Watch: Take Advantage of Summer Tomato Season with Armenian Salad
Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California
Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube
Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala
Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo
Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie
Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette
Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel
An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28
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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. 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Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"tanyaholland":{"type":"authors","id":"11397","meta":{"index":"authors_1591205172","id":"11397","found":true},"name":"Tanya Holland","firstName":"Tanya","lastName":"Holland","slug":"tanyaholland","email":"tanya@tanyaholland.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.","avatar":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Tanya Holland | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/38f8b223edd44d697bf112cec7e526aa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/tanyaholland"},"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"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. 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_138807":{"type":"posts","id":"bayareabites_138807","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138807","score":null,"sort":[1597164033000]},"guestAuthors":[],"slug":"watch-take-advantage-of-summer-tomato-season-with-armenian-salad","title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","publishDate":1597164033,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>[aside tag=\"cuesa\" label=\"More From the Farmer's Market\"]\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=SIjI1fwXOkU\u003c/p>\n\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","status":"publish","parent":0,"modified":1621633660,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":621},"headData":{"title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad | KQED","description":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138807 https://ww2.kqed.org/bayareabites/?p=138807","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/11/watch-take-advantage-of-summer-tomato-season-with-armenian-salad/","disqusTitle":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","path":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cuesa","label":"More From the Farmer's Market "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\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/SIjI1fwXOkU'\n title='//www.youtube.com/embed/SIjI1fwXOkU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_16911","bayareabites_569","bayareabites_16744","bayareabites_237","bayareabites_16557","bayareabites_9711","bayareabites_14738","bayareabites_16910"],"featImg":"bayareabites_138810","label":"bayareabites"},"bayareabites_138033":{"type":"posts","id":"bayareabites_138033","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138033","score":null,"sort":[1594743937000]},"guestAuthors":[],"slug":"cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","publishDate":1594743937,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\u003c/h2>\n\u003cp>https://youtu.be/uBrhWe8m2wo\u003c/p>\n\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n","blocks":[],"excerpt":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","status":"publish","parent":0,"modified":1621633882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":653},"headData":{"title":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California | KQED","description":"We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138033 https://ww2.kqed.org/bayareabites/?p=138033","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/14/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california/","disqusTitle":"Cooking Video: Make Baba Ganoush Two Ways With Chef Reem Assil of Reem's California","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal in the Levant; originally, baba ghanouj (as it is spelled in the Arab world) is actually more of a chunky eggplant salad that exchanges tahini for tomato, bell pepper, and onion.\u003c/strong>\u003c/p>\n\u003cp>In the first episode of The 7x7 Spice-In, chef Reem Assil, founder of Reem's California in Oakland and San Francisco's Mission, is preparing both versions of the classic Middle Eastern dip, which she promises will impress our friends at dinner parties (you know, when we start hosting those again).\u003c/p>\n\u003cp>Until that time when we may again break bread with our friends and families, Assil recommends making either or both versions at home for a healthy, yummy snack. \"I love them both and they are easy to make,\" she says.\u003c/p>\n\u003cp>Both are typically eaten with other dips, flatbread, and a \"whole ensemble of crudites\"—including cucumber spears and radishes—as part of a mezze, a smorgasbord of shared appetizer dishes.\u003c/p>\n\u003cp>While flatbread can be found at most grocers, Assil recommends baking homemade or store-bought pizza dough on a griddle or cast iron skillet. Of course, if you live in the Bay Area, you can also pick up a bag of freshly baked bread from \u003ca href=\"https://www.reemscalifornia.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem's\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Know what also pairs well with a mezze feast? Wine! At Reem's, they recommend Kalecik Karasi, a medium-bodied, ruby-red Turkish varietal. Pinot noir, with its smoky tones and acidic notes of currant, also pairs well with baba ganoush, especially with the pomegranate molasses used in the garnish.\u003c/p>\n\u003cp>Happy cooking!\u003c/p>\n\u003ch2 data-role=\"headline\">Recipe: Reem Assil's Baba Ghanouj Two Ways\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/uBrhWe8m2wo'\n title='//www.youtube.com/embed/uBrhWe8m2wo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv id=\"rebelltitem1\" class=\"rebellt-item col1\" data-id=\"1\" data-reload-ads=\"false\" data-is-image=\"False\" data-href=\"https://www.7x7.com/cooking-video-reem-assil-baba-ghanouj-2646235647/recipe-reem-assils-baba-ghanouj-two-ways\" data-basename=\"recipe-reem-assils-baba-ghanouj-two-ways\" data-post-id=\"2646235647\" data-published-at=\"1593289422\">\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 medium to large globe eggplants\u003c/p>\n\u003cp>2 cloves garlic, sprout removed, minced\u003c/p>\n\u003cp>¼ cup tahini (Chef Reem likes \u003ca href=\"https://www.tarazifoods.com/shop/tahini-1-lb/\" target=\"_blank\" rel=\"noopener noreferrer\">Tarazi\u003c/a> brand)\u003c/p>\n\u003cp>2 lemons, zested and juiced (about ¼ cup juice)\u003c/p>\n\u003cp>½ teaspoon cumin (\u003ca href=\"https://www.spicehunter.com/products/cumin-turkish-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>1/8 teaspoon freshly ground pepper (\u003ca href=\"https://www.spicehunter.com/products/pepper-black-coarse-ground/\" target=\"_blank\" rel=\"noopener noreferrer\">The Spice Hunter\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>Garnish\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>2 tablespoons pomegranate arils (optional)\u003c/p>\n\u003cp>1 teaspoon pomegranate molasses\u003c/p>\n\u003cp>1 tablespoon rough chopped parsley\u003c/p>\n\u003cp>\u003cstrong>Directions\u003c/strong>\u003c/p>\n\u003cp>On a gas stove, sear eggplant directly over a medium high flame. Rotate every 5 minutes until the entire globe is blackened, about 15 minutes. Alternatively, place the eggplant on a baking tray, poke with fork, rub with olive oil and place in 450 degree oven for 25 to 30 minutes until it collapses on itself and the skin is blackened.\u003c/p>\n\u003cp>Place cooked eggplant in a bowl and seal with plastic wrap to steam in its own juices. In a small bowl, combine the garlic, tahini, lemon, cumin, salt, and pepper. When the eggplant has cooled enough to touch, split it lengthwise. Using a spoon, scrape out the pulp, leaving behind the skin and stem. Add the eggplant pulp to the bowl with the garlic and spice mix.\u003c/p>\n\u003cp>With a fork, mash the eggplant into the spice mix and swirl to incorporate. Adjust salt to taste. Spread on serving plate. Use a spoon to create a well in the center for the olive oil, and top with garnishes.\u003c/p>\n\u003cp>\u003cstrong>For the Arab-style variation, omit the tahini and fold in:\u003c/strong>\u003c/p>\n\u003cp>2 small roma tomatoes or 2 vine ripened tomatoes, diced finely\u003c/p>\n\u003cp>1 red bell pepper pepper, roasted and diced finely\u003c/p>\n\u003cp>½ medium onion, diced finely\u003c/p>\n\u003cp>Adjust seasoning and top with the same garnishes.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003c/div>\n\u003cp>Tune in July 20th for episode two of The 7x7 Spice-In—Chef Reem will be making saucy kafta meatballs!\u003c/p>\n\u003cp>We'll post the ingredients needed on 7x7.com on Monday, July 6th; you can use the promo code 7X7SPICEIN to receive 20 percent off purchases from our partners at The Spice Hunter, \u003ca href=\"https://www.spicehunter.com/products/?utm_source=7x7&utm_medium=Publisher&utm_term=&utm_content=EditorialFeature_SocialPosts&utm_campaign=SF_Launch\" target=\"_blank\" rel=\"noopener noreferrer\">spicehunter.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Thanks for watching!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138033/cooking-video-make-baba-ganoush-two-ways-with-chef-reem-assil-of-reems-california","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_3328","bayareabites_16743","bayareabites_569","bayareabites_16744","bayareabites_2292","bayareabites_16557","bayareabites_16742","bayareabites_14738","bayareabites_15552"],"featImg":"bayareabites_138034","label":"bayareabites"},"bayareabites_136185":{"type":"posts","id":"bayareabites_136185","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136185","score":null,"sort":[1580756414000]},"guestAuthors":[],"slug":"martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","title":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube","publishDate":1580756414,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Martin Yan is still convinced that if he can cook, so can you. At 71, the celebrated television show host and master chef is deeply optimistic about the power of food to bring people together. “Food brings the family together. Food brings friends closer. Food is diplomacy,” he says. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_125031' label='What does chef Yan cook at home?']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=XT5-z1dGL70&w=560&h=315]\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"The ever-enthusiastic chef still believes if he can cook, you can too. ","status":"publish","parent":0,"modified":1580752298,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":534},"headData":{"title":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube | KQED","description":"The ever-enthusiastic chef still believes if he can cook, you can too. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136185 https://ww2.kqed.org/bayareabites/?p=136185","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/03/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube/","disqusTitle":"Martin Yan Was a YouTube Celebrity Chef Before There Was YouTube","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136185/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Martin Yan is still convinced that if he can cook, so can you. At 71, the celebrated television show host and master chef is deeply optimistic about the power of food to bring people together. “Food brings the family together. Food brings friends closer. Food is diplomacy,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_125031","label":"What does chef Yan cook at home? "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 1983, KQED broadcast the first season of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Yan Can Cook \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">(the chef appeared on a Canadian television program a few years earlier). Zany and educational, Yan’s show, which still airs new episodes, gained a following across the nation. Like public television cooking favorites Julia Child and Jacques Pepin’s shows, the success of Yan’s cooking program was driven by his personality—an indisputable expertise made accessible by his commitment to silliness. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A more singular challenge Yan faced was introducing Chinese cooking techniques to an audience whose idea of the cuisine was far less complex in 1983 than it is today. He recalls his weekly pilgrimages to San Francisco’s Chinatown to gather ingredients. “Thirty, forty years ago when we started, it was hard to find ingredients. Now there’s a whole isle of ethnic food,” he says. “A chef can go and pick up anything they want.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136189\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136189\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg\" alt='With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. ' width=\"1920\" height=\"1699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-800x708.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-768x680.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Chef-Yan-w_-Dishes-1-1020x903.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With his famous catchphrase \"If Yan can cook, you can too!\", chef Martin Yan introduced audiences to Chinese cooking techniques. \u003ccite>(KQED Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">These days, personality-driven cooking shows are ubiquitous on television and streaming platforms. Among those, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">’s YouTube channel boasts over a billion views with shows focusing on the adventures and experiments of the editorial team from its bustling test kitchen. Moving away from “hands-and-pans” shots that insinuate neutral professionalism,\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">along with YouTube celebrities have placed humor and narrative at the center of their videos. \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\">All this is something Yan has done since the beginning. “Some people do it with passion, some people do it as a job,” he says. “We have done this with passion and only when you have passion you don’t feel like you’re working.” His passion is contagious, as seen in the active comment section of fan uploads of \u003cem>Yan Can Cook\u003c/em>, with people recalling watching when they stayed home from school and on weekend mornings. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Today, Yan is still cooking and touring the world with his show, exploring different regional cuisines in China and nearby nations in east Asia. He also runs the successful M.Y. China restaurant on the 4th floor of San Francisco’s Westfield Center. “I continue to believe that if I do a good job, people will come together and cook more,” he says. “So if I can do it on air, everybody can do it.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those of you want to relive the classic days of\u003c/span>\u003ca href=\"https://www.youtube.com/playlist?list=PL_PgxS3FkP7CL6Jg_8VENIhPSS8vul6cZ\">\u003ci>\u003cspan style=\"font-weight: 400\"> Yan Can Cook\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, KQED is releasing past episodes every Monday in 2020. \u003c/span>\u003c/p>\n\u003cp>\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/XT5-z1dGL70'\n title='//www.youtube.com/embed/XT5-z1dGL70'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136185/martin-yan-was-a-youtube-celebrity-chef-before-there-was-youtube","authors":["11625"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_1875","bayareabites_61","bayareabites_316"],"tags":["bayareabites_8410","bayareabites_2386","bayareabites_10655","bayareabites_9710","bayareabites_14740","bayareabites_11091"],"featImg":"bayareabites_136188","label":"bayareabites"},"bayareabites_122525":{"type":"posts","id":"bayareabites_122525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122525","score":null,"sort":[1511366430000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-indian-style-turkey-tikka-masala","title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","publishDate":1511366430,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","status":"publish","parent":0,"modified":1571960167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":519},"headData":{"title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED","description":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122525 https://ww2.kqed.org/bayareabites/?p=122525","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/22/thanksgiving-leftovers-indian-style-turkey-tikka-masala/","disqusTitle":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","videoEmbed":"https://youtu.be/xJfyh-ySBpQ","path":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122816,122817,122818,122819,122824,122857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\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\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16022","bayareabites_543"],"featImg":"bayareabites_122840","label":"bayareabites_15101"},"bayareabites_122518":{"type":"posts","id":"bayareabites_122518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122518","score":null,"sort":[1511312034000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","publishDate":1511312034,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","status":"publish","parent":0,"modified":1571960617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":870},"headData":{"title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED","description":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122518 https://ww2.kqed.org/bayareabites/?p=122518","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/21/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo/","disqusTitle":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","videoEmbed":"https://youtu.be/xM71BM7iQVo","path":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\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>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_546","bayareabites_938","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543","bayareabites_16017"],"featImg":"bayareabites_122802","label":"bayareabites_15101"},"bayareabites_122533":{"type":"posts","id":"bayareabites_122533","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122533","score":null,"sort":[1511020514000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","publishDate":1511020514,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","status":"publish","parent":0,"modified":1571960977,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":899},"headData":{"title":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED","description":"For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122533 https://ww2.kqed.org/bayareabites/?p=122533","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/18/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie/","disqusTitle":"Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie","videoEmbed":"https://youtu.be/0ev2bAt-LeM","source":"Celebrity Chefs Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/","path":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie","authors":["11397"],"series":["bayareabites_16039","bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_1653","bayareabites_11028","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_799","bayareabites_8924","bayareabites_147","bayareabites_16018","bayareabites_9051","bayareabites_16019","bayareabites_228","bayareabites_8925","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_122639","label":"source_bayareabites_122533"},"bayareabites_122529":{"type":"posts","id":"bayareabites_122529","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122529","score":null,"sort":[1510957124000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","publishDate":1510957124,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","status":"publish","parent":0,"modified":1571961139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":992},"headData":{"title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED","description":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122529 https://ww2.kqed.org/bayareabites/?p=122529","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/17/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette/","disqusTitle":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","videoEmbed":"https://youtu.be/GwDT6lEX7iI","path":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_377","bayareabites_1815","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_122738","label":"bayareabites_15101"},"bayareabites_120897":{"type":"posts","id":"bayareabites_120897","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120897","score":null,"sort":[1506447545000]},"guestAuthors":[],"slug":"master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","title":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel","publishDate":1506447545,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120948,120949,120951,120952,120947,120954\"]\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120971,120972,120973,120974,120975,120976,120979,120978,120977\"]\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\r\n","status":"publish","parent":0,"modified":1523299339,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2029},"headData":{"title":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel | KQED","description":"An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120897 https://ww2.kqed.org/bayareabites/?p=120897","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/","disqusTitle":"Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel","videoEmbed":"https://youtu.be/VQJ4bianswI","source":"Asian Food and Drink","sourceUrl":"https://ww2.kqed.org/bayareabites/category/asian-food-and-drink/","path":"/bayareabites/120897/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120948,120949,120951,120952,120947,120954","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120971,120972,120973,120974,120975,120976,120979,120978,120977","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120897/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel","authors":["5575","5014","11350"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_11028","bayareabites_4084","bayareabites_1875","bayareabites_10","bayareabites_90","bayareabites_316","bayareabites_119"],"tags":["bayareabites_15787","bayareabites_1269","bayareabites_475","bayareabites_2386","bayareabites_15975","bayareabites_15976"],"featImg":"bayareabites_120930","label":"source_bayareabites_120897"},"bayareabites_119400":{"type":"posts","id":"bayareabites_119400","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119400","score":null,"sort":[1501212286000]},"guestAuthors":[],"slug":"an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","title":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28","publishDate":1501212286,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n","status":"publish","parent":0,"modified":1501604704,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1094},"headData":{"title":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED","description":"Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119400 https://ww2.kqed.org/bayareabites/?p=119400","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/27/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28/","disqusTitle":"An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28","videoEmbed":"https://youtu.be/SgrmOLKPlcw","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/119400/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\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/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"119411,119410","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"119438,119445,119441,119442,119437","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119400/an-invitation-to-slurp-famous-japanese-ramen-empire-ippudo-to-open-in-berkeley-on-july-28","authors":["5575","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_316"],"tags":["bayareabites_15926","bayareabites_10422","bayareabites_4042","bayareabites_1191"],"featImg":"bayareabites_119444","label":"source_bayareabites_119400"}},"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. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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