Bay Area Bites Memorial Day Summer Grilling Recipes
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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"christinamueller":{"type":"authors","id":"11555","meta":{"index":"authors_1591205172","id":"11555","found":true},"name":"Christina Mueller","firstName":"Christina","lastName":"Mueller","slug":"christinamueller","email":"Cmw@christinamueller.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">\u003cspan class=\"s1\">Christina Mueller has been writing about restaurants, chefs, and culinary trends for more than 10 years. She has published recipes and written a cookbook that is still in a stained manila folder close to the stove. She spends her free time sharing favorite restaurants around the world with anyone who asks.\u003c/span>\u003c/p>","avatar":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twitter":"eatdrinkthink","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Christina Mueller | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/70961638525c4f9bcfdeb17f47174937?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/christinamueller"}},"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_134158":{"type":"posts","id":"bayareabites_134158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134158","score":null,"sort":[1563830131000]},"guestAuthors":[],"slug":"russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","publishDate":1563830131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID='bayareabites_117246' label='More Beer Recommendations']\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n","blocks":[],"excerpt":"Visit a few favorite beer venues for summer fun in Sonoma County.","status":"publish","parent":0,"modified":1563830131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer | KQED","description":"Visit a few favorite beer venues for summer fun in Sonoma County.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134158 https://ww2.kqed.org/bayareabites/?p=134158","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/22/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer/","disqusTitle":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","source":"Sonoma Magazine","nprByline":"Sam Weber, Sonoma Magazine","path":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246","label":"More Beer Recommendations "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","authors":["byline_bayareabites_134158"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_50","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_14753","bayareabites_13493","bayareabites_16340","bayareabites_218"],"featImg":"bayareabites_134170","label":"source_bayareabites_134158"},"bayareabites_134097":{"type":"posts","id":"bayareabites_134097","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134097","score":null,"sort":[1562798046000]},"guestAuthors":[],"slug":"2019-guide-to-summer-farm-adventures-in-the-bay-area","title":"2019 Guide to Summer Farm Adventures in the Bay Area","publishDate":1562798046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130002,bayareabites_126175,bayareabites_130548' label='More on Farms and Farmers']\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","status":"publish","parent":0,"modified":1562868542,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":65,"wordCount":1737},"headData":{"title":"2019 Guide to Summer Farm Adventures in the Bay Area | KQED","description":"Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay on a weekend farm adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134097 https://ww2.kqed.org/bayareabites/?p=134097","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/2019-guide-to-summer-farm-adventures-in-the-bay-area/","disqusTitle":"2019 Guide to Summer Farm Adventures in the Bay Area","nprByline":"Brie Mazurek, \u003ca href=\"https://www.kqed.org/author/cuesa\">CUESA\u003c/a>","path":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130002,bayareabites_126175,bayareabites_130548","label":"More on Farms and Farmers "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\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>Tour the dairy farm and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class\u003c/a>: August 10\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: July 13 and 27; August 3, 17, 24, and 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.philoapplefarm.com/\">“Stay & Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134099\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134099\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-800x343.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-160x69.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-768x329.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1020x437.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF-1200x514.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/CapayTomatoFestival9SF.jpg 1400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/835/12th-annual-capay-tomato-festival\">12th Annual Capay Tomato Festival\u003c/a>: July 20 (3 pm-11 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/836/capay-crush-festival\">Capay Crush Wine Festival\u003c/a>: September 28 (4 pm-9 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 17 and 18\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134102\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134102 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/hoes-down-800x800.jpg\" alt=\"Photo courtesy of Hoes Down Harvest Festival\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/hoes-down.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hoes Down Harvest Festival\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hoes Down Harvest Festival, Guinda\u003c/strong>\u003c/p>\n\u003cp>After a year on hiatus, \u003ca href=\"http://fullbellyfarm.com/events/hoes-down/\">Full Belly Farm’s Hoes Down Festival\u003c/a> is back! Put your hoes down and party at this annual celebration of the harvest season, which has supported local and statewide organizations dedicated to sustainable agriculture for 30 years. Enjoy farm-fresh food, farm tours, workshops, hay rides, dancing, tent camping, and more.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://hoesdown.org/\">Hoes Down Festival\u003c/a>: October 5 (all tickets are pre-sale)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129399\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours & Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134107\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134107 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg\" alt=\"Photo courtesy of Farm Discovery at Live Earth Farm \" width=\"800\" height=\"531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/farm-discovery-at-live-earth-farm-1200x797.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Farm Discovery at Live Earth Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Live Earth Farm, Watsonville\u003c/strong>\u003c/p>\n\u003cp>Located in the Pajaro Valley of Santa Cruz County, Live Earth Farm is a 150-acre patchwork of working organic farm, riparian corridor, oak, and redwood forest. Run by Farm Discovery, a nonprofit dedicated to empowering youth and families to build and sustain healthy food and farming systems, Live Earth Farm offers a u-pick for strawberries, blackberries, dry farmed tomatoes, and apples. Additional events include Farm Camp, Wee Ones and Family Farm Days, and a farm-to-fork dining experience fundraiser in September.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/farm-camps/\">Farm Camp\u003c/a>: June-July (registration required)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://farmdiscovery.org/wee-ones-family-farm-day/\">Family Farm Days\u003c/a>: First Friday of every month April-October (2:30-4:00 pm)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.eventbrite.com/e/element-a-farm-to-table-feast-benefiting-farm-discovery-tickets-59140302236?ref=ecount\">Elemental Farm to Table Feast\u003c/a>: September 21 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.facebook.com/LiveEarthFarm\">U-Pick\u003c/a>: Saturdays and Sundays (10 am-3 pm) through October\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129398\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 10-12 (1-day and 3-day passes available online)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129400\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_134104\" class=\"wp-caption alignnone\" style=\"max-width: 750px\">\u003cimg class=\"wp-image-134104 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/slide-ranch.jpg\" alt=\"Photo courtesy of Slide Ranch\" width=\"750\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/slide-ranch-160x107.jpg 160w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Slide Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Slide Ranch, Marin Coast\u003c/strong>\u003c/p>\n\u003cp>Slide Ranch, a working farm and educational center dedicated to connecting children to nature, is located within the Golden Gate National Recreation Area, 25 minutes from the Golden Gate Bridge. Throughout the summer, Slide Ranch operates a 10-week day camp for kids aged 5 to 15 that emphasizes hands-on-learning in nature. Seasonal group programs continue into fall (mid September through November) and start again during the spring (mid February through May).\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.slideranch.org/summer-camp-2019\">Summer Camp\u003c/a>: Week-long sessions from June 10-August 15 (booking required in advance and scholarships available for low income families)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch Stemple Creek Ranch opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">10th Anniversary Annual Open House & BBQ\u003c/a>: August 24 (12-3 pm, ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 28 and September 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129401\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.swankfarms.com/\">Swank Farms Corn Maze\u003c/a>: Tickets available soon\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129402\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"wp-image-129402 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swanton_tour.jpg\" alt=\"Photo courtesy of Swanton Berry Farm\" width=\"610\" height=\"408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swanton_tour-520x348.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swanton Berry Farm \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption alignnone\" style=\"max-width: 610px\">\u003cimg class=\"size-full wp-image-129403\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms & Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2019/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134100\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134100 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/events-adamah-800x400.png\" alt=\"Photo courtesy of Urban Adamah\" width=\"800\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-800x400.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-160x80.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-768x384.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1020x510.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah-1200x600.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/events-adamah.png 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Urban Adamah\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Urban Adamah, Berkeley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.urbanadamah.org/\">Urban Adamah\u003c/a>, an urban\u003c!--more--> farm in Berkeley founded in 2010, has grown into a thriving community space for the Bay Area Jewish community. Urban Adamah offers free and sliding-scale community programs for all ages that facilitate learning new skills and intentional living with the land. Join them for Kabbalat Shabbat, skill-building workshops, farm tour and volunteer parties, Havdalah bonfires, and more. No one is turned away due to lack of funds.\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/youth-families/youth-camps/summer-camp/\">Summer Camp\u003c/a>: One-week sessions from July 8-August 23\u003c/em>\u003cbr>\n\u003cem>\u003ca href=\"https://www.urbanadamah.org/events-workshops/\">Event Calendar\u003c/a>: Many upcoming events and workshops throughout the year! \u003c/em>\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>\u003ci>This article originally appeared on \u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>. Article contributed to by \u003ca href=\"https://www.kqed.org/author/owon\">Olivia Won\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134097/2019-guide-to-summer-farm-adventures-in-the-bay-area","authors":["byline_bayareabites_134097"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_2638","bayareabites_1874","bayareabites_12493","bayareabites_11028","bayareabites_2407","bayareabites_1245","bayareabites_15155","bayareabites_60","bayareabites_61"],"tags":["bayareabites_1418","bayareabites_9710","bayareabites_218","bayareabites_10281"],"featImg":"bayareabites_134103","label":"bayareabites"},"bayareabites_130715":{"type":"posts","id":"bayareabites_130715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130715","score":null,"sort":[1539375467000]},"guestAuthors":[],"slug":"5-ways-to-sample-the-evolution-of-german-cuisine","title":"5 Ways to Sample the Evolution of German Cuisine","publishDate":1539375467,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n","blocks":[],"excerpt":"German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.","status":"publish","parent":0,"modified":1567627801,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1127},"headData":{"title":"5 Ways to Sample the Evolution of German Cuisine | KQED","description":"German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130715 https://ww2.kqed.org/bayareabites/?p=130715","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/12/5-ways-to-sample-the-evolution-of-german-cuisine/","disqusTitle":"5 Ways to Sample the Evolution of German Cuisine","source":"Bay Area Bites","sourceUrl":"https://www.kqed.org/bayareabites","path":"/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\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>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\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>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130715/5-ways-to-sample-the-evolution-of-german-cuisine","authors":["11555"],"categories":["bayareabites_109","bayareabites_301","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_13746","bayareabites_1763","bayareabites_1807","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_464","bayareabites_14753","bayareabites_16237","bayareabites_13419","bayareabites_218"],"featImg":"bayareabites_130864","label":"source_bayareabites_130715"},"bayareabites_129388":{"type":"posts","id":"bayareabites_129388","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129388","score":null,"sort":[1531491819000]},"guestAuthors":[],"slug":"2018-guide-to-summer-farm-adventures-in-the-bay-area","title":"2018 Guide to Summer Farm Adventures in the Bay Area","publishDate":1531491819,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Tour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class \u003cspan class=\"amp\">&\u003c/span> Ranch Tour\u003c/a>: August 12\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: Ongoing (for small groups by appointment only)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.philoapplefarm.com/\">“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129395\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/capay_tomato_festival_heart.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"610\" height=\"407\" class=\"size-full wp-image-129395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/642/11th-annual-capay-tomato-festival\">11th Annual Capay Tomato Festival\u003c/a>: July 28 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/642/11th-annual-capay-tomato-festival\">Capay Crush Wine Festival (ticketing TBA)\u003c/a>: September 22\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003c/p>\n\u003cp>One for the kids: A farm with an educational mission, \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> partners with the YMCA to offer summer camps for different age groups. Young campers connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\" rel=\"noopener\">Devil’s Gulch Educational Services/YMCA Summer Camps\u003c/a>: July 16-20, July 23-27, July 30-August 6, August 6-10 (registration required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours \u003cspan class=\"amp\">&\u003c/span> Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129396\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/dinner_lonely-mountain-farm.jpg\" alt=\"Photo courtesy of Lonely Mountain Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Lonely Mountain Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003c/p>\n\u003cp>First-generation farmers Kenny and Molly Baker host dinners several times a year at their homestead \u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course summer feast prepared by chef David Kurtz of San Francisco’s Homage, using organic produce freshly harvested from the fields. While you’re there, keep your eyes peeled for frolicking Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://lonelymountainfarm.com/farm-dinners/\">Mid-Summer Farm Dinner with Homage\u003c/a>: July 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ongoing Farm Tours\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch \u003ca href=\"https://cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/a>: August 19 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 15, August 12, September 9 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" class=\"size-full wp-image-129401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://swankfarms.com/daytime-attractions/\">Swank Farms Corn Maze\u003c/a>: Weekends September 28 through October 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" class=\"size-full wp-image-129403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms \u003cspan class=\"amp\">&\u003c/span> Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2017/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>45th Annual Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more. This year, the Fair is welcoming the \u003ca href=\"http://www.farmersguild.org/agrarian-games-2018.html\">Agrarian Games\u003c/a>, presented by the Farmers Guild and CAFF, which includes fun farmy activities like a hay bale toss, wheelbarrow races, and an ugly produce beauty pageant. You need not be a farmer to play!\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 11 and 12\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" class=\"size-full wp-image-129398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 11-13\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://cuesa.org/article/2018-guide-summer-farm-adventures\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.","status":"publish","parent":0,"modified":1531929887,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":57,"wordCount":1561},"headData":{"title":"2018 Guide to Summer Farm Adventures in the Bay Area | KQED","description":"Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129388 https://ww2.kqed.org/bayareabites/?p=129388","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/13/2018-guide-to-summer-farm-adventures-in-the-bay-area/","disqusTitle":"2018 Guide to Summer Farm Adventures in the Bay Area","nprByline":"Brie Mazurek, \u003ca href=\"https://www.kqed.org/author/cuesa\">CUESA\u003c/a>","path":"/bayareabites/129388/2018-guide-to-summer-farm-adventures-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Craving a delicious excuse to get out of the city and back to the land? Pick perfectly ripe strawberries, pet baby goats, or shuck freshly harvested oysters by the bay, while meeting the people behind your food on a weekend farm adventure.\u003c/p>\n\u003cp>With California’s heartland in the Bay Area’s backyard, we’re blessed with a bounty of agricultural experiences just a short drive away, from u-picks to farm campouts and harvest festivals. \u003ca href=\"https://cuesa.org/article/farm-tripping\">Agritourism\u003c/a> provides a win-win for urban and rural communities, offering educational and recreational fun for farm-curious city dwellers, while bringing valuable income to family farmers.\u003c/p>\n\u003cp>We’ve collected some upcoming farm events to fill your weekends with dirt-under-the-fingernails delight this summer and fall. Many require advance reservations, so be sure to click the links for details.\u003c/p>\n\u003cfigure id=\"attachment_129393\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/achadinha_young_cow.jpg\" alt=\"Photo courtesy of Achadinha Cheese Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/achadinha_young_cow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Achadinha Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Achadinha Cheese Company, Petaluma\u003c/strong>\u003c/p>\n\u003cp>Tour the dairy and meet (and perhaps even pet!) goats up close on an \u003ca href=\"https://cuesa.org/seller/achadinha-cheese-company\">Achadinha Cheese Company\u003c/a> ranch tour. The Pacheco family also offers hands-on classes where cheese lovers can tour the cheese-making facilities, taste a variety of cheeses, and have DIY fun with curds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.achadinhacheese.com/tours\">Cheese Making Class \u003cspan class=\"amp\">&\u003c/span> Ranch Tour\u003c/a>: August 12\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.achadinhacheese.com/tours\">Ranch Tours\u003c/a>: Ongoing (for small groups by appointment only)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Apple Farm, Philo\u003c/strong>\u003c/p>\n\u003cp>Just want a quiet getaway among the apple orchards? The Bates family offers guest cottage stays and immersive cooking weekends in a beautiful, retreat-like setting at \u003ca href=\"https://cuesa.org/seller/apple-farm-bates-schmitt\">The Apple Farm\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.philoapplefarm.com/\">“Stay \u003cspan class=\"amp\">&\u003c/span> Cook” and “Just Stay” Weekends\u003c/a>: February through November (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129394\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/blue_house_u-pick.jpg\" alt=\"Photo courtesy of Blue House Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/blue_house_u-pick-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Blue House Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue House Farm, Pescadero\u003c/strong>\u003c/p>\n\u003cp>Take a drive down the coast and pick your fill of ripe, organic strawberries at Blue House Farm. A member of CUESA’s Mission Community Market, Blue House Farm is a certified organic farm nestled on three sides by rolling hills, redwood forests, a natural year-round creek, coastal prairie, and nearby wild ocean beaches. They offer a strawberry u-pick on weekends in the summer and a pumpkin patch in the fall.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://bluehousefarm.com/farmstand/\">Blue House Farm U-Pick\u003c/a>: May through October, Saturdays and Sundays (11 am to 6 pm)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129395\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/capay_tomato_festival_heart.jpg\" alt=\"Photo courtesy of Capay Organic\" width=\"610\" height=\"407\" class=\"size-full wp-image-129395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/capay_tomato_festival_heart-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Capay Organic\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Capay Organic, Capay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/capay-organic\">Capay Organic\u003c/a> (aka Farm Fresh to You) welcomes thousands of visitors each year through its tours, dinners, and festivals. Events like their annual Capay Tomato Festival offer something for everyone, with tasting, harvesting, farm animal petting, tractor tram rides, live music, crafts for kids, and optional overnight camping in the fruit orchard.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/642/11th-annual-capay-tomato-festival\">11th Annual Capay Tomato Festival\u003c/a>: July 28 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.farmfreshtoyou.com/events/norcal/642/11th-annual-capay-tomato-festival\">Capay Crush Wine Festival (ticketing TBA)\u003c/a>: September 22\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Devil’s Gulch Ranch, Nicasio\u003c/strong>\u003c/p>\n\u003cp>One for the kids: A farm with an educational mission, \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\">Devil’s Gulch Ranch\u003c/a> partners with the YMCA to offer summer camps for different age groups. Young campers connect with nature through games, traditional skills and crafts, animal care, gardening, and other outdoor activities.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.ymcasf.org/programs/summer-camp-marin#field-collection-1444\" target=\"_blank\" rel=\"noopener\">Devil’s Gulch Educational Services/YMCA Summer Camps\u003c/a>: July 16-20, July 23-27, July 30-August 6, August 6-10 (registration required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129397\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/green_gulch_bow.jpg\" alt=\"Photo courtesy of Green Gulch Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/green_gulch_bow-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Green Gulch Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Green Gulch Farm, Muir Beach\u003c/strong>\u003c/p>\n\u003cp>For a meditative retreat from the city, visit Green Gulch Farm, a branch of the San Francisco Zen Center. Situated off of Highway 1 and just a short jaunt from Muir Beach, the farm’s grounds are open to visitors throughout the week and make for a tranquil stop during a full day of hiking around Marin’s many trails. On Sunday morning, Green Dragon Temple is open for a public program of Zen meditation instruction, a lecture, and a public lunch (by donation). Green Gulch also offers garden classes and volunteer opportunities on the farm.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://sfzc.org/green-gulch/about-us\">Green Gulch Farm Visits\u003c/a>: Open to the public, with regular programs (check website for schedule)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129399\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/hog_island_farm.jpg\" alt=\"Photo courtesy of Hog Island Oyster Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/hog_island_farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Hog Island Oyster Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hog Island Oyster Company, Marshall\u003c/strong>\u003c/p>\n\u003cp>Hog Island Oyster Company has perfected sustainable aquaculture techniques to produce some of the best local oysters and clams you can find. Learn all about how they do it in the unique ecosystem of Tomales Bay with a tour of the farm. Separately, you can book a picnic table to shuck and grill your own oysters while basking in the sun by the Bay–but dates book up far out in advance, so plan ahead.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://hogislandoysters.com/locations/marshall\">Hog Island Farm Tours \u003cspan class=\"amp\">&\u003c/span> Shuck-Your-Own Picnics\u003c/a>: Ongoing (reservations required)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129396\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/dinner_lonely-mountain-farm.jpg\" alt=\"Photo courtesy of Lonely Mountain Farm\" width=\"610\" height=\"407\" class=\"size-full wp-image-129396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/dinner_lonely-mountain-farm-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Lonely Mountain Farm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lonely Mountain Farm, Corralitos\u003c/strong>\u003c/p>\n\u003cp>First-generation farmers Kenny and Molly Baker host dinners several times a year at their homestead \u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\">Lonely Mountain Farm\u003c/a>, just north of Watsonville. Their next one is a five-course summer feast prepared by chef David Kurtz of San Francisco’s Homage, using organic produce freshly harvested from the fields. While you’re there, keep your eyes peeled for frolicking Nigerian dwarf goats!\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://lonelymountainfarm.com/farm-dinners/\">Mid-Summer Farm Dinner with Homage\u003c/a>: July 22 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129400\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg\" alt=\"Photo courtesy of Point Reyes Farmstead Cheese Company\" width=\"610\" height=\"407\" class=\"size-full wp-image-129400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/point_reyes_cheese_calf-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Point Reyes Farmstead Cheese Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Point Reyes Farmstead Cheese Company, Point Reyes\u003c/strong>\u003c/p>\n\u003cp>A short drive north of San Francisco, \u003ca href=\"https://cuesa.org/seller/point-reyes-farmstead-cheese-company\">Point Reyes Farmstead Cheese Company\u003c/a> hosts regular farm tours, cheese tastings, dinners, cooking classes, and other events at The Fork, their culinary and education center. Events sell out quickly, so sign up for their \u003ca href=\"https://www.pointreyescheese.com/signup\">newsletter\u003c/a> to be in the know.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.pointreyescheese.com/classes-events-tours/friday-farm-tour\">Friday Farm Tours\u003c/a>: Every week, May through October (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cem>Ongoing Farm Tours\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stemple Creek Ranch, Tomales\u003c/strong>\u003c/p>\n\u003cp>Fourth-generation cattle ranch \u003ca href=\"https://cuesa.org/seller/stemple-creek-ranch\">Stemple Creek Ranch\u003c/a> opens its doors several times a year to host family-friendly tours and BBQs. Check out the beautiful scenery in West Marin while learning about pasture-based ranching and enjoying burgers made from the ranch’s grass-fed beef.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://stemplecreek.com/events\">Annual Open House \u003cspan class=\"amp\">&\u003c/span> BBQ\u003c/a>: August 19 (ticketed)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Straus Home Ranch\u003c/strong>\u003c/p>\n\u003cp>Meet the milking heifers and learn all about Marin’s history in dairy farming, organic agriculture, and environmental conservation while hiking around Straus Home Ranch (the farm behind Straus Family Creamery) in Marshall, with scenic views of Tomales Bay. Tours are led by the Straus family themselves, who are pioneers in the organic dairy movement. Plus, you’ll get to enjoy some locally made cheeses.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://straushomeranch.com/farm-tours-events/\">Straus Home Ranch Farm Tours\u003c/a>: July 15, August 12, September 9 (ticketed)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129401\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/swank_corn_maze.jpg\" alt=\"Photo courtesy of Swank Farms\" width=\"610\" height=\"407\" class=\"size-full wp-image-129401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/swank_corn_maze-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Swank Farms\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swank Farms Corn Maze, Hollister\u003c/strong>\u003c/p>\n\u003cp>Just in time for Halloween, \u003ca href=\"https://cuesa.org/seller/swank-farms\">Swank Farms\u003c/a>’ popular “Haunted Terror in the Corn” experience gets a makeover as it moves to a new site in Hollister. Check out the Maniac Maze (an immersive corn field experience, complete with a storyline and hidden surprises) along with other fun for the whole family, including a cow train, a giant jumping pillow, corn cannons, and an ugly pumpkin sling shot.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://swankfarms.com/daytime-attractions/\">Swank Farms Corn Maze\u003c/a>: Weekends September 28 through October 31\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Swanton Berry Farm, Davenport and Pescadero\u003c/strong>\u003c/p>\n\u003cp>Food Justice Certified organic trailblazer \u003ca href=\"https://cuesa.org/seller/swanton-berry-farm\">Swanton Berry Farm\u003c/a> offers a strawberry u-pick at their two locations off Highway 1 throughout the summer. Be sure to stop by their coastal farm stand in Davenport for hot soup, fresh berry pies, strawberry lemonade, and a tasting of their berry jams.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.swantonberryfarm.com/\">Organic Strawberry U-Pick\u003c/a>: Runs through September\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129403\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/toluma_goat_petting.jpg\" alt=\"Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\" width=\"610\" height=\"407\" class=\"size-full wp-image-129403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/toluma_goat_petting-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Toluma Farms & Tomales Farmstead Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Toluma Farms \u003cspan class=\"amp\">&\u003c/span> Tomales Farmstead Creamery, Tomales\u003c/strong>\u003c/p>\n\u003cp>Even if you missed them at \u003ca href=\"https://cuesa.org/event/2017/goat-festival\">CUESA’s Goat Festival\u003c/a>, you can see the adorable goats of \u003ca href=\"https://cuesa.org/seller/tomales-farmstead-creamery\">Toluma Farms\u003c/a> up close on their home turf. The farm’s monthly tours include a visit to the milking parlor and the goat barn, a hike up to the pastures to learn about organic pasture management, and peek into the creamery—with cheese tasting, of course.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.tolumafarms.com/tours.html\">Toluma Farms Tours\u003c/a>: First Sunday of each month (reservations required)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>45th Annual Gravenstein Apple Fair, Sebastopol\u003c/strong>\u003c/p>\n\u003cp>Kicking off the apple harvest, the Gravenstein Apple Fair celebrates Sonoma County’s rich history in apple farming by paying tribute to one of the season’s earliest—and the region’s most iconic—varieties. Expect cooking demos, an apple pie contest, apple cider, live music, pony rides, and more. This year, the Fair is welcoming the \u003ca href=\"http://www.farmersguild.org/agrarian-games-2018.html\">Agrarian Games\u003c/a>, presented by the Farmers Guild and CAFF, which includes fun farmy activities like a hay bale toss, wheelbarrow races, and an ugly produce beauty pageant. You need not be a farmer to play!\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.gravensteinapplefair.com/\">Gravenstein Apple Fair\u003c/a>: August 11 and 12\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129398\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/heirloom_expo_squash.jpg\" alt=\"Photo courtesy of National Heirloom Exposition\" width=\"610\" height=\"407\" class=\"size-full wp-image-129398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/heirloom_expo_squash-520x347.jpg 520w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of National Heirloom Exposition\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>National Heirloom Exposition, Santa Rosa\u003c/strong>\u003c/p>\n\u003cp>Filled with workshops, cooking demos, and exhibits, this three-day expo is a mecca for home gardeners, organic farmers, and eaters of all ages. Where else can you marvel at thousands of varieties of fruits and vegetables, hear from internationally known food activists, and take a selfie in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://theheirloomexpo.com/\">National Heirloom Exposition\u003c/a>: September 11-13\u003c/em>\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>This article was originally published on \u003ca href=\"https://cuesa.org/article/2018-guide-summer-farm-adventures\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129388/2018-guide-to-summer-farm-adventures-in-the-bay-area","authors":["byline_bayareabites_129388"],"categories":["bayareabites_109","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2554","bayareabites_1246","bayareabites_1875","bayareabites_15155"],"tags":["bayareabites_9247","bayareabites_218"],"featImg":"bayareabites_129402","label":"bayareabites"},"bayareabites_129326":{"type":"posts","id":"bayareabites_129326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129326","score":null,"sort":[1531325366000]},"guestAuthors":[],"slug":"5-savory-san-francisco-summer-treats-that-arent-ice-cream","title":"5 Savory San Francisco Summer Treats (that aren’t Ice Cream)","publishDate":1531325366,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n","blocks":[],"excerpt":"With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ","status":"publish","parent":0,"modified":1531492186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1574},"headData":{"title":"5 Savory San Francisco Summer Treats (that aren’t Ice Cream) | KQED","description":"With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129326 https://ww2.kqed.org/bayareabites/?p=129326","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/11/5-savory-san-francisco-summer-treats-that-arent-ice-cream/","disqusTitle":"5 Savory San Francisco Summer Treats (that aren’t Ice Cream)","path":"/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With summer upon us, there’s a lot more to indulge in beyond ice cream. Savory dishes deserve their own spotlight during the summer heat.\u003c/em> \u003c/p>\n\u003cp>As the weather heats up (well as much as it can for San Francisco), summer revelers can probably be seen more and more with ice cream cones or nice frosty drinks in their hands. \u003c/p>\n\u003cp>While there is definitely nothing wrong with ice cream in the summer, there are definitely some dishes here in the city that can just as easily help you combat the heat--and they're probably better at keeping you a little fuller a little longer than your favorite dairy confection. \u003c/p>\n\u003cp>Now, we know that with just about every other season, San Francisco's summer is very mild and we have yet to hit the stride of our highly anticipated \"Indian Summer.\" However, with already some unseasonably hot days on the books this year, the following dishes should keep you cool and satiated, and some can even keep you warm for those summer days that just don't feel like summer days. \u003c/p>\n\u003cfigure id=\"attachment_129338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg\" alt=\"Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Included-with-Back-Porch-BBQ-Combo-Plate-is-the-house-made-BBQ-sauce-and-coleslaw-and-rolls-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Included with Back Porch BBQ Combo Plate is the house-made BBQ sauce and coleslaw and rolls \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ\u003c/h2>\n\u003cp>\u003ca href=\"https://onemarket.com/\">One Market\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/One+Market+Restaurant/@37.7941414,-122.3947602,15z/data=!4m5!3m4!1s0x0:0x47689ad2e32a0afe!8m2!3d37.7941414!4d-122.3947602\">1 Market St, San Francisco\u003c/a> (Also available via \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\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>San Francisco institution, One Market, takes its Summer Fridays very seriously, as its “Back Porch BBQ” menu makes a return to the restaurant's weekly offerings. \u003c/p>\n\u003cp>Chef Mark Dommen revives their menu of summer BBQ favorites, including 12-hour beef brisket, St. Louis style ribs, a smoked pork belly \"BLT,\" and a slew of traditional summer picnic sides like potato salad and coleslaw. Included with most of the dishes is the tangy house-made BBQ sauce; it's highly recommended that you drench everything in it. \u003c/p>\n\u003cfigure id=\"attachment_129342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg\" alt=\"The One Market Back Porch BBQ Smoked Pork Belly BLT\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-One-Market-Back-Porch-BBQ-Smoked-Pork-Belly-BLT-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The One Market Back Porch BBQ Smoked Pork Belly BLT \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg\" alt=\"One Market's side of potato salad\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/One-Markets-side-of-potato-salad-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One Market's side of potato salad \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Back Porch BBQ menu is only available on Fridays (but what better way to have a summer Friday than enjoying a barbecue without actually having to set up a grill?). Swing by One Market's back entrance for pick-up directly from their kitchen from 11:30am to 2pm. If you're unable to get there in time, or if your company doesn't believe in Summer Fridays for some early BBQ enjoyment, the Back Porch BBQ offerings can also be ordered and delivered via \u003ca href=\"http://<a%20href=\" https:>Caviar\u003c/a> from 11:30am to 8:30pm. \u003c/p>\n\u003cfigure id=\"attachment_129340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg\" alt=\"The $5 gin martini from One Market's lunch cocktail menu\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-5-gin-martini-from-One-Markets-lunch-cocktail-menu--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The $5 gin martini from One Market's lunch cocktail menu \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One thing to note, though, that if you happen to come by for pick-up, it's not a bad idea to enjoy One Market's $5 lunch cocktail menu. Nothing like a grown-up lunch dirty martini to start off your weekend. \u003c/p>\n\u003cfigure id=\"attachment_129337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg\" alt=\"The chol-myun, or spicy cold noodles with cucumbers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-or-spicy-cold-noodles-with-cucumbers-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun, or spicy cold noodles with cucumbers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cold Noodles\u003c/h2>\n\u003cp>\u003ca href=\"http://places.singleplatform.com/mugu-boka-korean-bbq-restaurant/menu?ref=google\">Muguboka\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Muguboka+Restaurant/@37.7771411,-122.4653014,17z/data=!3m1!4b1!4m5!3m4!1s0x8085874750386f29:0x73a984bf77430585!8m2!3d37.7771369!4d-122.4631127\">401 Balboa St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Although they offer a full list of Korean BBQ favorites, Muguboka--which roughly translates to “let’s eat it” in Korean--has something on the very back page of their menu to both keep you hot and cold: their chol-myun, or cold noodles. \u003c/p>\n\u003cp>Arguably, the best part of this literally very cool dish, is the springy and chewy texture of the chol-myun noodles (chol-myun could refer to the noodle dish or just the noodles themselves). Made from corn starch and wheat flour, the chol-myun are addictively fun to slurp up and eat. The dish is typically dressed with a spicy and tangy sauce that's made with gochujang chili paste, garlic, vinegar, and sugar and served with assorted veggies. \u003c/p>\n\u003cfigure id=\"attachment_129336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg\" alt=\"The chol-myun noodles are addictively springy and chewy\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-chol-myun-noodles-are-addictively-springy-and-chewy-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The chol-myun noodles are addictively springy and chewy \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While chol-myun is usually eaten as a snack dish, the portion sizes at Muguboka are definitely entree-worthy and easily shareable--pending you don't get too addicted and can actually share them. \u003c/p>\n\u003cfigure id=\"attachment_129335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg\" alt=\"Muguboka's ban chan offering\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Mugubokas-ban-chan-offering-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka's ban chan offering \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg\" alt=\"Muguboka offers other traditional Korean staples like kimchi jjigae\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Muguboka-offers-other-traditional-Korean-staples-like-kimchi-jjigae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Muguboka offers other traditional Korean staples like kimchi jjigae \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Muguboka, they offer a couple other versions of this dish, including some with radish and beef and others that are made using a buckwheat noodle instead of the chol-myun. \u003c/p>\n\u003cfigure id=\"attachment_129333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg\" alt=\"A traditional bibimbap served in a hot stone bowl\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/A-traditional-bibimbap-served-in-a-hot-stone-bowl-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A traditional bibimbap served in a hot stone bowl \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is on an unassuming street in the Inner Richmond neighborhood, but is definitely worth stepping into, even if not for the chol-myun. The small team there is consistently pleasant and have been known to throw in complimentary dishes just because! \u003c/p>\n\u003cfigure id=\"attachment_129350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg\" alt=\"The Matchazuke is topped with nori and togarashi\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-topped-with-nori-and-togarashi-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is topped with nori and togarashi \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Matchazuke\u003c/h2>\n\u003cp>\u003ca href=\"https://stonemillmatcha.com/\">Stonemill Matcha\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639899,-122.423798,17z/data=!3m2!4b1!5s0x808f7e22feaf131f:0x56d6e9e2a0cd9be0!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639857!4d-122.4216093\">561 Valencia St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Judging by the consistent lines out the doors, it's likely you've probably stopped by Stonemill Matcha already to take a gander at their ever-enticing case of pastries and sweets. \u003c/p>\n\u003cfigure id=\"attachment_129349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg\" alt=\"The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Matchazuke-is-essentially-a-rice-bowl-with-salmon-and-doused-in-chicken-dashi-and-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Matchazuke is essentially a rice bowl with salmon and doused in chicken dashi and matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, Stonemill's savory options are nothing to scoff at. Case in point is the matchazuke. The matchazuke can be ordered at the register (after selecting from that case of sugary matcha-infused wonders) and comes in a large ceramic bowl filled with rice and topped with a sizable slab of salmon and togarashi and nori. Everything in the bowl is then bathed in umami in the form of a chicken dashi and matcha tea broth. \u003c/p>\n\u003cfigure id=\"attachment_129351\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg\" alt=\"The Stonemill Matcha matcha cream pie\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Stonemill-Matcha-matcha-cream-pie-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stonemill Matcha matcha cream pie \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dish is delicate and refreshing, while still feeling substantial and filling--a perfect dish that will squash hunger pangs without making you feel sluggish afterwards...but if you decide to also indulge in the offerings from the pastry case (which we cannot encourage enough), we can't promise anything. For sweet tooth-havers, the matcha cream pie and matcha cookies with toasted rice are a good start. \u003c/p>\n\u003cfigure id=\"attachment_129348\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg\" alt=\"Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Sparkling-matcha-is-offered-at-Stonemill-as-seltzer-water-with-a-shot-of-matcha-tea-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sparkling matcha is offered at Stonemill as seltzer water with a shot of matcha tea \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And if you need even more refreshment with the matchazuke, the sparkling matcha (seltzer with a shot of matcha) is a unique offering to sip on for some summer cooling. \u003c/p>\n\u003cfigure id=\"attachment_129332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg\" alt=\"The Kumamoto oysters with the Grassy Bar and Saquish\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Kumamoto-oysters-with-the-Grassy-Bar-and-Saquish-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kumamoto oysters with the Grassy Bar and Saquish \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Oysters\u003c/h2>\n\u003cp>\u003ca href=\"https://leossf.com/menus/\">Leo’s Oyster Bar\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Leo's+Oyster+Bar/@37.7940232,-122.4047164,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808a8a08b909:0x5c431a81412b8216!8m2!3d37.7940232!4d-122.4025277\">568 Sacramento St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Surrounded by the offices of major companies and their suited up employees in the Financial District, Leo's Oyster Bar provides a nice, almost tropical escape, which just so happens to also involve an ever rotating list of fresh oysters. \u003c/p>\n\u003cfigure id=\"attachment_129330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg\" alt=\"In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/In-the-background-is-the-glimpse-of-the-tropics-inspired-Ken-Fulk-wallpaper-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the background is the glimpse of the tropics-inspired Ken Fulk wallpaper \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While it can be hard to snag a dinner reservation at Leo's, try instead sidling up at the open bar seats if you're just going for their selection of oysters and clams. Just ask for a raw bar menu, and order to your heart's content. If you go for this method, you may want to consider grabbing a seat to the immediate left from the front entrance where you'll get the most real estate against the highly Instagrammable Ken Fulk-designed wallpaper. \u003c/p>\n\u003cfigure id=\"attachment_129331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg\" alt=\"Oysters from the raw bar range from four to five dollars\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/Oysters-from-the-raw-bar-range-from-four-to-five-dollars-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oysters from the raw bar range from four to five dollars \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Off the raw bar, you can expect an array of pre-shucked oysters as well as \"composed oysters\" which come dressed or topped with a variety of accoutrements including caviar, sea urchin, and pickled tomatoes. And since you're already enjoying the raw bar, might as well enjoy the regular alcoholic bar. Order cocktails alongside your oysters, or sneak away to The Hideout, Leo's very own lux cocktail lounge nestled away in the back behind the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_129344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg\" alt=\"The Cebiche Pescado is marinated in leche de tigre and rocoto peppers\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-is-marinated-in-leche-de-tigre-and-rocoto-peppers--520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado is marinated in leche de tigre and rocoto peppers \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cebiche\u003c/h2>\n\u003cp>\u003ca href=\"http://piqueos.com/\">Piqueo’s\u003c/a> / \u003ca href=\"https://www.google.com/maps/place/Piqueo's/@37.7387661,-122.416279,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e59c747e0e1:0xd843c5e4a1475565!8m2!3d37.7387619!4d-122.4140903\">5631, 830 Cortland Ave, San Francisco\u003c/a>\u003c/p>\n\u003cp>If mollusks aren't your speed, venture to Bernal Heights and visit Piqueo's, which should be able to sate your other seafood cravings. \u003c/p>\n\u003cp>As a Peruvian restaurant, Piqueo's obviously serves the Peruvian national dish of cebiche, and they serve it very well and in four variations. While all of Piqueo's cebiches are made using locally sourced sustainable fish, the restaurant is well-known for its Cebiche Pescado and Cebiche Chino-Peruano. \u003c/p>\n\u003cfigure id=\"attachment_129346\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg\" alt=\"The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129346\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Chino-Peruano-Cebiche-is-served-with-a-sweet-rocoto-pepper-sauce-and-wonton-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chino-Peruano Cebiche is served with a sweet rocoto pepper sauce and wonton chips \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Cebiche Pescado is simply the fresh fish of the day, marinated and served with leche de tigre and spicy rocoto peppers (which are grown on chef owner, Carlos Altamirano's own farm in Half Moon Bay). The Chino-Peruano takes on Chinese flavors by being served as ahi tuna with rocoto pepper sweet chili leche de tigre and garnished with wonton chips. All versions of he Piqueo's cebiches can be served with fried plantain chips, which are perfect for scooping every bit of fish and garnish. \u003c/p>\n\u003cfigure id=\"attachment_129345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg\" alt=\"The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129345\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/The-Cebiche-Pescado-uses-the-daily-catch-of-fish-that-is-locally-sourced-from-the-Bay-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cebiche Pescado uses the daily catch of fish that is locally sourced from the Bay \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Piqueo's is just one of chef Carlos Altamirano's concepts, alongside other Peruvian restaurants in the Bay Area, including the very popular \u003ca href=\"http://www.mochicasf.com/\">Mochica\u003c/a> in the Potrero Hill neighborhood of San Francisco and \u003ca href=\"http://lacostanerarestaurant.com/\">La Costanera\u003c/a> in Half Moon Bay. The aforementioned cebiches are available at all of Chef Altamirano's restaurants, should you find yourself not near enough to Piqueo's for your liking. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129326/5-savory-san-francisco-summer-treats-that-arent-ice-cream","authors":["11494"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_218"],"featImg":"bayareabites_129347","label":"bayareabites"},"bayareabites_119832":{"type":"posts","id":"bayareabites_119832","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119832","score":null,"sort":[1504227116000]},"guestAuthors":[],"slug":"recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","publishDate":1504227116,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","status":"publish","parent":0,"modified":1534197174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":810},"headData":{"title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED","description":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119832 https://ww2.kqed.org/bayareabites/?p=119832","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/","disqusTitle":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","videoEmbed":"https://youtu.be/fH02Rd5D2pA","path":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\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>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","authors":["5015","5014","11350"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_515","bayareabites_2813","bayareabites_11765","bayareabites_218","bayareabites_453"],"featImg":"bayareabites_120290","label":"bayareabites"},"bayareabites_118315":{"type":"posts","id":"bayareabites_118315","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118315","score":null,"sort":[1498135282000]},"guestAuthors":[],"slug":"summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","title":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts","publishDate":1498135282,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n","status":"publish","parent":0,"modified":1508268384,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1287},"headData":{"title":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED","description":"When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"118315 https://ww2.kqed.org/bayareabites/?p=118315","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/22/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts/","disqusTitle":"Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts","path":"/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts","authors":["5015","5014"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_1081","bayareabites_218","bayareabites_767"],"featImg":"bayareabites_118520","label":"bayareabites"},"bayareabites_110222":{"type":"posts","id":"bayareabites_110222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110222","score":null,"sort":[1466638043000]},"guestAuthors":[],"slug":"fresh-fruity-rainbow-popsicles-for-pride","title":"Fresh Fruity Rainbow Popsicles for Pride!","publishDate":1466638043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!","status":"publish","parent":0,"modified":1528847213,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":593},"headData":{"title":"Fresh Fruity Rainbow Popsicles for Pride! | KQED","description":"Whimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110222 http://ww2.kqed.org/bayareabites/?p=110222","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/","disqusTitle":"Fresh Fruity Rainbow Popsicles for Pride!","path":"/bayareabites/110222/fresh-fruity-rainbow-popsicles-for-pride","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sweltering summer day, there’s nothing better than reaching into your freezer for an ice cold popsicle, and this version can’t be beat. Made from fresh, seasonal fruit instead of food-dyed sugar water, these rainbow ice pops are a wholesome treat that anyone can feel good about. \u003c/p>\n\u003cp>Choose fragrant, ripe summer fruit that’s in season, then puree it until smooth. You’ll need a little liquid, like orange juice, to make sure it doesn’t clump up in the blender and I like to add a little agave to each different layer. You can choose a different juice if you’d like – pineapple, passion fruit, or even peach would all be good choices. Blend and taste the puree, then adjust the sweetness by adding more agave if you like. \u003c/p>\n\u003cp>You can use any popsicle mold you like, some are larger than others. Mine held 3 fluid ounces and I put about 1 tablespoon of each mixture into each mold, yielding approximately 10 popsicles.\u003c/p>\n\u003cp>Layer each color in the order listed in the recipe, and you’ll end up with a beautiful stripey rainbow. You can carefully layer them all at once, if your mixture is thick enough, or to ensure that the colors don’t bleed together, you can freeze each one for about 30 to 60 minutes then add the next. \u003c/p>\n\u003cp>These fun, family-friendly treats are perfect for any celebration, from Pride to a summer barbecue. \u003c/p>\n\u003cfigure id=\"attachment_110275\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-800-anima6-1.gif\" alt=\"Unmolding Fruity Rainbow Popsicles for Pride\" width=\"800\" height=\"533\" class=\"size-full wp-image-110275\">\u003cfigcaption class=\"wp-caption-text\">Unmolding Fruity Rainbow Popsicles for Pride \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fresh Fruity Rainbow Popsicles\u003c/h3>\n\u003cp>\u003cem>Makes about 10 popsicles\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Red layer: 1/2 cup raspberries + 2 strawberries, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Orange: 1/2 cup mango chunks + 1 large strawberry, hulled + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Yellow: 3/4 cup fresh pineapple chunks + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Green: 2 kiwis, peeled, seeded, and chopped + 1/2 frozen banana, chopped + 1/4 cup baby spinach + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003cli>Blue-Purple: 3/4 cup blueberries + 1/2 frozen banana, chopped + 1 tsp agave + 2 tbsp orange juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-fruit.jpg\" alt=\"Fresh Fruity ingredients\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-fruit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>For each layer, in a blender, puree the fruit until smooth, then pour into a small bowl. Taste and adjust the sweetness with a little agave if desired.\u003c/li>\n\u003cfigure id=\"attachment_110258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-blender-red.jpg\" alt=\"Red layer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-blender-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red layer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-bowls.jpg\" alt=\"Pour each layer of fresh fruity puree into a small bowl.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-bowls-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour each layer of fresh fruity puree into a small bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Spoon some of the mixture into each popsicle mold (the amount of pops you end up with will depend on the size of your mold, so divide accordingly to fit 5 even layers). For a standard-sized popsicle (see notes above), you will likely need 1 tbsp per layer. Freeze each layer until semi-hard before adding the next layer.\u003c/li>\n\u003cfigure id=\"attachment_110273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg\" alt=\"Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-layers-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spoon some of the mixture into each popsicle mold. Freeze each layer until semi-hard before adding the next layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\u003c/li>\n\u003cfigure id=\"attachment_110262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-molds.jpg\" alt=\"After the last layer, let freeze until very firm, at least 6 hours or preferably overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-molds-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After the last layer, let freeze until very firm, at least 6 hours or preferably overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\u003c/li>\n\u003cfigure id=\"attachment_110250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-pullout1.jpg\" alt=\"To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-pullout1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To remove from the molds, quickly dip each one into a bowl of hot water to loosen, then pull it out of the mold. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/pride-pop-final.jpg\" alt=\"Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/pride-pop-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Fresh Fruity Rainbow Popsicles for Pride or your next summer barbecue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110222/fresh-fruity-rainbow-popsicles-for-pride","authors":["5015","5014"],"categories":["bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2321","bayareabites_9445","bayareabites_9479","bayareabites_2327","bayareabites_218"],"featImg":"bayareabites_110270","label":"bayareabites"},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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