Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times
The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa
Kombucha: Magical Health Elixir Or Just Funky Tea?
Beyond Beer: Emma Christensen on DIY Brewed Beverages
How to Make Kombucha: An Illustrated Mother/Daughter Tale
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Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"lilavolkas":{"type":"authors","id":"5404","meta":{"index":"authors_1591205172","id":"5404","found":true},"name":"Lila Volkas","firstName":"Lila","lastName":"Volkas","slug":"lilavolkas","email":"lilavolkas@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"}},"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_114600":{"type":"posts","id":"bayareabites_114600","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114600","score":null,"sort":[1484592971000]},"guestAuthors":[],"slug":"buzzy-beverages-3-ancient-libations-to-take-the-edge-off-modern-times","title":"Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times","publishDate":1484592971,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill one's fancy beverage fix.","status":"publish","parent":0,"modified":1484880440,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1700},"headData":{"title":"Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times | KQED","description":"The Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill one's fancy beverage fix.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times","datePublished":"2017-01-16T18:56:11.000Z","dateModified":"2017-01-20T02:47:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114600 http://ww2.kqed.org/bayareabites/?p=114600","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/16/buzzy-beverages-3-ancient-libations-to-take-the-edge-off-modern-times/","disqusTitle":"Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times","source":"Beverages","sourceUrl":"https://ww2.kqed.org/bayareabites/category/beverages-2/","path":"/bayareabites/114600/buzzy-beverages-3-ancient-libations-to-take-the-edge-off-modern-times","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\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>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\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>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114600/buzzy-beverages-3-ancient-libations-to-take-the-edge-off-modern-times","authors":["5404"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_13631","bayareabites_14230","bayareabites_1585","bayareabites_11730"],"featImg":"bayareabites_114614","label":"source_bayareabites_114600"},"bayareabites_97792":{"type":"posts","id":"bayareabites_97792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97792","score":null,"sort":[1436640283000]},"guestAuthors":[],"slug":"the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","title":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa","publishDate":1436640283,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n","blocks":[],"excerpt":"On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ","status":"publish","parent":0,"modified":1481593085,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1820},"headData":{"title":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa | KQED","description":"On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa","datePublished":"2015-07-11T18:44:43.000Z","dateModified":"2016-12-13T01:38:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97792 http://ww2.kqed.org/bayareabites/?p=97792","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/11/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa/","disqusTitle":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa","path":"/bayareabites/97792/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\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 marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\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>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97792/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_1807"],"tags":["bayareabites_14622","bayareabites_14623","bayareabites_3997","bayareabites_11730"],"featImg":"bayareabites_97805","label":"bayareabites"},"bayareabites_71280":{"type":"posts","id":"bayareabites_71280","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71280","score":null,"sort":[1380568654000]},"guestAuthors":[],"slug":"kombucha-magical-health-elixir-or-just-funky-tea","title":"Kombucha: Magical Health Elixir Or Just Funky Tea?","publishDate":1380568654,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.","status":"publish","parent":0,"modified":1380568654,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":696},"headData":{"title":"Kombucha: Magical Health Elixir Or Just Funky Tea? | KQED","description":"It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kombucha: Magical Health Elixir Or Just Funky Tea?","datePublished":"2013-09-30T19:17:34.000Z","dateModified":"2013-09-30T19:17:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71280 http://blogs.kqed.org/bayareabites/?p=71280","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/30/kombucha-magical-health-elixir-or-just-funky-tea/","disqusTitle":"Kombucha: Magical Health Elixir Or Just Funky Tea?","nprByline":"Patti Neighmond","nprStoryId":"226531998","nprApiLink":"http://api.npr.org/query?id=226531998&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea?ft=3&f=226531998","nprRetrievedStory":"1","nprPubDate":"Mon, 30 Sep 2013 09:01:00 -0400","nprStoryDate":"Mon, 30 Sep 2013 04:00:00 -0400","nprLastModifiedDate":"Mon, 30 Sep 2013 10:42:23 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3?orgId=1&topicId=1053&ft=3&f=226531998","nprAudioM3u":"http://api.npr.org/m3u/1227699525-b50714.m3u?orgId=1&topicId=1053&ft=3&f=226531998","path":"/bayareabites/71280/kombucha-magical-health-elixir-or-just-funky-tea","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3?orgId=1&topicId=1053&ft=3&f=226531998","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\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>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71280/kombucha-magical-health-elixir-or-just-funky-tea","authors":["byline_bayareabites_71280"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_1248"],"tags":["bayareabites_1585","bayareabites_11730","bayareabites_10921"],"featImg":"bayareabites_71290","label":"bayareabites"},"bayareabites_65706":{"type":"posts","id":"bayareabites_65706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65706","score":null,"sort":[1374249674000]},"guestAuthors":[],"slug":"beyond-beer-emma-christensen-on-diy-brewed-beverages","title":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","publishDate":1374249674,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65886\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\" alt=\" A girl and her soda stash. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A girl and her soda stash. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>Blame it on beer, that gateway drink for the DIY homebrewing set. \u003ca href=\"http://www.thekitchn.com/authors/echristensen\">Emma Christensen\u003c/a> started innocently enough with beer, but then the recipe editor for \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> quickly discovered the high that comes with crafting your own yeast-fermented ginger ale. That got the Sunnyvale resident hooked on making homemade sodas. And then someone let on that homemade sake was pretty great, and, like all Domestic Arts addicts, she had to try that too. \u003c/p>\n\u003cp>You know where this saga is headed. It was only a matter of time before she started dabbling with kefir and kombucha. At that point, there was simply no turning back from brewing for Christensen; the thrill of fermentation had her in its tangy, effervescent grasp. While some swear by these drinks' health benefits, Christensen is clear: She goes back for more because of the taste.\u003c/p>\n\u003cp>To make sense of her obsession for bottling brewed beverages, Christensen decided a guide for the curious was in order. The result: \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cem>True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir, and Kombucha at Home\u003c/em>\u003c/a>. There's potential for dependence in those pages. Don't say you weren't warned. For those jonesing for more, Christensen shares what she wished she'd known before she developed her homebrewing habit.\u003c/p>\n\u003cfigure id=\"attachment_65885\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\" alt=\"Emma Christensen. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Christensen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you get hooked on homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Some friends (and fellow homebrewers) gave me and my husband a gift certificate to a homebrewing store right after we were married. We brewed our first batch right away -- a porter -- and....it was awful. But there was something about that almost-magical process of creating beer out of just a few ingredients that I completely fell in love with. If anything, the awfulness of that first batch just made me even more determined to get it right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for homebrewing newbies?\u003c/strong>\u003c/p>\n\u003cp>Dive in. Whether you want to make root beer or a mocha stout, just figure out what you need and do it. You really don't need a lot of equipment to get started, especially if you stick to one-gallon batches or smaller when you're first starting. If you're nervous about committing to brewing something like a beer or a wine, get your feet wet with a soda pop. \u003c/p>\n\u003cp>It's important to clean and sanitize, when needed. Following a recipe is important (at least until you know what you're doing). Using bottles that are specifically made to withstand pressure is important (like recycled soda bottles and glass bottles from homebrew stores). Keeping an eye on your brew as it's fermenting is important so you know right away if something is off.\u003c/p>\n\u003cp>\u003cstrong>Can you describe what happens in the fermentation process when making drinks?\u003c/strong>\u003c/p>\n\u003cp>It's really simple: take a sugary liquid, add some yeast, wait for a while, and then you have a tasty fermented beverage. The sugary liquid can be anything from fruit juice to beer wort to honey diluted in water. During that waiting period, the yeast are snacking on the sugars in your beverage and creating carbon dioxide and alcohol as a byproduct. (Even soda has a tiny smidge of alcohol when it's homebrewed, but it's such a quick-fermenting drink that it's nothing that will make you tipsy). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/True-Brews-COVER700.jpg\" alt=\"True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen\" width=\"500\" class=\"aligncenter size-full wp-image-65888\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do you have any homebrewing disaster stories to share?\u003c/strong>\u003c/p>\n\u003cp>There was the Great Grape Soda Incident of 2011. During said incident, I got up in the middle of the night and decided I was thirsty for a swig of a grape soda I'd made earlier that day. Now, the first time you open a bottle of freshly-brewed soda, the carbonation build-up can sometimes cause the soda to gush out the top. I always tell first-time soda makers that they need to open the caps slowly to release the pressure gradually and avoid gushers. But there I was -- it was after midnight, I was groggy with sleep, and I went straight for the bottle and unscrewed it all in one go. Grape soda went everywhere. It was on the ceiling, dripping down the cupboards, in sticky puddles on the floor. My advice: stick to drinking soda during daylight hours when you're actually awake.\u003c/p>\n\u003cp>\u003cstrong>Does homebrewing have a seasonal flavor?\u003c/strong>\u003c/p>\n\u003cp>Definitely. Many homebrewing projects involve fruit -- soda, wine, even some beers and meads -- and whenever you're working with fruit, you want to get the freshest, ripest fruit you can. This means that you end up brewing with the seasons. You also end up brewing what you want to drink: dark beers and meads with spices in the winter and lighter, fruitier drinks in the warmer months.\u003c/p>\n\u003cp>\u003cstrong>Are you a fan of other fermented foods?\u003c/strong>\u003c/p>\n\u003cp>Yes. I make my own yogurt and sourdough bread. I wish I had more time for projects like kimchi, sauerkraut, and cheese-making. Right now I just have to enjoy the fruits of other people's labor when it comes to those. \u003c/p>\n\u003cfigure id=\"attachment_65887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\" alt=\"Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the misconceptions about homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Everyone knows of a college friend whose bottles of homebrew burst one hot summer night or whose partner banished their brewing obsession to the garage because it was taking over the kitchen. Exploding bottles and funky brews (and the occasional exile to the garage) do happen. But it's important for new homebrewers to know that all these things are the exception rather than the rule.\u003c/p>\n\u003cp>In terms of health and safety, know that anything that would actually make you ill cannot survive the fermentation process (the alcohol in the brew and low pH after brewing prevent harmful bacterias from taking up residence). You'll get the occasional batch of homebrew that has picked up some unsavory bacteria, but all that will do is give your brew weird, funky, unappetizing flavors and aromas. It won't actually harm you if you accidentally drink it. \u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite brew and, if so, what is it and why? \u003c/strong>\u003c/p>\n\u003cp>I brew kombucha every week and fell in love with ciders while writing \u003cem>True Brews\u003c/em>. That said, beer really feels like my old buddy -- the one you've known forever and who is always there for you. \u003c/p>\n\u003cp>\u003cstrong>Do you have any interesting tidbits to share that you learned while writing the book?\u003c/strong>\u003c/p>\n\u003cp>Ginger goes with everything. Seriously. I could have added ginger to every single recipe in the book and they would have been all the more fantastic for it. I'm not even a big fan of ginger normally, but there's something about ginger and fermented beverages that just clicks.\u003c/p>\n\u003cfigure id=\"attachment_65890\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\" alt=\"Watermelon-Mint Soda. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon-Mint Soda. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Watermelon-Mint Soda\u003c/h3>\n\u003cp>\u003cem>Makes about 8 cups
(enough to fill a 2-liter plastic soda bottle)\u003c/em>\u003c/p>\n\u003cp>4 pounds seeded and cubed watermelon
(11 to 12 cups, from a 6-pound watermelon)\u003cbr>\n1⁄2 cup packed fresh mint leaves\u003cbr>\n1⁄2 cup freshly squeezed lime juice (from about
4 limes), plus more if needed\u003cbr>\n1 cup water, plus more to fill the bottles\u003cbr>\n9 tablespoons / 4 ounces white granulated sugar, plus more if needed\u003cbr>\nPinch of salt\u003cbr>\n1⁄8 teaspoon dry champagne yeast\u003c/p>\n\u003cp>Combine the watermelon, mint leaves, and lime juice in a large bowl.\u003c/p>\n\u003cp>Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve, and pour over the watermelon. Let this stand for 10 minutes to macerate the fruit.\u003c/p>\n\u003cp>Working in batches, puree the watermelon and mint with their liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. \u003c/p>\n\u003cp>Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lime juice or sugar, if desired. The extra sugar will dissolve on its own.\u003c/p>\n\u003cp>Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.\u003c/p>\n\u003cp>Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir & Kombucha at Home\u003c/a> by Emma Christensen, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The author of True Brews shares her homebrewing habit with BAB's Sarah Henry. Watermelon-Mint Soda anyone?","status":"publish","parent":0,"modified":1374559390,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1481},"headData":{"title":"Beyond Beer: Emma Christensen on DIY Brewed Beverages | KQED","description":"The author of True Brews shares her homebrewing habit with BAB's Sarah Henry. Watermelon-Mint Soda anyone?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","datePublished":"2013-07-19T16:01:14.000Z","dateModified":"2013-07-23T06:03:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65706 http://blogs.kqed.org/bayareabites/?p=65706","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/19/beyond-beer-emma-christensen-on-diy-brewed-beverages/","disqusTitle":"Beyond Beer: Emma Christensen on DIY Brewed Beverages","path":"/bayareabites/65706/beyond-beer-emma-christensen-on-diy-brewed-beverages","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65886\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Ginger-Ale-700.jpg\" alt=\" A girl and her soda stash. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A girl and her soda stash. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>Blame it on beer, that gateway drink for the DIY homebrewing set. \u003ca href=\"http://www.thekitchn.com/authors/echristensen\">Emma Christensen\u003c/a> started innocently enough with beer, but then the recipe editor for \u003ca href=\"http://www.thekitchn.com/\">The Kitchn\u003c/a> quickly discovered the high that comes with crafting your own yeast-fermented ginger ale. That got the Sunnyvale resident hooked on making homemade sodas. And then someone let on that homemade sake was pretty great, and, like all Domestic Arts addicts, she had to try that too. \u003c/p>\n\u003cp>You know where this saga is headed. It was only a matter of time before she started dabbling with kefir and kombucha. At that point, there was simply no turning back from brewing for Christensen; the thrill of fermentation had her in its tangy, effervescent grasp. While some swear by these drinks' health benefits, Christensen is clear: She goes back for more because of the taste.\u003c/p>\n\u003cp>To make sense of her obsession for bottling brewed beverages, Christensen decided a guide for the curious was in order. The result: \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cem>True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir, and Kombucha at Home\u003c/em>\u003c/a>. There's potential for dependence in those pages. Don't say you weren't warned. For those jonesing for more, Christensen shares what she wished she'd known before she developed her homebrewing habit.\u003c/p>\n\u003cfigure id=\"attachment_65885\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Christensen_Emma700.jpg\" alt=\"Emma Christensen. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Emma Christensen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you get hooked on homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Some friends (and fellow homebrewers) gave me and my husband a gift certificate to a homebrewing store right after we were married. We brewed our first batch right away -- a porter -- and....it was awful. But there was something about that almost-magical process of creating beer out of just a few ingredients that I completely fell in love with. If anything, the awfulness of that first batch just made me even more determined to get it right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What advice do you have for homebrewing newbies?\u003c/strong>\u003c/p>\n\u003cp>Dive in. Whether you want to make root beer or a mocha stout, just figure out what you need and do it. You really don't need a lot of equipment to get started, especially if you stick to one-gallon batches or smaller when you're first starting. If you're nervous about committing to brewing something like a beer or a wine, get your feet wet with a soda pop. \u003c/p>\n\u003cp>It's important to clean and sanitize, when needed. Following a recipe is important (at least until you know what you're doing). Using bottles that are specifically made to withstand pressure is important (like recycled soda bottles and glass bottles from homebrew stores). Keeping an eye on your brew as it's fermenting is important so you know right away if something is off.\u003c/p>\n\u003cp>\u003cstrong>Can you describe what happens in the fermentation process when making drinks?\u003c/strong>\u003c/p>\n\u003cp>It's really simple: take a sugary liquid, add some yeast, wait for a while, and then you have a tasty fermented beverage. The sugary liquid can be anything from fruit juice to beer wort to honey diluted in water. During that waiting period, the yeast are snacking on the sugars in your beverage and creating carbon dioxide and alcohol as a byproduct. (Even soda has a tiny smidge of alcohol when it's homebrewed, but it's such a quick-fermenting drink that it's nothing that will make you tipsy). \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/True-Brews-COVER700.jpg\" alt=\"True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen\" width=\"500\" class=\"aligncenter size-full wp-image-65888\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do you have any homebrewing disaster stories to share?\u003c/strong>\u003c/p>\n\u003cp>There was the Great Grape Soda Incident of 2011. During said incident, I got up in the middle of the night and decided I was thirsty for a swig of a grape soda I'd made earlier that day. Now, the first time you open a bottle of freshly-brewed soda, the carbonation build-up can sometimes cause the soda to gush out the top. I always tell first-time soda makers that they need to open the caps slowly to release the pressure gradually and avoid gushers. But there I was -- it was after midnight, I was groggy with sleep, and I went straight for the bottle and unscrewed it all in one go. Grape soda went everywhere. It was on the ceiling, dripping down the cupboards, in sticky puddles on the floor. My advice: stick to drinking soda during daylight hours when you're actually awake.\u003c/p>\n\u003cp>\u003cstrong>Does homebrewing have a seasonal flavor?\u003c/strong>\u003c/p>\n\u003cp>Definitely. Many homebrewing projects involve fruit -- soda, wine, even some beers and meads -- and whenever you're working with fruit, you want to get the freshest, ripest fruit you can. This means that you end up brewing with the seasons. You also end up brewing what you want to drink: dark beers and meads with spices in the winter and lighter, fruitier drinks in the warmer months.\u003c/p>\n\u003cp>\u003cstrong>Are you a fan of other fermented foods?\u003c/strong>\u003c/p>\n\u003cp>Yes. I make my own yogurt and sourdough bread. I wish I had more time for projects like kimchi, sauerkraut, and cheese-making. Right now I just have to enjoy the fruits of other people's labor when it comes to those. \u003c/p>\n\u003cfigure id=\"attachment_65887\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Gluten-Free-Pale-Ale.jpg\" alt=\"Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christensen is a pale ale kinda gal. This brew is even gluten-free. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the misconceptions about homebrewing?\u003c/strong>\u003c/p>\n\u003cp>Everyone knows of a college friend whose bottles of homebrew burst one hot summer night or whose partner banished their brewing obsession to the garage because it was taking over the kitchen. Exploding bottles and funky brews (and the occasional exile to the garage) do happen. But it's important for new homebrewers to know that all these things are the exception rather than the rule.\u003c/p>\n\u003cp>In terms of health and safety, know that anything that would actually make you ill cannot survive the fermentation process (the alcohol in the brew and low pH after brewing prevent harmful bacterias from taking up residence). You'll get the occasional batch of homebrew that has picked up some unsavory bacteria, but all that will do is give your brew weird, funky, unappetizing flavors and aromas. It won't actually harm you if you accidentally drink it. \u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite brew and, if so, what is it and why? \u003c/strong>\u003c/p>\n\u003cp>I brew kombucha every week and fell in love with ciders while writing \u003cem>True Brews\u003c/em>. That said, beer really feels like my old buddy -- the one you've known forever and who is always there for you. \u003c/p>\n\u003cp>\u003cstrong>Do you have any interesting tidbits to share that you learned while writing the book?\u003c/strong>\u003c/p>\n\u003cp>Ginger goes with everything. Seriously. I could have added ginger to every single recipe in the book and they would have been all the more fantastic for it. I'm not even a big fan of ginger normally, but there's something about ginger and fermented beverages that just clicks.\u003c/p>\n\u003cfigure id=\"attachment_65890\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Watermelon-Mint-Soda700.jpg\" alt=\"Watermelon-Mint Soda. Photo: Paige Green\" width=\"500\" class=\"size-full wp-image-65890\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon-Mint Soda. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Watermelon-Mint Soda\u003c/h3>\n\u003cp>\u003cem>Makes about 8 cups
(enough to fill a 2-liter plastic soda bottle)\u003c/em>\u003c/p>\n\u003cp>4 pounds seeded and cubed watermelon
(11 to 12 cups, from a 6-pound watermelon)\u003cbr>\n1⁄2 cup packed fresh mint leaves\u003cbr>\n1⁄2 cup freshly squeezed lime juice (from about
4 limes), plus more if needed\u003cbr>\n1 cup water, plus more to fill the bottles\u003cbr>\n9 tablespoons / 4 ounces white granulated sugar, plus more if needed\u003cbr>\nPinch of salt\u003cbr>\n1⁄8 teaspoon dry champagne yeast\u003c/p>\n\u003cp>Combine the watermelon, mint leaves, and lime juice in a large bowl.\u003c/p>\n\u003cp>Bring the water to a boil in a small saucepan on the stove top or in the microwave. Remove from the heat. Add the sugar and salt, stir to dissolve, and pour over the watermelon. Let this stand for 10 minutes to macerate the fruit.\u003c/p>\n\u003cp>Working in batches, puree the watermelon and mint with their liquid in a food processor or blender. Strain the puree into a bowl, collecting as much juice as possible without forcing any solids through the strainer. \u003c/p>\n\u003cp>Pour the juice into a clean 2-liter bottle using a funnel. Top off the bottle with water, leaving at least 1 inch of headspace. Give it a taste and add more lime juice or sugar, if desired. The extra sugar will dissolve on its own.\u003c/p>\n\u003cp>Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight until carbonated, typically 12 to 48 hours, depending on the temperature of the room. Check the bottle periodically; when it feels rock solid with very little give, it’s ready.\u003c/p>\n\u003cp>Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/True-Brews-Craft-Fermented-Kombucha/dp/1607743388\">True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Kefir & Kombucha at Home\u003c/a> by Emma Christensen, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65706/beyond-beer-emma-christensen-on-diy-brewed-beverages","authors":["5125"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_588","bayareabites_2638","bayareabites_12","bayareabites_119"],"tags":["bayareabites_14753","bayareabites_14760","bayareabites_987","bayareabites_12044","bayareabites_12046","bayareabites_11449","bayareabites_11654","bayareabites_1585","bayareabites_12047","bayareabites_1191","bayareabites_11730","bayareabites_14781","bayareabites_12048","bayareabites_12045","bayareabites_14748"],"featImg":"bayareabites_65889","label":"bayareabites"},"bayareabites_62170":{"type":"posts","id":"bayareabites_62170","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62170","score":null,"sort":[1369153977000]},"guestAuthors":[],"slug":"how-to-make-kombucha-an-illustrated-motherdaughter-tale","title":"How to Make Kombucha: An Illustrated Mother/Daughter Tale","publishDate":1369153977,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a> \u003c/p>\n\u003cp>Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint \u003ca href=\"http://www.wwoofinternational.org/\">WWOOFING\u003c/a> on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!”\u003c/p>\n\u003cp>I admit I recoiled with a gasp, as I managed, “What is that thing?”\u003c/p>\n\u003cp>“Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my \u003ca href=\"http://en.wikipedia.org/wiki/Kombucha\">Kombucha\u003c/a> SCOBY!” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\" title=\"Kombucha Bottles. Illustration by Lila Volkas\" alt=\"Kombucha Bottles. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62318\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n","blocks":[],"excerpt":"See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.","status":"publish","parent":0,"modified":1452130598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":710},"headData":{"title":"How to Make Kombucha: An Illustrated Mother/Daughter Tale | KQED","description":"See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How to Make Kombucha: An Illustrated Mother/Daughter Tale","datePublished":"2013-05-21T16:32:57.000Z","dateModified":"2016-01-07T01:36:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62170 http://blogs.kqed.org/bayareabites/?p=62170","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/","disqusTitle":"How to Make Kombucha: An Illustrated Mother/Daughter Tale","path":"/bayareabites/62170/how-to-make-kombucha-an-illustrated-motherdaughter-tale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Illustrations by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cem>Lila Volkas\u003c/em>\u003c/a> \u003c/p>\n\u003cp>Last summer, as my daughter Lila unpacked on her return from another year of college in Canada and a stint \u003ca href=\"http://www.wwoofinternational.org/\">WWOOFING\u003c/a> on an organic farm, she plucked from her backpack a large Ziplock bag encasing a strange, slimy, dripping pancake and held it up to my face, declaring proudly, “Look at my baby!”\u003c/p>\n\u003cp>I admit I recoiled with a gasp, as I managed, “What is that thing?”\u003c/p>\n\u003cp>“Oh, Mom, “ sighed Lila, like it was so obvious, “That’s my \u003ca href=\"http://en.wikipedia.org/wiki/Kombucha\">Kombucha\u003c/a> SCOBY!” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Bottles1000.jpg\" title=\"Kombucha Bottles. Illustration by Lila Volkas\" alt=\"Kombucha Bottles. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62318\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I was uninitiated to the delights of the fermented, fizzy drink with a \u003ca href=\"http://www.azkombucha.com/kombucha_history.html\">long history\u003c/a> and the recent surge in popularity, Lila was eager to share her discovery from the organic farm of how easy (and cheap) it is to make your own kombucha with only water, tea and sugar. As we searched our shelves for a suitable jar and a cotton cloth, she raved about the health benefits (\u003ca href=\"http://www.nbcnews.com/id/36571884/ns/health-diet_and_nutrition/t/trendy-fizzy-drink-mushrooming/#.UZQe6OCv0l8\">still in dispute\u003c/a>) and how drinking some kombucha every day made her feel so good.\u003c/p>\n\u003cp>After brewing a gallon of tea, adding a cup of sugar and letting it cool completely, I watched Lila pour the sweetened tea into our largest mason jar and gently place the slippery SCOBY (Symbiotic Colony Of Bacteria and Yeast) to float on top of the liquid. She covered the mouth of the jar with a cotton dishcloth and secured with a rubber band. “Now we just have to wait for seven days.” Decanting the bubbling golden brew a week later, I sipped the earthy tang of a zingy, apple cider. Maybe I’m suggestible, but after a small glass, I felt re-energized.\u003c/p>\n\u003cp>A few weeks later, as Lila was packing for her job as an art instructor at a summer camp in Yosemite, she broke the news, “You’re going to have to take care of my SCOBYs while I’m gone for two months and whatever you do, don’t let them die!” As I surveyed the brood of SCOBYs (which, like rabbits, had multiplied and now occupied all of our glass pitchers) I was suddenly flooded with memories of the traumatic summer when I was nine and volunteered to feed my neighbor’s fish, while they were on vacation. One morning, to my horror, I discovered dead fishies floating atop a tank of black water. I don’t think my neighbors spoke to me again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/final-kombucha-instruction1000.jpg\" title=\"Kombucha instructions. Illustration by Lila Volkas\" alt=\"Kombucha instructions. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62316\">\u003c/a>\u003c/p>\n\u003cp>Luckily, Lila left me with detailed drawings and instructions and all went well during her absence. Seems my maternal instincts are still intact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/LilaVolkasDontbefooled1000.jpg\" title=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" alt=\"Don't Be Fooled - Healthy vs Sick Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62321\">\u003c/a>\u003c/p>\n\u003cp>When she returned home, however, I pointed out a few worrisome threads hanging off the bottom of a SCOBY, but Lila reassured me they were a normal part of the yeast and not mold.\u003c/p>\n\u003cp>Last September, as Lila packed to go back to school, she offered me my own SCOBY, but I declined, because of impending trips away from home. (I know now could have set up a \u003ca href=\"http://www.kombuchakamp.com/2010/08/scoby-hotel-video-quick-tip.html\">SCOBY hotel\u003c/a>)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Kombucha-Killers1000.jpg\" title=\"Kombucha Killers. Illustration by Lila Volkas\" alt=\"Kombucha Killers. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62319\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile back at UBC in Vancouver, Lila became active in \u003ca href=\"http://www.ubcsprouts.ca/\">Sprouts\u003c/a>, their volunteer-run, organic café and gave kombucha making workshops to curious Canadians, including lists of do’s and don’ts (e.g., only clean your bottles with hot water, never use soap). She had intentionally expanded her SCOBY family in the intervening months so she could give each of the 30 attendees their own baby SCOBY to take home.\u003c/p>\n\u003cp>While she was away at school, I missed the bubbly, revitalizing beverage and tried store-bought kombucha but nothing hit the spot like Lila’s brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lila-Volkas-Friends-of-Kombucha1000.jpg\" title=\"Friends of Kombucha. Illustration by Lila Volkas\" alt=\"Friends of Kombucha. Illustration by Lila Volkas\" width=\"1000\" class=\"aligncenter size-full wp-image-62317\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Lila is back for the summer now and our fridge is once more full of her concoctions, this time, flavored with ginger and lemon or blueberries and chia seeds. Soon she’ll be leaving for her summer camp job and I’ll be in charge of the little rascals again. This time, I'm ready. Instead of regarding the jellyfish-like blobs with distaste, I now welcome them as a part of the family who inhabits half our pantry. And I thank my daughter for her willingness to let me mother her \"kids.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62170/how-to-make-kombucha-an-illustrated-motherdaughter-tale","authors":["5283","5404"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_11510","bayareabites_12046","bayareabites_1585","bayareabites_11730"],"featImg":"bayareabites_62320","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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