In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.
Terri and Mark Stark
Willi's Wine Bar was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open five more restaurants, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [Willi's Wine Bar was featured on Check, Please! Bay Area in 2013]
Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.
The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the Press Democratposted a picture of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)
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“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”
From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)
“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”
The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.
“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”
Dustin Valette
Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.
Valette didn’t follow his parents’ path. He became a chef instead and opened Valette in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?
That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.
The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”
“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”
The fires are now contained, but Valette still has plans to help the first responders. He’s working at Chefsgiving, a chef-driven fundraiser, and he’s also the chair of Rise Up Sonoma, a December fundraiser featuring food, wine and a silent auction.
And while his restaurant is safe, as is his home, he’s still recovering in other ways.
“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.
“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”
The Ochoa Family
On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria El Patio #2, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.
“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.
The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.
“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”
The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook in a post that quickly amassed more than a hundred supportive comments.
“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”
As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa regularly feeds, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”
Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”
Erik Johnson
Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.
Alden and Johnson own the Trading Post in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.
People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.
“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”
Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.
Johnson is participating in the Rise Up Sonoma event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.
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“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”
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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 | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. 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Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. 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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","found":true},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Words on the Waves: Litquake in Sausalito","datePublished":"2011-10-17T14:24:23.000Z","dateModified":"2011-10-17T16:20:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_137985":{"type":"posts","id":"bayareabites_137985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137985","found":true},"guestAuthors":[],"slug":"with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","publishDate":1594670162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","status":"publish","parent":0,"modified":1621633889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1035},"headData":{"title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes | KQED","description":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","datePublished":"2020-07-13T19:56:02.000Z","dateModified":"2021-05-21T21:51:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137985 https://ww2.kqed.org/bayareabites/?p=137985","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes/","disqusTitle":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\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>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAi-N55AuFW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBpKt-QgRHa"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16631","bayareabites_16737","bayareabites_16736","bayareabites_16738"],"featImg":"bayareabites_137986","label":"bayareabites"},"bayareabites_138065":{"type":"posts","id":"bayareabites_138065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138065","found":true},"guestAuthors":[],"slug":"your-ultimate-2020-summer-ice-cream-guide","title":"Your Ultimate 2020 Summer Ice Cream Guide","publishDate":1594862774,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n","blocks":[],"excerpt":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","status":"publish","parent":0,"modified":1621633864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1235},"headData":{"title":"Your Ultimate 2020 Summer Ice Cream Guide | KQED","description":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Ultimate 2020 Summer Ice Cream Guide","datePublished":"2020-07-16T01:26:14.000Z","dateModified":"2021-05-21T21:51:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138065 https://ww2.kqed.org/bayareabites/?p=138065","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/15/your-ultimate-2020-summer-ice-cream-guide/","disqusTitle":"Your Ultimate 2020 Summer Ice Cream Guide","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpVyIxJnXN"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_8a1ULhA3f"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCo72SFBakl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZv1fpANnR"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZveyWBEvC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpfuElhb6S"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CA_U3ahhBdM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CB90wFRD6QD"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZT6C1Bz1P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BbpXVZonDE4"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BVfeKkIA_qB"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCOlAkjFX-9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChPuLXD3Rg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCAmUkcgZ2R"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBJqndthKAH"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\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>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14453","bayareabites_9037","bayareabites_16750","bayareabites_16748","bayareabites_49","bayareabites_16557","bayareabites_312","bayareabites_16747","bayareabites_16749","bayareabites_14745","bayareabites_16751"],"featImg":"bayareabites_138082","label":"bayareabites"},"bayareabites_122193":{"type":"posts","id":"bayareabites_122193","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122193","found":true},"guestAuthors":[],"slug":"after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","title":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","publishDate":1510150656,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"122316,122321,122320,122318,122377,122317,122315,122327\"]\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n","blocks":[],"excerpt":"As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ","status":"publish","parent":0,"modified":1522200724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.facebook.com/plugins/post.php"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2723},"headData":{"title":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support | KQED","description":"As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","datePublished":"2017-11-08T14:17:36.000Z","dateModified":"2018-03-28T01:32:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fire-collage-1020x610.jpg","width":1020,"height":610,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fire-collage-1020x610.jpg","width":1020,"height":610,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["dustin valette","El Patio","erik johnson","Healdsburg","north bay fires","sergio ochoa","terri stark","Trading Post","valette","Willi's Wine Bar"]}},"disqusIdentifier":"122193 https://ww2.kqed.org/bayareabites/?p=122193","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/08/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support/","disqusTitle":"After Heroic Efforts by Restaurateurs, North Bay Restaurants Are Still Here and Need Your Support","path":"/bayareabites/122193/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"full","link":"none","ids":"122316,122321,122320,122318,122377,122317,122315,122327","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\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 was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122193/after-heroic-efforts-by-restaurateurs-north-bay-restaurants-are-still-here-and-need-your-support","authors":["5566","5014"],"categories":["bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_16004","bayareabites_15899","bayareabites_16005","bayareabites_10146","bayareabites_15996","bayareabites_16007","bayareabites_16003","bayareabites_16008","bayareabites_16006","bayareabites_11679"],"featImg":"bayareabites_122386","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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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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As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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