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Sherman","firstName":"Amy","lastName":"Sherman","slug":"amy-sherman","email":"cookingwithamyblog@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | 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FM","link":"/"}},"bayareabites_62715":{"type":"posts","id":"bayareabites_62715","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62715","score":null,"sort":[1370822025000]},"guestAuthors":[],"slug":"sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe","title":"Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ","publishDate":1370822025,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for \u003cem>Coconut Tapioca Pudding with Papaya and Mango\u003c/em> from Yigit Pura of Tout Sweet Patisserie.","status":"publish","parent":0,"modified":1370965134,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1475},"headData":{"title":"Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe | KQED","description":"Stephanie Rosenbaum shares some highlights from Sunset's Celebration Weekend -- including a recipe for Coconut Tapioca Pudding with Papaya and Mango from Yigit Pura of Tout Sweet Patisserie.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62715 http://blogs.kqed.org/bayareabites/?p=62715","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/09/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe/","disqusTitle":"Sunset's Celebration Weekend: Yigit Pura Demos and Shares Thai-Hawaiian Inspired Dessert Recipe ","path":"/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63185\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit2-1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Rolling through Redwood City on a slow-crawling weekend Caltrain, you can't help but notice the archway proclaiming \"\u003ca href=\"http://www.redwoodcity.org/about/local_history/exhibits/climate_best/climate_best.html\">Climate Best by Government Test\u003c/a>,\" a slogan dating back to the 1920s, when the U.S. government determined that the Peninsula was at the epicenter of one of the world's three best year-round climates. While San Francisco is shuddering in fog, the suburban towns strung along the southern end of San Francisco Bay--shielded from the marine chill by the high-shrugged spine of the Santa Cruz mountains--bask in humidity-free sunshine, day after day. So it seems only fitting that \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> would have built its \"Laboratory for Western Living\" in Menlo Park, its climate just as perfect as its bragging neighbor just a few whistle-stops to the north. \u003c/p>\n\u003cp>Sunset's spacious ranch-style digs--and its extensive surrounding gardens--really are a laboratory, where everything gets field-tested: new tomato varieties, outdoor kitchen designs, tasty taco recipes, and a whole lot of cacti and lavender. Plants are planted to see how they fare in a prototypical (if ideal) Western climate; garden layouts are arranged; and the test kitchen is always cooking. While the campus looks like more like a spa-hotel than an office, it's a workplace nonetheless, and the public gets to wander in and around it only once a year, during its annual \u003ca href=\"http://www.sunset.com/marketplace/sunset-events-00400000036178/\">Sunset's Celebration Weekend\u003c/a>, held this year on June 1-2. It's a two-day festival of cooking, gardening, and outdoor living demonstrations, with seminars and tastings of local wines and beers, tours of the test kitchen, brand promotions, talks with travel writers and professionals, and lots of how-to by local chefs and TV cooking-show celebrities, along with cookbook authors and Sunset editors.\u003c/p>\n\u003cfigure id=\"attachment_63181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bloody-mary-station1000.jpg\" alt=\"Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lea & Perrins offers Bloody Mary shots made with its Worcestershire sauce\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/food-trucks1000.jpg\" alt=\"Food trucks at Sunset Celebration\" width=\"1000\" height=\"750\" class=\"aligncenter size-full wp-image-63189\">\u003c/a>\u003c/p>\n\u003cp>And since you can't talk about food all day long without wanting to eat some, and this being the Bay Area in 2013, much of the food for sale came from a long double row of \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> trucks, with many popular local mobile (and sit-down) eateries representing.\u003c/p>\n\u003cfigure id=\"attachment_63184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/whole-beast1000.jpg\" alt=\"John Fink and The Whole Beast\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Fink and The Whole Beast\u003c/figcaption>\u003c/figure>\n\u003cp> John Fink of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">The Whole Beast\u003c/a> was on hand, selling massive, fabulous-looking barbecued ribs, potato salad and slaw, while the staff of Marianne Despres's \u003ca href=\"http://www.elsursf.com\">El Sur\u003c/a> dished out empanadas from her signature Citroen van.\u003c/p>\n\u003cfigure id=\"attachment_63182\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/el-sur1000.jpg\" alt=\"El Sur Food Truck\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63182\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Sur Food Truck\u003c/figcaption>\u003c/figure>\n\u003cp>After \u003ca href=\"http://www.nopalitosf.com\">Nopalito\u003c/a> ran out of gorditas and chips, they turned into a popsicle stand, selling strawberry, lime sherbet, and dark chocolate-cinnamon pops, while the roving bartenders at \u003ca href=\"http://www.ryeontheroad.com/\">Rye on the Road\u003c/a> stirred up some cooling Pimm's Cups. Despres, who grew up in Menlo Park, was particularly excited to be on the roster of chef-demonstrators in the outdoor kitchen, showing off the technique behind her popular Parisien empanada, made with proscuitto, ham, scallions, and a mixture of cheeses. \u003c/p>\n\u003cfigure id=\"attachment_63183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/nopalito-booth1000.jpg\" alt=\"The menu at Nopalito's booth\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The menu at Nopalito's booth\u003c/figcaption>\u003c/figure>\n\u003cp>But back to that test kitchen: As a city renter who's written four cookbooks plus countless food columns, I've gotten used to doing my recipe development and testing in studio-apartment kitchens the size of a tissue box--or in shared kitchens already crammed full of other people's cereal boxes and leftover pad Thai. And while my experiences may be more scrappy than most, your typical cookbook author can only dream of having have a workspace like the Sunset test kitchen. This is no industrial, fluorescent-lit restaurant kitchen, all roaring burners, stainless-steel tables and cavernous sinks; instead, with its wood-paneled cabinets and comfortable counters, it's most like an extremely well-organized and well-stocked home kitchen, if your kitchen at home was twice the size of your living room. \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>(It's an interesting open secret in the industry that magazine recipes--at least at the handful of magazines that still maintain in-house, professionally staffed test kitchens, as Sunset does--are often much more rigorously tested than recipes published in cookbooks. For books, the author assumes the responsibility of recipe-testing. Maybe they're incredibly diligent about it; maybe they're not. An equally diligent editor (or editorial assistant) might spot-test a handful of recipes, but certainly no one at a publishing house is being paid to cook every recipe in an entire book, as they are at a food-focused magazine.) \u003c/p>\n\u003cp>While Sunset spends at least as many of its pages devoted to travel, home design, and gardening as it does to food, the recipes and entertaining spreads are a crucial part of its appeal. In our local edition, the recipes invariably capture our particular kind of breeziness at the table (or at least the no-fuss, casually elegant breeziness to which we've learned to aspire). On Sunday, I caught \u003ca href=\"https://twitter.com/yigitpura\">Yigit Pura\u003c/a>, of San Francisco's \u003ca href=\"http://www.toutsweetsf.com\">Tout Sweet Patisserie\u003c/a>, schooling a rapt audience in the ways of a Thai food-inspired coconut tapioca pudding. \u003c/p>\n\u003cfigure id=\"attachment_63180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Yigit1000.jpg\" alt=\"Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\" width=\"1000\" height=\"750\" class=\"size-full wp-image-63180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yigit Pura of Tout Sweet Patisserie doing a cooking demonstration at the Sunset's Celebration Weekend\u003c/figcaption>\u003c/figure>\n\u003cp>Running a bakery, Pura tells us, means he works 16 hour days and never cooks real food. When he's not eating sweets, he lives on takeout from the Thai Food Express near his apartment. The citrusy bite of crushed lemongrass, coconut, and fresh kaffir lime leaves (used like \"the Asian version of bay leaf\") in a recent order of tom kha gai soup found their way, via a gentle infusion in warmed milk, into the dessert course. As he made the pudding, he interspersed his snappy patter with useful hints: infusions should always be covered while steeping, to prevent the flavor-packed essential oils from evaporating; things like tea, coffee, and citrus rinds shouldn't stay in an infusion for more than 7 or 8 minutes, lest they reveal their overly tannic, astringent qualities; smashing lemongrass with a mallet is the best way to release the juices and fragrant oils (not to mention tension); and it's stupid to buy spices in a supermarket (the massive Safeway branding on display at the event notwithstanding) when you can get better, fresher, and much cheaper spices in bulk at places like Rainbow Grocery and the \u003ca href=\"http://www.sfherb.com/\">San Francisco Herb Co\u003c/a>.\u003c/p>\n\u003cp>Most important, he stressed, was soaking your tapioca pearls in very cold water overnight, and gently stirring them throughout the cooking process, all to avoid their clinging together into gummy sludge, something that's definitely \"not sexy!\", his biggest put-down for bad desserts (or bad behavior). The Turkish-born Pura, who calls Hawaii his most favorite place on the planet (his dog is named Maui), suggests topping the finished coconut pudding (well, almost finished--just as he started to spoon it into the tall glass display dish, he realized he'd left out the sugar--\"Awkward!\") with a mixture of diced mango, papaya and roasted coconut shards. Cool, sweet, easy, with a hint of down-home nostalgia dressed with contemporary Pacific Rim touches--it's a perfect dish for Sunset-style summer living here in California. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Coconut Tapioca Pudding with Papaya and Mango\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of Yigit Pura. Used by permission. \u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup tapioca pearls\u003c/li>\n\u003cli>2 1/2 cups plus 1/2 cup milk\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 stalk lemongrass\u003c/li>\n\u003cli>Fresh ginger root, about a 3-inch piece\u003c/li>\n\u003cli>1/2 cup plus 1 tablespoon sugar\u003c/li>\n\u003cli>One 14-ounce can coconut milk\u003c/li>\n\u003cul>\n\u003cstrong>Fruit For Garnish:\u003c/strong>\n\u003cli>1/8 cup ripe mango cubes\u003c/li>\n\u003cli>1/8 cup ripe papaya cubes\u003c/li>\n\u003cli>Toasted large-flaked coconut\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Cover small tapioca pearls with 4 cups cold water and soak overnight. Don't stir or disturb.\u003c/li>\n\u003cli>Bring the 2 1/2 cups milk to a boil. Meanwhile, scrape the vanilla seeds from the pod. Crush the lemongrass stalk to release the natural flavors. Peel the fresh ginger and cut into 2 tablespoons of rings. Place all of this into the hot milk and leave covered for half hour to steep, off the heat.\u003c/li>\n\u003cli>Strain the milk infusion, discarding solids, and add the remaining 1/2 cup of milk. Add the sugar and bring back to a boil.\u003c/li>\n\u003cli>Strain the tapioca pearls, discarding water. Gently place pearls into the hot milk. Gently stir with a rubber spatula and cook on medium heat for 3 to 5 minutes, stirring occasionally to avoid lumps. The tapioca is cooked once it looks translucent.\u003c/li>\n\u003cli>Gently warm up the coconut milk separately and stir in at the end of cooking. Transfer to a container, place plastic on the top to prevent a skin forming and refrigerate until cool, ideally overnight.\u003c/li>\n\u003cli>Once the pudding is cooled it will naturally set, thanks to the tapioca starch. Spoon into serving bowls and garnish with the fruits and the toasted coconut.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62715/sunsets-celebration-weekend-yigit-pura-demos-and-shares-thai-hawaiian-inspired-dessert-recipe","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_2695","bayareabites_1653","bayareabites_50","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_11449","bayareabites_2252","bayareabites_8515","bayareabites_4303"],"featImg":"bayareabites_63186","label":"bayareabites"},"bayareabites_24813":{"type":"posts","id":"bayareabites_24813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24813","score":null,"sort":[1300626041000]},"guestAuthors":[],"slug":"honey-day-at-the-ferry-plaza-farmers-market","title":"Honey Day at the Ferry Plaza Farmers' Market","publishDate":1300626041,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","status":"publish","parent":0,"modified":1300627266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1537},"headData":{"title":"Honey Day at the Ferry Plaza Farmers' Market | KQED","description":"Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"24813 http://blogs.kqed.org/bayareabites/?p=24813","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/20/honey-day-at-the-ferry-plaza-farmers-market/","disqusTitle":"Honey Day at the Ferry Plaza Farmers' Market","path":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\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>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \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>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24813/honey-day-at-the-ferry-plaza-farmers-market","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_2638","bayareabites_50","bayareabites_1874","bayareabites_95","bayareabites_2554","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_9022","bayareabites_1876","bayareabites_875","bayareabites_9134","bayareabites_9132","bayareabites_876","bayareabites_312","bayareabites_9133","bayareabites_8518","bayareabites_9135","bayareabites_9131","bayareabites_2252"],"label":"bayareabites"},"bayareabites_18854":{"type":"posts","id":"bayareabites_18854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18854","score":null,"sort":[1290355244000]},"guestAuthors":[],"slug":"sunset-cookbook-review","title":"Sunset Cookbook Review","publishDate":1290355244,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Bake until bread pulls away from pan sides and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack fro about 15 minutes. Loosen bread from the pans with a knife and invert onto rack. Cool thoroughly before slicing. \u003c/p>\n\n","blocks":[],"excerpt":"Sunset magazine publishes \u003cem>The Sunset Cookbook\u003c/em> a five-pound, 800-page irresistible tribute to everything we love to eat out here in the West. ","status":"publish","parent":0,"modified":1290369100,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1477},"headData":{"title":"Sunset Cookbook Review | KQED","description":"Sunset magazine publishes The Sunset Cookbook a five-pound, 800-page irresistible tribute to everything we love to eat out here in the West. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18854 http://blogs.kqed.org/bayareabites/?p=18854","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/21/sunset-cookbook-review/","disqusTitle":"Sunset Cookbook Review","path":"/bayareabites/18854/sunset-cookbook-review","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/sunset-cookbook300.jpg\" alt=\"The Sunset Cookbook\" title=\"The Sunset Cookbook\" width=\"300\" height=\"374\" class=\"alignleft size-full wp-image-19000\">\u003c/a>I can still remember the moment I truly arrived in California. It was August of 1990, and I was fresh out of college and ready to start a life here. I'd never been further west than Minneapolis, never seen fresh lemons dangling over the sidewalk or palm trees flanking a city block. I sat down a stool at\u003ca href=\"http://www.yelp.com/biz/its-tops-coffee-shop-san-francisco\"> It's Tops Coffee Shop\u003c/a> and looked up at the board of daily specials. Avocado omelet! Avocado & Jack cheese burger! BLT with avocado! \u003c/p>\n\u003cp>\u003cem>Avocados, at a diner! \u003c/em>I marveled. Where I came from, diners counted parsley as a vegetable. Fruit was cherry Jell-O, piled in cubes and topped with a squirt of cream from a can. \u003cem>The golden West,\u003c/em> I thought. \u003cem>I'm really here!\u003c/em>\u003c/p>\n\u003cp>As you might expect, there are plenty of avocado recipes (22, in fact, including Coconut-Avocado Ice Cream and Sake-Soy Guacomole) in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a>, a five-pound, 800-page compilation of the best of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>. Margo True, the magazine's food editor since 2006, stopped by \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> last week to talk about the history of Sunset and the creation of the book.\u003c/p>\n\u003cp>Turns out my 21-year-old self was hardly the first to be stunned by the glories of California living. Lured by the promise of everything from gold and orange groves to movie stardom and high-tech promise, newcomers have been flooding westward for decades on end--and since 1898, Sunset magazine has been there to tell them how to live. According to True, it began as a promotional pamphlet for Southern Pacific's luxurious Sunset Limited rail line, which curved like a smile from New Orleans through Texas and Arizona and up to Los Angeles and San Francisco. (Under the same name, the route remains as part of Amtrak's Western service.) \u003c/p>\n\u003cp>As one of the largest landowners in the West, Southern Pacific wanted to promote not just Western travel but Western living, hoping to entice restless Midwesterners and Easterners into buying property and putting down new roots. That first issue, a 16-page pamphlet touting the glories of Yosemite and the charms of Los Angeles, is still on file in Sunset's archives. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The magazine later developed into a more serious, stand-alone publication, focusing on economics, politics, and fiction and featuring the writing of Sinclair Lewis, Dashiell Hammett, Jack London, even Herbert Hoover. Bought by an Iowan insurance salesman just before the Depression, it dropped the highbrow essays in favor of gardening, food, travel, and home tips, a format that continues today.\u003c/p>\n\u003cp>The magazine really found its niche during WWII's victory-gardening movement. The federal government had plenty of gardening advice to share with homeowners, but little of it applied to the unique climates and landscapes west of the Continental Divide. So brothers Bill and Mel Lane, sons of the magazine's original owner, started their own Western test garden on a one-acre plot near U.C. Berkeley, sharing their findings with the magazine's growing readership. (Their experiences would lead to the development of Sunset's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039167/kqedorg-20\">Western Garden Book\u003c/a>, now the must-have reference for anyone with a garden from Seattle to Tuscon.)\u003c/p>\n\u003cp>By the early fifties, the brothers had a mission to turn the Sunset offices into a laboratory for Western living, a place where everything from party recipes to garden design could be tested and experienced. To that end, they moved the business from downtown San Francisco to a seven-acre spread in Menlo Park, where it remains today. Architect Clifford May, dubbed \"the father of the ranch house,\" built a sprawling, single-level structure that looked more like an inn than an office.\u003c/p>\n\u003cp>True, who had been working as an editor at \u003ca href=\"http://www.saveur.com\">Saveur\u003c/a> magazine in New York City, still remembers how stunned she was upon arrival for her first interview. Where the Saveur offices were located on a particularly gritty urban block, Sunset's building had floor-to-ceiling windows and glass doors that slid open onto courtyards filled with benches and tables and shaded with pergolas twined with flowering vines. Cool terra-cotta tiles flowed seamlessly from indoors to out. A series of test gardens were arranged to mimic the distinct natural landscapes of the West; the desert cacti of the Southwest, the redwoods of the Central California coast, the cloud forests of the Pacific Northwest. (When she related all this to a colleague back in New York, her friend replied dryly, \"Sure makes you miss the methadone clinic on the first floor, doesn't it?\")\u003c/p>\n\u003cp>By the late 60s and early 70s, when the glamor of the sun-and-surf California lifestyle was at its peak, Sunset \"was like Vogue,\" said True. \"Each issue was 300, 350 pages. It was huge!\" \u003c/p>\n\u003cp>And food, of course, was a big part of both Western living and the magazine itself. Cooking and entertaining meant different flavors, done with a different sort of flair than elsewhere in the country. There was the emphasis on year-round, casual outdoor dining, the everyday influence of Mexican and Asian cuisines. Artichokes, abalone, avocados, dates and citrus fresh from the tree, chile peppers, Alaskan salmon, Dungeness crab--all kinds of things counted as exotic elsewhere in the country were common here. \u003c/p>\n\u003cp>And Sunset garnered a lot of firsts, promoting woks and Chinese cooking in the early 50s, guacamole in the 60s, farmers' markets in the 70s, even publishing the first American recipe for pesto in 1946. The magazine built an outdoor adobe oven (and published a wildly popular how-to), set up beehives and chicken coops, even pit-roasted an entire pig on the company volleyball court (much to the distress of the local fire department). \u003c/p>\n\u003cp>In planning the cookbook, True and her staff knew they had to create a big, general-interest book that would nonetheless be uniquely Western. The introduction features \"24 Iconic Western Dishes\" that are \"inextricably embedded in Western cooking and eating,\" from date shakes and mai tais to cioppino, pho, crab Louis, barbecued oysters, plank-roasted salmon, tamales, fish tacos, Caesar salad, and California-style pizza. There are instructions for shucking oysters and making dim sum, sushi, and Vietnamese spring rolls at home; guides to craft beers and Asian greens; and short histories of the places and people behind the kitchen staples we take for granted, from the artichoke growers of Castroville and the oyster farmers of Tomales Bay to the pepper growers of New Mexico and the discoverers of the navel orange, Meyer lemon, Hass avocado, and more. \u003c/p>\n\u003cp>Naturally, there's an extensive section on the wines of California, Oregon, and Washington (with brief mentions of the wine-growing regions of Arizona, Colorado, Idaho, and British Columbia), along with detailed recipe-pairing suggestions. \u003c/p>\n\u003cp>For Bay Area readers, it's particularly fun to see our local heroes called out. \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>'s Carbonara Pizza and \u003ca href=\"http://www.pizzetta211.com\">Pizzetta 211\u003c/a>'s Margherita Pizza both make an appearance, as do Elizabeth Falkner's Chocolate Chiffon Cupcakes, \u003ca href=\"http://www.baywolf.com\">Bay Wolf\u003c/a>'s Pinot-braised Duck with Spicy Greens, Bradley Ogden's Soft Overnight Herb Rolls, and the Steamed Halibut on Soft Tofu with Black Bean Sauce from \u003ca href=\"http://www.heavensdog.com\">Heaven's Dog\u003c/a>. \u003c/p>\n\u003cp>Just like the original Sunset Limited pamphlet, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376027940/kqedorg-20\">The Sunset Cookbook\u003c/a> is an irresistible come-on for the joys of living out here in the land of salads, grilling, and avocado fries (really--see page 275). Want to move all your favorite people out West? Put this book on their holiday list. They'll be here. \u003c/p>\n\u003cp>\u003cstrong>Farmer John's Favorite Pumpkin Bread\u003c/strong>\u003cbr>\nA lovely nibble for Thanksgiving breakfast, courtesy of \u003ca href=\"http://www.farmerjohnspumpkins.com/\">Farmer John's Pumpkin Farm\u003c/a> in Half Moon Bay. Adapted from \u003cem>The Sunset Cookbook.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 loaves\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 cups dark brown sugar, packed\u003cbr>\n1 cup granulated sugar\u003cbr>\n1 cup coarsely chopped walnuts or pecans\u003cbr>\n1/2 cup raisins\u003cbr>\n1 1/2 tsp baking soda\u003cbr>\n1 1/2 tsp cinnamon\u003cbr>\n1 1/4 tsp nutmeg\u003cbr>\n3/4 tsp ground cloves\u003cbr>\n3/4 tsp salt\u003cbr>\n1/2 tsp allspice\u003cbr>\n1/2 tsp ground ginger\u003cbr>\n3 eggs\u003cbr>\n1 3/4 cups canned pumpkin or mashed roasted pumpkin or winter squash\u003cbr>\n3/4 cup vegetable oil \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350F. Lightly grease 2 8 1/2-inch by 4 1/2-inch loaf pans. In a large bowl, mix flour, sugars, nuts, raisins, baking soda, spices, and salt. \u003c/p>\n\u003cp>2. In a medium bowl, whisk together eggs, pumpkin, and oil until well blended. \u003c/p>\n\u003cp>3. Add wet ingredients to dry and stir just until well blended. Divide between 2 pans. \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>4. Bake until bread pulls away from pan sides and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack fro about 15 minutes. Loosen bread from the pans with a knife and invert onto rack. Cool thoroughly before slicing. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18854/sunset-cookbook-review","authors":["5038"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_12"],"tags":["bayareabites_8518","bayareabites_1510","bayareabites_2252","bayareabites_8514","bayareabites_8515","bayareabites_8516","bayareabites_8517"],"label":"bayareabites"},"bayareabites_4374":{"type":"posts","id":"bayareabites_4374","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4374","score":null,"sort":[1244483017000]},"guestAuthors":[],"slug":"sunset-celebration-weekend","title":"Sunset Celebration Weekend","publishDate":1244483017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. ","status":"publish","parent":0,"modified":1550601744,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":590},"headData":{"title":"Sunset Celebration Weekend | KQED","description":"Sunset magazine has long been the go-to source for "how to live in the West" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the Sunset Celebration Weekend. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4374 http://blogs.kqed.org/bayareabites/?p=4374","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/06/08/sunset-celebration-weekend/","disqusTitle":"Sunset Celebration Weekend","path":"/bayareabites/4374/sunset-celebration-weekend","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4377\" title=\"Our One-Block Diet Sunset team garden\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/teamgarden.jpg\" alt=\"Our One-Block Diet Sunset team garden\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunset.com/\">Sunset\u003c/a> magazine has long been the go-to source for \"how to live in the West\" especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the \u003ca href=\"http://www.sunset.com/marketplace/celebration-weekend-2009-00400000038329/\">Sunset Celebration Weekend\u003c/a>. The weekend takes place in June, and there is a schedule of chef demonstrations, garden and outdoor living events and live entertainment. The entrance fee is $15 and that gets you admission to all of the presentations although you'll need to sign up for the wine tasting events separately and they fill up quickly.\u003c/p>\n\u003cp>Many vendors offer tastes and nibbles, but for a meal, you'll have to pay. I was a bit disappointed that the food available was the typical street fair variety such as corn dogs, gyros and overpriced tostada salads. Not very inspiring! The exhibitors and vendors range from Hawaiian Airlines and speciality nurseries to the ShamWow! and everything in between.\u003c/p>\n\u003cp>Highlights of the experience include meandering through the gardens, including the \u003ca href=\"http://oneblockdiet.sunset.com/the_garden/\">team garden\u003c/a> for the Our One-Block Diet, a tour of the test kitchen and the outdoor kitchen.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4383\" title=\"test kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/testkitchen.jpg\" alt=\"test kitchen\" width=\"500\" height=\"374\">\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>Test kitchen has a long counter where finished dishes are evaluated. Once the editorial and test kitchen team is finished with the dish, a green flag indicates the staff can eat it. A red flag means the dish is not yet finished, and a pirate flag means, the dish did not pass muster, eat at your own risk! In the tote bag you receive at the entrance are some coupons, a schedule and a great booklet with recipes from all the chefs so even if you only come one day, you'll have recipes from the whole weekend.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4375\" title=\"burak epir\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/burakepir.jpg\" alt=\"burak epir\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>My favorite presentations were by chefs Burak Epir of the \u003ca href=\"http://www.pilitagrill.com/\">Pilita Mediterranean Turkish Grill\u003c/a> in San Carlos and Cindy Pawlcyn of \u003ca href=\"http://mustardsgrill.com/\">Mustard's Grill\u003c/a>. Epir showed off his kebab technique with a huge knife, and shared tips such as using a small sieve to filter stems and seeds from dried herbs. He used my favorite pepper, maras, in his recipe for Kilis kebab which also included lots of fresh parsley, the most commonly used fresh herb in Turkey.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-full wp-image-4376\" title=\"cindy pawlcyn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/cindypawlcyn.jpg\" alt=\"cindy pawlcyn\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Cindy Pawlcyn emphasized the importance of using the ripest produce, explaining it is better to substitute an ingredient than to use something that is not deliciously ripe. She also showed a technique of smashing hazelnuts with the side of a chef knife rather than chopping them to create a better and more uniform texture. Great tips, no matter what recipe you try.\u003c/p>\n\u003cp>\u003cstrong>Kilis kebab\u003c/strong>\u003cbr>\n10 tomatoes\u003cbr>\n2 poblano peppers\u003cbr>\n1 medium white onion, preferably sweet\u003cbr>\n1 bunch Italian parsley, chopped\u003cbr>\n1 Tablespoon salt\u003cbr>\n1/2 Tablespoon fresh ground pepper\u003cbr>\n1 Tablespoon Maras red pepper, also called Marash pepper\u003cbr>\n1/2 medium white onion, grated\u003cbr>\n2 pounds ground lamb, shoulder cut\u003c/p>\n\u003cp>On a charcoal grill cook the tomatoes and pepper until well charred, remove the skins and finely dice.\u003c/p>\n\u003cp>Also finely dice the onion and mix it with the chopped parsley. Add to the charred tomato and peppers and set aside. Cover and keep warm.\u003c/p>\n\u003cp>Prepare the kebab by adding salt, pepper, Maras red pepper and the grated onions to the ground lamb. Mix well. Make the meatballs and place on a skewer. Grill indirectly over the heat, until nice and juicy. Place the charred tomato and peppers on a plate and set the meat kebabs over it.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipe reprinted courtesy of Sunset and chef Burak Epir\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4374/sunset-celebration-weekend","authors":["5020"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_50","bayareabites_12"],"tags":["bayareabites_14744","bayareabites_1121","bayareabites_375","bayareabites_2251","bayareabites_14738","bayareabites_2252"],"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. 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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. 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