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Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"},"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. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. 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"},"owon":{"type":"authors","id":"11614","meta":{"index":"authors_1591205172","id":"11614","found":true},"name":"Olivia Won","firstName":"Olivia","lastName":"Won","slug":"owon","email":"owon@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cspan style=\"font-weight: 400;\">Olivia Won is a writer, producer, and plant-tender living in her hometown of Oakland, California. She currently works with KQED Food, where she writes about Bay Area food culture and produces \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Check, Please! 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Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","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":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137258":{"type":"posts","id":"bayareabites_137258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137258","score":null,"sort":[1590187218000]},"guestAuthors":[],"slug":"5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! 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Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","label":"bayareabites"},"bayareabites_137244":{"type":"posts","id":"bayareabites_137244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137244","score":null,"sort":[1589850262000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","publishDate":1589850262,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","status":"publish","parent":0,"modified":1621634323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":556},"headData":{"title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger | KQED","description":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137244 https://ww2.kqed.org/bayareabites/?p=137244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/18/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger/","disqusTitle":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","videoEmbed":"https://youtu.be/QC2e50U_i-w","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\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\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_17082","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2958","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_137255","label":"bayareabites_16039"},"bayareabites_136941":{"type":"posts","id":"bayareabites_136941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136941","score":null,"sort":[1588611645000]},"guestAuthors":[],"slug":"5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588611645,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588370414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":568},"headData":{"title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some East Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136941 https://ww2.kqed.org/bayareabites/?p=136941","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/04/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136891","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Ld5RQgebt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Q6T-ghcQk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IkwbsB8e1"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_nY7X-p1Ls"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_kr9TGhEBS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_14773","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_137067","label":"bayareabites"},"bayareabites_136891":{"type":"posts","id":"bayareabites_136891","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136891","score":null,"sort":[1588104004000]},"guestAuthors":[],"slug":"5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588104004,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588284787,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":546},"headData":{"title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some North Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136891 https://ww2.kqed.org/bayareabites/?p=136891","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/28/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136732","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_B3exelMp5"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_LDwxXpOCn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Qbi_Alkkg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IZdGElqxY"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","authors":["5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3472","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_136991","label":"bayareabites"},"bayareabites_135776":{"type":"posts","id":"bayareabites_135776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135776","score":null,"sort":[1575568963000]},"guestAuthors":[],"slug":"holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","publishDate":1575568963,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","status":"publish","parent":0,"modified":1575568963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":825},"headData":{"title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture | KQED","description":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135776 https://ww2.kqed.org/bayareabites/?p=135776","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture/","disqusTitle":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","path":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135744","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11712325","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","authors":["11590"],"categories":["bayareabites_13306","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_1763","bayareabites_366","bayareabites_90","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_558","bayareabites_14757","bayareabites_14745","bayareabites_165","bayareabites_16511"],"featImg":"bayareabites_135787","label":"bayareabites"},"bayareabites_135754":{"type":"posts","id":"bayareabites_135754","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135754","score":null,"sort":[1575406155000]},"guestAuthors":[],"slug":"the-kon-tikis-new-bar-and-restaurant-promises-american-tropical-fantasy","title":"The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy","publishDate":1575406155,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Coming early next year to the former Fauna and Flora spaces in the historic Oakland Floral Depot building are two bars and a restaurant by the team behind The Kon-Tiki. Christ Aivaliotis and Matt Regan, the duo behind the Oakland tiki bar, are expanding just a few blocks away from their first venture. \u003c/span>\u003cbr>\n[aside postID='bayareabites_112022,news_11755932' label='More on Tiki Bars']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The team behind The Kon-Tiki plans to transform the former Fauna and Flora spaces into a new restaurant that is ‘more nautical than tropical.’\r\n","status":"publish","parent":0,"modified":1575408108,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":858},"headData":{"title":"The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy | KQED","description":"The team behind The Kon-Tiki plans to transform the former Fauna and Flora spaces into a new restaurant that is ‘more nautical than tropical.’\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135754 https://ww2.kqed.org/bayareabites/?p=135754","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/03/the-kon-tikis-new-bar-and-restaurant-promises-american-tropical-fantasy/","disqusTitle":"The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy","path":"/bayareabites/135754/the-kon-tikis-new-bar-and-restaurant-promises-american-tropical-fantasy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Coming early next year to the former Fauna and Flora spaces in the historic Oakland Floral Depot building are two bars and a restaurant by the team behind The Kon-Tiki. Christ Aivaliotis and Matt Regan, the duo behind the Oakland tiki bar, are expanding just a few blocks away from their first venture. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_112022,news_11755932","label":"More on Tiki Bars "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \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>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135754/the-kon-tikis-new-bar-and-restaurant-promises-american-tropical-fantasy","authors":["11625"],"categories":["bayareabites_13306","bayareabites_1244","bayareabites_8770","bayareabites_11028","bayareabites_366"],"tags":["bayareabites_772","bayareabites_9710","bayareabites_14775","bayareabites_14757","bayareabites_16510","bayareabites_15606"],"featImg":"bayareabites_135768","label":"bayareabites"},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_135518":{"type":"posts","id":"bayareabites_135518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135518","score":null,"sort":[1574180736000]},"guestAuthors":[],"slug":"what-it-means-to-decolonize-your-diet","title":"What It Means to Decolonize Your Diet","publishDate":1574180736,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n[aside postID='news_11638976,arts_13850246']\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine \"traditional\" Mexican food and explore indigenous traditions that are still kept alive today.","status":"publish","parent":0,"modified":1574789284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1256},"headData":{"title":"What It Means to Decolonize Your Diet | KQED","description":"In 'Decolonize Your Diet', Bay Area professors Luz Calvo and Catriona Rueda Esquibel redefine "traditional" Mexican food and explore indigenous traditions that are still kept alive today.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135518 https://ww2.kqed.org/bayareabites/?p=135518","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/19/what-it-means-to-decolonize-your-diet/","disqusTitle":"What It Means to Decolonize Your Diet","path":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Savannah Kuang, CUESA Staff\u003c/i>\u003c/p>\n\u003cp>As we approach Thanksgiving and the holiday season, many families are preparing to celebrate this holiday with gratitude, food, and quality time together. However, Thanksgiving also comes with painful colonial origins and a reminder of the atrocities indigenous peoples had to face, and still face to this day. Stories told about the first Thanksgiving \u003ca href=\"https://www.nytimes.com/2017/11/21/us/thanksgiving-myths-fact-check.html\" target=\"_blank\" rel=\"noopener noreferrer\">erase that history and cover up difficult truths\u003c/a>.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11638976,arts_13850246","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThanksgiving also provides an opportunity to dismantle that narrative and decolonize the American tradition, which can be done through food, standing in solidarity with indigenous communities, and learning about the history that goes against the American mythos.\u003c/p>\n\u003cp>In their cookbook \u003cem>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing\u003c/a>\u003c/em>, Bay Area professors Luz Calvo and Catriona Rueda Esquibel reclaim the pre-colonial roots of Mexican cuisine, exploring indigenous traditions that are still kept alive today. They promote a plant-based diet rich in plants native to the Americas while embracing food as medicine.\u003c/p>\n\u003cp>We spoke with Luz about how our American food system has been colonized, how we can disrupt that system, and what we can do to honor and preserve the foodways of America’s native and rightful inhabitants.\u003c/p>\n\u003cfigure id=\"attachment_135521\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135521\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg\" alt=\"Bay Area professors Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/calvo_esquibel-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Bay Area professors Luz Calvo and Catriona Rueda Esquibel \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CUESA: Can you tell us a bit about your and Catriona’s backgrounds, and what inspired you to write this cookbook?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Luz Calvo:\u003c/strong> Catriona and I are both Latinx and scholars of Latinx studies, and one side of both of our families are from Sonora, Mexico. But what really motivated us to write this cookbook was my breast cancer diagnosis in 2006. It was a big moment for me because I needed to figure out what constitutes healthy eating, but also what I should be eating. I did tons of research, and my findings on cancer-related diets were mostly based on the Mediterranean diet as a model for healthy eating, which wasn’t satisfying to me in terms of the food I grew up eating. So both of us started researching ancestral Mexican diets and food.\u003c/p>\n\u003cp>We found a \u003ca href=\"https://cebp.aacrjournals.org/content/14/12/2905\" target=\"_blank\" rel=\"noopener noreferrer\">2005 San Francisco based study\u003c/a> that showed Latinx born in the United States have twice the risk of breast cancer compared to Latinx who were born in their home country. This flipped the switch for us because we started to wonder about why one group is impacted by this more than the other, and this turned into more questions. Dietary factors were briefly mentioned in the study, but it didn’t explain why.\u003c/p>\n\u003cp>Then, we did more research and found a phenomenon called the Latina/o Immigrant Paradox, which is that overall, Latinx immigrants arrive in the United States a lot healthier, and throughout generations, they start to lose the health benefits they had when they arrived. With that in mind, it started to feel right to eat this way, and we dove deeper into this way of eating.\u003c/p>\n\u003cfigure id=\"attachment_135522\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135522\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg\" alt=\"Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\" width=\"1500\" height=\"1687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-160x180.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-800x900.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-768x864.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1020x1147.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonizeyourdiet-1067x1200.jpg 1067w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How has the food system been colonized in the Americas?\u003c/strong>\u003c/p>\n\u003cp>When we looked at the foods of Mesoamerica, we looked at the healthiest foods that were grown by indigenous peoples for thousands of years and that continue to be grown today, such as beans, corn, squash, \u003cem>quelites\u003c/em> (edible wild greens, specifically \u003ca href=\"https://cuesa.org/food/lambsquarters\" target=\"_blank\" rel=\"noopener noreferrer\">lambsquarters\u003c/a>), and \u003cem>verdolagas\u003c/em> (\u003ca href=\"https://cuesa.org/food/purslane\" target=\"_blank\" rel=\"noopener noreferrer\">purslane\u003c/a>). Most of this diet is plant-based. When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. These types of food have historically caused many health problems. So, as a political statement and analysis, we wanted to draw attention to the multi-facets of colonization toward Chicanx/Latinx people.\u003c/p>\n\u003cp>Of course, there’s also the colonization of the Southwest, which imposed the American diet on Mexican communities. At the turn of the century, Americans have tried to convince Mexican mothers to start feeding their kids sandwiches instead of tacos, and that white bread was better than corn tortillas.\u003c/p>\n\u003cp>When I think about decolonizing our diet, it’s not just about health because our bodies are connected to the air, the water, and the food supply. We have to be thinking about bigger issues and focus on decolonization as a framework. Moreover, we have to acknowledge that farmworkers are also being exploited in the fields so that we can eat fresh vegetables, and the water is being polluted while indigenous peoples have been denied access to their land for ceremonies and growing their food.\u003c/p>\n\u003cfigure id=\"attachment_135523\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-135523\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg\" alt=\"Plant-based dishes discussed in 'Decolonize Your Diet'\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/decolonize-dishes-1200x800.jpg 1200w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">When the Spaniards came, they introduced meat such as pork and beef, as well as sugar. \u003ccite>(Tracey Kusiewicz/Foodie Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the common misconceptions about Mexican food that you’re addressing in your cookbook?\u003c/strong>\u003c/p>\n\u003cp>If you look at Mexican cuisine regionally and also throughout time, there have been infinite variations on every dish. For example, we like to talk about tamales. Here in the United States, especially California, there are particular varieties of tamales that have been considered “authentic.” But that’s not quite true. If you go to Mexico today, you can see so many different kinds of tamales that we have never heard of. Also, if you look at this historically, tamales were sold with a wide array of fillings, many of which were plant-based, sweet, or filled with animal meat that was hunted beforehand. There’s also that misconception where Mexican food is very meat- and cheese-based. It’s not that common for people to eat that way in Mexico.\u003c/p>\n\u003cp>\u003cstrong>What are some native ingredients available here in the Bay Area that folks may not be aware of?\u003c/strong>\u003c/p>\n\u003cp>There’s a huge lack of knowledge around these ingredients, such as tomatoes, squash, and corn. The assumption is that tomatoes originated in Italy, which isn’t true because the seeds are cultivated from here. You can also find squash in farmers markets with Italian names, when in fact they’re native to the Americas. I’ve also seen \u003cem>verdolaga\u003c/em> (purslane) in farmers markets, which I think is cool to be reclaimed, as well as \u003cem>quelites\u003c/em> (lambsquarters) and wild onions. Verdolaga tends to grow wild in the fields and has traditionally been a part of Mexican diets.\u003c/p>\n\u003cfigure id=\"attachment_135524\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-135524\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg\" alt=\"Edible wild greens (lambsquarters)\" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/lambsquarters-1020x680.jpeg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Edible wild greens (lambsquarters) \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thinking about Thanksgiving, a holiday rooted in America’s colonial history, what are some ways we can start decolonizing what we eat?\u003c/strong>\u003c/p>\n\u003cp>One thing we always think about in terms of decolonization is the importance of having gratitude, offering blessings, and recognizing the labor that went into the food. Grounding ourselves in gratitude and appreciation as a daily practice can be vital toward food decolonization.\u003c/p>\n\u003cp>I also want to point out that we can take personal steps to decolonize how we eat, but I also think that we should take active stances of solidarity with indigenous peoples on this land. Learn about the food you’re eating and the labor that made it possible for that food to come to your table. Because all of this is interconnected, we have to step up our engagement in political processes that are affecting us as humans and the planet. America has a complex colonial history, so we have to start becoming more aware of these issues in order to get there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Find more tips in Luz Calvo and Catriona Rueda Esquibel’s cookbook \u003c/em>\u003ca href=\"https://www.indiebound.org/book/9781551525921\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Diet\u003c/a>\u003cem>, and \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/11/15/6-foods-native-to-the-americas/\" target=\"_blank\" rel=\"noopener noreferrer\">learn more about foods that are native to the Americas\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135518/what-it-means-to-decolonize-your-diet","authors":["5484"],"categories":["bayareabites_2254","bayareabites_95","bayareabites_11028","bayareabites_2407","bayareabites_2090","bayareabites_1763"],"tags":["bayareabites_237","bayareabites_758","bayareabites_15584"],"featImg":"bayareabites_135520","label":"bayareabites"},"bayareabites_135415":{"type":"posts","id":"bayareabites_135415","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135415","score":null,"sort":[1573596469000]},"guestAuthors":[],"slug":"at-quintessence-sorbet-a-spotlight-on-californias-bounty","title":"At Quintessence Sorbet, a Spotlight on California's Bounty","publishDate":1573596469,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","status":"publish","parent":0,"modified":1573601986,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1076},"headData":{"title":"At Quintessence Sorbet, a Spotlight on California's Bounty | KQED","description":"Kramer Collins’s uncomplicated sorbet flavors share his deep appreciation for the seasonal ingredients in California.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135415 https://ww2.kqed.org/bayareabites/?p=135415","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/12/at-quintessence-sorbet-a-spotlight-on-californias-bounty/","disqusTitle":"At Quintessence Sorbet, a Spotlight on California's Bounty","path":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"jpepinheart_1269,bayareabites_118043","label":"Sherbet, Ice Cream and More "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \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>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135415/at-quintessence-sorbet-a-spotlight-on-californias-bounty","authors":["11625"],"categories":["bayareabites_63","bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_312","bayareabites_16492","bayareabites_1871"],"featImg":"bayareabites_135325","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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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