com/pages/blog/detail/article/c0/a852/\">Michelin Guide California\u003c/a>. Made up of 151 restaurants from all over California, the list covers 36 different types of cuisine, and the restaurants are all affordable (depending on your budget). Michelin's Bib Gourmand restaurants are all \"restaurants that serve high-quality meals which include two courses and a glass of wine or dessert for $40 or less\".\u003c/p>\n\u003cp>A few \u003ca href=\"https://www.kqed.org/checkplease\">Check, Please! Bay Area restaurants\u003c/a>—featured in the past or coming up this season—made it onto the list, like Pausa, Z & Y Restaurant and more. Diners might not be too surprised to see other much talked about names picked out like Thomas Keller's La Calenda (an inspector praised it saying \"The chef’s Oaxacan upbringing shines through in regional Mexican cuisine\") and Nyum Bai (owner Nite Yun was nominated for a James Beard Award, was a 2018 Eater Young Gun and her restaurant made it onto Bon Appetit's Hot Ten list).\u003c/p>\n\u003cp>See the full list of Bay Area restaurants who made the cut below (the new additions are bolded). You can read the inspectors' notes from their visit on \u003ca href=\"https://michelinmedia.com/\">Michelin's website\u003c/a>, but you can also rewatch our guests' reviews for some of these restaurants on Check, Please! Bay Area. If they appeared on the show, we linked to the respective episode or written review.\u003c/p>\n\u003cp>\u003cb>NOTE:\u003c/b> Restaurants who earn a Bib Gourmand are not eligible for a star in the same year, so any of the restaurants you see below \u003cb>will not\u003c/b> be getting any Michelin stars in 2019.\u003c/p>\n\u003cul>\n\u003cli>Anchor Oyster Bar // San Francisco, Castro\u003ca href=\"https://www.youtube.com/watch?v=eg26S7hNhs8\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>A16 // San Francisco, Marina\u003c/li>\n\u003cli>Backyard // Sonoma County, Forestville\u003c/li>\n\u003cli>Bistro Aix // San Francisco, Marina\u003c/li>\n\u003cli>Bravas // Sonoma County, Healdsburg\u003c/li>\n\u003cli>Bywater (The) // South Bay, Los Gatos\u003c/li>\n\u003cli>\u003cstrong>Canon // Sacramento\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Chalkboard // Sonoma County, Healdsburg\u003c/strong>\u003c/li>\n\u003cli>China Village // East Bay, Albany \u003ca href=\"https://www.kqed.org/checkplease/175/china-village-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ciccio // Napa Valley, Yountville\u003c/li>\n\u003cli>Comal // East Bay, Berkeley\u003c/li>\n\u003cli>Cook St. Helena // Napa Valley, St. Helena\u003c/li>\n\u003cli>Coqueta // San Francisco, Financial District\u003c/li>\n\u003cli>Corso // East Bay, Berkeley\u003c/li>\n\u003cli>Cotogna // San Francisco, North Beach\u003c/li>\n\u003cli>Delfina // San Francisco, Mission\u003c/li>\n\u003cli>Del Popolo // San Francisco, Financial District\u003c/li>\n\u003cli>Diavola // Sonoma County, Geyserville\u003c/li>\n\u003cli>Dosa // San Francisco, Marina\u003c/li>\n\u003cli>Dyafa // East Bay, Oakland\u003c/li>\n\u003cli>El Molino Central // Sonoma \u003ca href=\"https://www.kqed.org/checkplease/18232/check-please-bay-area-reviews-bistro-don-giovanni-el-molino-central-1760\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmhouse Kitchen Thai // San Francisco, Mission \u003ca href=\"https://www.kqed.org/checkplease/18066/check-please-bay-area-season-12-reviews-farmhouse-kitchen-ovo-tavern-eatery-anatolian-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Farmstead // Napa Valley, St. Helena \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/25/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen/\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Frank Fat’s // Sacramento\u003c/strong>\u003c/li>\n\u003cli>Glen Ellen Star // Sonoma County, Glen Ellen \u003ca href=\"https://www.kqed.org/checkplease/18458/check-please-bay-area-reviews-rustys-southern-jupiter-glen-ellen-star\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Grace’s Table // Napa Valley, Napa\u003c/li>\n\u003cli>Gran Electrica // Napa Valley, Napa\u003c/li>\n\u003cli>Great China // East Bay, Berkeley\u003c/li>\n\u003cli>\u003cstrong>Harborview // San Francisco, Financial District\u003c/strong>\u003c/li>\n\u003cli>Insalata's // Marin, San Anselmo \u003ca href=\"https://www.kqed.org/checkplease/38/insalatas-reviews\">\u003cstrong> (Read the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ippuku // East Bay, Berkeley\u003c/li>\n\u003cli>Izakaya Rintaro // San Francisco, Mission\u003c/li>\n\u003cli>Kokkari Estiatorio // San Francisco, North Beach (\u003cstrong>CPBA alum)\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>La Calenda // Napa Valley\u003c/strong>\u003c/li>\n\u003cli>Lai Hong Lounge // San Francisco, North Beach\u003c/li>\n\u003cli>Luna Mexican Kitchen // South Bay, San Jose\u003c/li>\n\u003cli>Millennium // East Bay, Oakland\u003c/li>\n\u003cli>\u003cstrong>Mother // Sacramento\u003c/strong>\u003c/li>\n\u003cli>M.Y. China // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/10957/m-y-china-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Nopalito // San Francisco, Civic Center\u003c/li>\n\u003cli>Nyum Bai // East Bay, Oakland\u003c/li>\n\u003cli>Oenotri // Napa Valley, Napa\u003c/li>\n\u003cli>Okane // San Francisco, SoMa\u003c/li>\n\u003cli>Orchard City Kitchen // South Bay, Campbell\u003c/li>\n\u003cli>Pausa // Peninsula, San Mateo \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Pig in a Pickle // Marin, Corte Madera\u003c/strong>\u003c/li>\n\u003cli>Playa // Marin, Mill Valley\u003c/li>\n\u003cli>Poggio // Marin, Sausalito \u003ca href=\"https://www.youtube.com/watch?v=344bXW7uxyQ\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Ramen Gaijin // Sonoma County, Sebastopol \u003ca href=\"https://www.kqed.org/checkplease/19773/check-please-bay-area-reviews-4505-burgers-bbq-ramen-gaijin-eight-tables-by-george-chen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Redd Wood // Napa Valley, Yountville\u003c/li>\n\u003cli>Risibisi // Sonoma County, Petaluma \u003ca href=\"https://www.kqed.org/checkplease/5125/risibisi-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Royal Feast // Peninsula, Millbrae\u003c/li>\n\u003cli>Sichuan Home // San Francisco, Richmond & Sunset\u003c/li>\n\u003cli>1601 Bar & Kitchen // San Francisco, SoMa \u003ca href=\"https://www.kqed.org/checkplease/17525/check-please-bay-area-reviews-heartbaker-the-cook-and-her-farmer-1601-bar-kitchen\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Soba Ichi // East Bay, Oakland\u003c/li>\n\u003cli>Sociale // San Francisco, Marina\u003ca href=\"https://www.youtube.com/watch?v=GtQekPwuI4k\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Starbelly // San Francisco, Castro\u003c/li>\n\u003cli>\u003cstrong>Stockhome // Sonoma County\u003c/strong>\u003c/li>\n\u003cli>Sushi Ran // Marin, Sausalito\u003c/li>\n\u003cli>Teni East Kitchen // East Bay, Oakland\u003c/li>\n\u003cli>Thai House // East Bay, Danville\u003c/li>\n\u003cli>Trestle // San Francisco, Financial District\u003c/li>\n\u003cli>Tsubasa // San Francisco, Civic Center\u003c/li>\n\u003cli>Vesta // Peninsula, Redwood City\u003c/li>\n\u003cli>Village Sake // Marin, Fairfax\u003c/li>\n\u003cli>wonderful // Peninsula, Millbrae\u003c/li>\n\u003cli>Wood Tavern // East Bay, Oakland \u003ca href=\"https://www.kqed.org/checkplease/9479/wood-tavern-restaurant-info\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003cb>YAFA // Monterey, Carmel-by-the-Sea\u003c/b>\u003c/li>\n\u003cli>Yank Sing // San Francisco, SoMa\u003c/li>\n\u003cli>\u003cstrong>Z & Y Bistro // San Francisco, Nob Hill\u003c/strong>\u003c/li>\n\u003cli>Z & Y // San Francisco, Nob Hill \u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">\u003cstrong> (Watch the CPBA review)\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>Zero Zero // San Francisco, SoMa\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133780/71-bay-area-restaurants-make-the-cut-for-2019-michelin-guide-california-bib-gourmand-list","authors":["11404"],"categories":["bayareabites_63","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91","bayareabites_181"],"tags":["bayareabites_14773","bayareabites_9710","bayareabites_15972","bayareabites_3472","bayareabites_3001","bayareabites_14745","bayareabites_14746"],"featImg":"bayareabites_133785","label":"bayareabites"},"bayareabites_110187":{"type":"posts","id":"bayareabites_110187","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110187","score":null,"sort":[1469655682000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-fresh-pasta-sources-peninsula-and-south-bay","title":"Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay","publishDate":1469655682,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID=bayareabites_119881,news_10966514 label='Bay Area Pasta']\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n","blocks":[],"excerpt":"Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ","status":"publish","parent":0,"modified":1567705560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1863},"headData":{"title":"Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay | KQED","description":"Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay","datePublished":"2016-07-27T21:41:22.000Z","dateModified":"2019-09-05T17:46:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110187 http://ww2.kqed.org/bayareabites/?p=110187","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/27/bay-area-bites-guide-to-fresh-pasta-sources-peninsula-and-south-bay/","disqusTitle":"Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/110187/bay-area-bites-guide-to-fresh-pasta-sources-peninsula-and-south-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_119881,news_10966514","label":"Bay Area Pasta "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\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.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110187/bay-area-bites-guide-to-fresh-pasta-sources-peninsula-and-south-bay","authors":["5578"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_15503","bayareabites_15502","bayareabites_3001","bayareabites_520","bayareabites_14746"],"featImg":"bayareabites_110190","label":"source_bayareabites_110187"},"bayareabites_98149":{"type":"posts","id":"bayareabites_98149","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98149","score":null,"sort":[1437438816000]},"guestAuthors":[],"slug":"new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","title":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","publishDate":1437438816,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n","status":"publish","parent":0,"modified":1437697115,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1406},"headData":{"title":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor | KQED","description":"Electrical engineer Mina Makram developed innovative gluten-free bread recipes as part of a home-grown regime that helped him lose 200 pounds. His creations turned out so delicious -- a huge departure from many of the crumbly, taste-compromised gluten-free products on the market -- that he ended up launching Ducks & Dragons, a micro-bakery in San Mateo that has earned a rabid following. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","datePublished":"2015-07-21T00:33:36.000Z","dateModified":"2015-07-24T00:18:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98149 http://ww2.kqed.org/bayareabites/?p=98149","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/20/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor/","disqusTitle":"New Micro-Bakery on the Peninsula Crafting Glorious, Gluten-free Bagels and Bread without the Yuck Factor","path":"/bayareabites/98149/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98154\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-Makram.jpg\" alt=\"Mina Makram\" width=\"500\" class=\"size-full wp-image-98154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-Makram-960x1448.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mina Makram \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These bagels and breads don't crack like sticks when bent, nor \u003ca href=\"http://eat515.com/2014/06/gluten-free-bread-that-doesnt-taste-like-cardboard/\" target=\"_blank\">taste like cardboard\u003c/a>. Mina Makram has tried most of the commercial gluten-free items out there and made sure what he bakes covers new territory -- a delicious one. \u003ca href=\"http://www.ducksanddragons.com/\" target=\"_blank\">Ducks & Dragons\u003c/a>, his tiny bakery launched in early 2015 in San Mateo, produces \u003ca href=\"http://www.jaunted.com/story/2014/4/3/151354/9311/travel/Know+Your+Bagels%3A+The+Difference+Between+New+York+City+and+Montreal-Style\" target=\"_blank\">Montreal-style bagels\u003c/a> and baguettes that deliver the pleasing properties of wheat-based comfort food. \u003c/p>\n\u003cp>His bread is moist (although it contains no oil), springy and has a nice crumb, toasting like a dream. There's no distracting sour aroma of \u003ca href=\"http://bakingbites.com/2008/08/using-vinegar-in-baking/\" target=\"_blank\">apple cider vinegar\u003c/a> (frequently used in gluten-free products). His bagels are dense and nicely textured but not rock-like, with the shiny outside that proclaims having been \u003ca href=\"http://www.slate.com/blogs/browbeat/2014/04/24/authentic_bagel_recipe_you_need_barley_malt_syrup_and_boiling_water.html\" target=\"_blank\">boiled\u003c/a>, like a bagel should be but often isn't. \u003c/p>\n\u003cfigure id=\"attachment_98151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bagels-and-bread.jpg\" alt=\"The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods.\" width=\"1000\" height=\"581\" class=\"size-full wp-image-98151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-400x232.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-800x465.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bagels-and-bread-960x558.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The various Montreal-style bagels, baguette and rolls available from Ducks & Dragons will soon be augmented with more baked goods. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/01/14/375709527/gluten-free-craze-is-boon-and-bane-for-those-with-celiac-disease\" target=\"_blank\">gluten-free craze\u003c/a> continuing to skyrocket, Makram's petite output is being gobbled up by his growing fan base. Followers include the miniscule proportion of people actually diagnosed with celiac disease -- the serious autoimmune disorder that can damage the lining of the small intestine after the consumption of the gluten in wheat, barley and rye -- as well as the many more individuals who have decided they want to cut gluten out of their diets for a host of reasons.\u003c/p>\n\u003cp>Makram himself is one of those who determined that carbohydrates can be problematic when it comes to health. In fact, this is what led to the creation of Ducks & Dragons. Obese since childhood, he decided to reinvent his diet and lifestyle beginning four-plus years ago, weighing a distressing 400 pounds at the time. \"I used to eat anything -- pizza, fast food, whatever,\" he recalls. \"I didn't know about nutrition.\" \u003c/p>\n\u003cp>He also didn't exercise and increasingly found that even short walks between buildings at work -- he was then a research engineer for GE Healthcare -- were an ordeal. \"I'd break into a sweat,\" he explains. \"I was wasting so much time because I was waiting for the elevator.\"\u003c/p>\n\u003cfigure id=\"attachment_98152\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/baguette.jpg\" alt=\"While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread.\" width=\"1000\" height=\"512\" class=\"size-full wp-image-98152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-400x205.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-800x410.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/baguette-960x492.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While it doesn't have the hard crust of most wheat-based breads -- Makram prefers soft exteriors -- his baguette has a soft, pleasing texture enhanced by fine flecks of flax seed and slices and toasts like standard bread. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His personal overhaul involved learning to ride a bicycle for the first time, then expanded to workouts at the gym -- where he met his girlfriend -- and the reconstruction of his diet based on healthy principles. Makram sampled \"all the various diets -- low fat, low calories -- but I didn't like the food,\" he says. \"Eventually, I came across the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/low-carb-diet/art-20045831\" target=\"_blank\">low-carb diet\u003c/a> and I adopted that and started seeing results. I stuck with it for three-and-a-half years,\" losing half his body weight in the process. \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>Learning how to cook and then creating his own recipes were his saviors when it came to dieting success. Explains Makram: \"I wasn't miserable. I was happy about the food I was eating and it made it easier for me to diet.\"\u003c/p>\n\u003cfigure id=\"attachment_98155\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-at-market.jpg\" alt=\"Makram is all smiles at his first farmers market stand, this one at the College of San Mateo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-at-market-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Makram is all smiles at his first farmers market stand, this one at the College of San Mateo. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bakery originally grew out of a quest to make a tasty gluten-free pancake, which took some work to perfect. Says Makram, \"People would eat it and say, 'Wow, this cannot be healthy!'\" And naturally, people kept urging him to sell his subsequent creations, which later led to a booth at a farmers market. \u003c/p>\n\u003cp>Then he was hooked. \"It's very satisfying and I'm passionate about it,\" he reveals. \"I've see the improvement in people's lives and that has its own rewards. \u003c/p>\n\u003cp>\"I had two customers who broke into tears after they tried my bread,\" remembers Makram. \"They said, 'We have not had bread in years because everything (non-gluten) out there is horrible.' I've got customers whose kids are celiac and they love it. And a lot of people just buy the bread because it's good bread that's healthier. Because of the ingredients I use, everything is high fiber. There are 12 grams of fiber in the bagels. That's a lot compared to a \u003ca href=\"http://www.beinghealthy.tv/archives/bagels/\" target=\"_blank\">normal bagel\u003c/a>.\" \u003c/p>\n\u003cp>Tasting Makram's products, it's hard to believe they're gluten-free given the pleasing resemblance to regular breads. His baguettes have an appealing yeasty aroma and airy texture punctuated with ground flaxseed while his Montreal-style bagels -- smaller, sweeter and denser than the New York kind -- include one particularly popular flavor featuring a hit of chile and an abundance of toppings. \u003c/p>\n\u003cfigure id=\"attachment_98153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/everything-bagel.jpg\" alt='The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings.' width=\"1000\" height=\"595\" class=\"size-full wp-image-98153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-400x238.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-800x476.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/everything-bagel-960x571.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The most popular bagel flavor at Ducks & Dragons is the \"everything,\" which has just enough chile flakes to perk up the tastebuds and caraway seeds added to the other toppings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone ingredients for Makram's products are \u003ca href=\"http://www.platedwithstyle.com/baking-flours/\" target=\"_blank\">almond, coconut, tapioca and arrowroot flours\u003c/a> along with egg whites, \u003ca href=\"http://www.healthline.com/health/psyllium-health-benefits\" target=\"_blank\">psyllium husks\u003c/a>, \u003ca href=\"http://modernistcuisine.com/2013/03/what-is-xanthan-gum/\" target=\"_blank\">xanthan gum\u003c/a> and yeast. With no culinary training and no youthful cooking experience, he had no ground rules to get in the way of his research.\u003c/p>\n\u003cp>\"A lot of the techniques I use would give a traditional baker a headache. The techniques and proportions are very different from what a traditional baker would use for a similar product,\" he says. His laboriously created process is a secret and defies what bakers believe is possible when making \u003ca href=\"http://alldayidreamaboutfood.com/2013/02/low-carb-basics-baking-with-almond-flour.html\" target=\"_blank\">almond flour baked goods\u003c/a>.\u003c/p>\n\u003cp>Determination also helped him refine his recipes, since his go-to mode for many things is not to give up until the goal is reached. Before creating the bakery, this remarkable discipline was seen in many successful outcomes that might have challenged others, like \u003ca href=\"http://www.nytimes.com/1996/04/21/nyregion/proficient-in-english-but-trying-to-lose-their-accents.html\" target=\"_blank\">extinguishing his Egyptian accent\u003c/a> through force of will after arriving with his family in the United States at age 16 and, of course, losing a massive amount of weight.\u003c/p>\n\u003cp>He also credits his technical background as a useful asset in launching his currently one-man bakery. \"Once an engineer, always an engineer,\" he says. \"That's how I was able to develop this. I looked at it as an engineering problem and I went at it one step at a time.\"\u003c/p>\n\u003cfigure id=\"attachment_98157\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sesame-bagel.jpg\" alt=\"The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels.\" width=\"1000\" height=\"649\" class=\"size-full wp-image-98157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-400x260.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sesame-bagel-960x623.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The sesame bagel has heaps of seeds on top and the shiny exterior that comes from being boiled -- in this case, in honey water, as is done for Montreal-style bagels. \u003ccite>(courtesy of Ducks & Dragons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, when it came to naming his operation, his inspiration was sentimental rather than nerdy. \"Growing up, my dad gave my mom the nickname of Ducky,\" he explains. And his girlfriend, who loves dragons, has also been a caring, involved advocate. \"Baking is a labor of love and these two women supported me through the whole process,\" he reveals.\u003c/p>\n\u003cp>Ducks & Dragons carved a more arduous path than many gluten-free bakeries. As Makram notes, \"The non-gluten food market is saturated with people doing sweet (things). When you put sugar in it, it doesn't taste bad anymore. Bread's a lot trickier.\" \u003c/p>\n\u003cp>As he busily engineers new processes to expand his output to meet demand and contemplates hiring some helpers, it's clear he has achieved his initial objective. Future-wise, Makram is also increasing his product line, with non-gluten pizza crust imminent and \"a lot more in store,\" he enthuses. \"I have three-and-a-half years worth of recipes!\" \u003c/p>\n\u003cp>The most telling fact is that his baked goods are yummy enough to entice consumers who don't care a fig whether they include gluten or not. Says Makram: \"People like their carbs in the form of bread and bagels but now there's a healthy option and it's delicious. It makes it easier to stick with a healthier lifestyle.\" \u003c/p>\n\u003cfigure id=\"attachment_98156\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Mina-in-bakery.jpg\" alt=\"Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-98156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Mina-in-bakery-960x720.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ducks & Dragons is located in a commercial kitchen in San Mateo called KitchenTown, which will soon be offering Makram's products a couple of days a week in the cafe that fronts the kitchens. \u003ccite>(Kimberly Sullivan)\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.ducksanddragons.com/\" target=\"_blank\">\u003cstrong>Ducks and Dragons Bakery\u003c/strong>\u003c/a>\u003cbr>\n1007 Howard Ave., San Mateo (in KitchenTown commercial kitchen)\u003cbr>\nTel: (650) 690-5073\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ducksanddragons\" target=\"_blank\">Ducks & Dragons\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DucksandDragons\" target=\"_blank\">@DucksandDragons\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ducksanddragons\" target=\"_blank\">ducksanddragons\u003c/a>\u003cbr>\nFarmers' markets: \u003ca href=\"https://www.facebook.com/CollegeofSanMateoFarmersMarket\" target=\"_blank\">College of San Mateo\u003c/a> (Saturdays 9-1 p.m.); \u003ca href=\"https://www.facebook.com/pages/San-Carlos-Hot-Harvest-Nights/114029008688844\" target=\"_blank\">San Carlos Hot Harvest Nights\u003c/a>, 4-8 p.m. (May-September)\u003cbr>\nAvailable: \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://www.farmigo.com/\" target=\"_blank\">Farmigo\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98149/new-micro-bakery-on-the-peninsula-crafting-glorious-gluten-free-bagels-and-bread-without-the-yuck-factor","authors":["5578"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_91"],"tags":["bayareabites_10831","bayareabites_59","bayareabites_14635","bayareabites_138","bayareabites_3001","bayareabites_9161"],"featImg":"bayareabites_98157","label":"bayareabites"},"bayareabites_46417":{"type":"posts","id":"bayareabites_46417","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46417","score":null,"sort":[1343660422000]},"guestAuthors":[],"slug":"ramen-roundup-part-2","title":"Ramen Roundup Part 2","publishDate":1343660422,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n","blocks":[],"excerpt":"Elaine Wu continues her quest for exceptional ramen in the Bay Area and profiles four more places on the Peninsula and in the South Bay.","status":"publish","parent":0,"modified":1343406793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":692},"headData":{"title":"Ramen Roundup Part 2 | KQED","description":"Elaine Wu continues her quest for exceptional ramen in the Bay Area and profiles four more places on the Peninsula and in the South Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ramen Roundup Part 2","datePublished":"2012-07-30T15:00:22.000Z","dateModified":"2012-07-27T16:33:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46417 http://blogs.kqed.org/bayareabites/?p=46417","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/30/ramen-roundup-part-2/","disqusTitle":"Ramen Roundup Part 2","path":"/bayareabites/46417/ramen-roundup-part-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46417/ramen-roundup-part-2","authors":["5127"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_3001","bayareabites_4042","bayareabites_10637","bayareabites_10640","bayareabites_10638","bayareabites_14752","bayareabites_10639","bayareabites_14746"],"featImg":"bayareabites_46423","label":"bayareabites"},"bayareabites_29892":{"type":"posts","id":"bayareabites_29892","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29892","score":null,"sort":[1309716935000]},"guestAuthors":[],"slug":"move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","title":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","publishDate":1309716935,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The Peninsula gets its own food truck event with \"Moveable Feast\" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.","status":"publish","parent":0,"modified":1309759799,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":722},"headData":{"title":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula | KQED","description":"The Peninsula gets its own food truck event with "Moveable Feast" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","datePublished":"2011-07-03T18:15:35.000Z","dateModified":"2011-07-04T06:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29892 http://blogs.kqed.org/bayareabites/?p=29892","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/03/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula/","disqusTitle":"Move Over Off the Grid: Moveable Feast Comes to the Peninsula ","path":"/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\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>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29892/move-over-off-the-grid-moveable-feast-comes-to-the-peninsula","authors":["5127"],"categories":["bayareabites_109","bayareabites_50","bayareabites_181"],"tags":["bayareabites_1573","bayareabites_8369","bayareabites_8754","bayareabites_9461","bayareabites_9187","bayareabites_9188","bayareabites_3001","bayareabites_9462"],"featImg":"bayareabites_29902","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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