Taste Test Guide: Local, Ready To Drink Cold Brew Coffees
Art as Food as Art: Caitlin Freeman and her "Modern Art Desserts"
Food Secrets of Chef/Restaurateur/Writer Daniel Patterson
Food Secrets of San Francisco Writer Stephen Elliott
Scouting Alice Waters' Bay Area Eats
Bay Area Coffee Roasters: Food & Wine This Week
3rd Wave Coffee Roasting in the Bay Area
Gelateria Naia Goes Local
Sponsored
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Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Tired? Grab one of these locally-made, portable iced coffees. ","status":"publish","parent":0,"modified":1476300257,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":972},"headData":{"title":"Taste Test Guide: Local, Ready To Drink Cold Brew Coffees | KQED","description":"Tired? Grab one of these locally-made, portable iced coffees. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112453 http://ww2.kqed.org/bayareabites/?p=112453","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/","disqusTitle":"Taste Test Guide: Local, Ready To Drink Cold Brew Coffees","path":"/bayareabites/112453/taste-test-guide-local-ready-to-drink-cold-brew-coffees","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112453/taste-test-guide-local-ready-to-drink-cold-brew-coffees","authors":["5566"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_13746","bayareabites_1875","bayareabites_1248"],"tags":["bayareabites_15630","bayareabites_3367","bayareabites_125","bayareabites_15629","bayareabites_15628","bayareabites_11407"],"featImg":"bayareabites_112443","label":"bayareabites"},"bayareabites_60266":{"type":"posts","id":"bayareabites_60266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"60266","score":null,"sort":[1366744377000]},"guestAuthors":[],"slug":"art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","publishDate":1366744377,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","status":"publish","parent":0,"modified":1366826565,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\" | KQED","description":"Cailtlin Freeman's new book details the drama and recipes behind her self-made dream job: responding to SFMOMA's art through food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"60266 http://blogs.kqed.org/bayareabites/?p=60266","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/23/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts/","disqusTitle":"Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"","path":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"63069294"},"numeric":["63069294"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/60266/art-as-food-as-art-caitlin-freeman-and-her-modern-art-desserts","authors":["5254"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_1653","bayareabites_2407","bayareabites_4084","bayareabites_1875","bayareabites_12","bayareabites_10","bayareabites_1248","bayareabites_1593"],"tags":["bayareabites_1415","bayareabites_8472","bayareabites_3367","bayareabites_11583","bayareabites_1255","bayareabites_125","bayareabites_3592","bayareabites_3537","bayareabites_11584","bayareabites_782","bayareabites_11573","bayareabites_10063","bayareabites_11572"],"featImg":"bayareabites_60358","label":"bayareabites"},"bayareabites_20986":{"type":"posts","id":"bayareabites_20986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20986","score":null,"sort":[1294432749000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateurwriter-daniel-patterson","title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","publishDate":1294432749,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.","status":"publish","parent":0,"modified":1294438759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":762},"headData":{"title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED","description":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20986 http://blogs.kqed.org/bayareabites/?p=20986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/","disqusTitle":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","path":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\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>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_8789","bayareabites_8472","bayareabites_3367","bayareabites_3998","bayareabites_3999","bayareabites_8521","bayareabites_14773","bayareabites_8399","bayareabites_8790","bayareabites_219","bayareabites_4030","bayareabites_14757","bayareabites_8302","bayareabites_8785"],"label":"bayareabites"},"bayareabites_17848":{"type":"posts","id":"bayareabites_17848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17848","score":null,"sort":[1287496845000]},"guestAuthors":[],"slug":"food-secrets-of-san-francisco-writer-stephen-elliott","title":"Food Secrets of San Francisco Writer Stephen Elliott","publishDate":1287496845,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\" alt=\"Stephen Elliot\" title=\"Stephen Elliot\" width=\"431\" height=\"582\" class=\"alignnone size-full wp-image-17852\">\u003c/a>\u003c/p>\n\u003cp>If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his \u003ca href=\"http://www.stephenelliott.com/\">Adderall Diaries memoir\u003c/a> to James Franco. Elliott is also making waves for organizing against the possibility of a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/anti-american_apparel_campaign.php#comment-11508134\">Blue Bottle cart in Dolores Park\u003c/a>. \u003c/p>\n\u003cp>Elliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. He seems to be a creature of habit, and says he does not like variety. “I don’t try out new restaurants.” \u003c/p>\n\u003cp>He revealed via phone interview that he considers the meat loaf dish at \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> to be his version of fancy eating. “It’s not fancy for everyone, but it is to me.” He gives Blue Plate’s version of the comfort food staple high praise, saying that it is “definitely the best in the world. No way you’re going to find a better meat loaf than that.” Although he hasn’t gone out to celebrate selling the Adderall book rights to Franco, he says he may go to Blue Plate “when the check arrives.” \u003c/p>\n\u003cp>For a dinner alone, he heads to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> for the soup. “It’s totally healthy, and costs five or six bucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Elliott often works from the downtown \u003ca href=\"http://www.sfgrotto.org/\">Writer’s Grotto\u003c/a>, and takes a lunch break with fellow writers \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#pob\">Po Bronson\u003c/a>, \u003ca href=\"http://therumpus.net/author/isaac/\">Isaac Fitzgerald\u003c/a>, and \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#ethanw\">Ethan Watters\u003c/a>. The four head over to the nearest location of a \u003ca href=\"http://www.leesdeli.com/\">Lee’s Deli\u003c/a>, for sandwiches. “I eat at Lee’s Deli a lot,” Elliott confesses. For other hearty cravings, Elliott goes to \u003ca href=\"http://www.papalote-sf.com/\">Papalote\u003c/a>, which has the “best salsa.” It’s where he satisfies a Mexican food craving. “I get the super steak burrito with refried black beans. They make a steak, and chop it up….”\u003c/p>\n\u003cp>Elliott doesn’t drink alcohol, but will go to a bar to watch football. At the \u003ca href=\"http://www.phoenixirishbar.com/\">Phoenix Irish Bar\u003c/a> in the Mission, he “might have the Irish Benedict breakfast,” or burger. However, he feels \u003ca href=\"http://burgerjointsf.com/\">Burger Joint\u003c/a> next door serves “the best hamburger anywhere. It’s amazing.” For Indian-Pakistani food, you can find Elliott at \u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a> on 16th Street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this writer has spotted him at \u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, he “really likes” \u003ca href=\"http://www.rodgerscoffee.com/\">Rodger’s Coffee\u003c/a>, on 20th Street, between Valencia and Mission Streets. “But, it’s overpriced,” he protested, saying, “I buy a normal drip coffee there (and) it’s super good.” \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a> is “unbelievable” when it comes to sweets on the go.\u003c/p>\n\n","blocks":[],"excerpt":"If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his Adderall Diaries memoir to James Franco. Elliott is also making waves for organizing against the possibility of a Blue Bottle cart in Dolores Park.\r\n\r\nElliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. ","status":"publish","parent":0,"modified":1287455954,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":504},"headData":{"title":"Food Secrets of San Francisco Writer Stephen Elliott | KQED","description":"If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his Adderall Diaries memoir to James Franco. Elliott is also making waves for organizing against the possibility of a Blue Bottle cart in Dolores Park.\r\n\r\nElliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"17848 http://blogs.kqed.org/bayareabites/?p=17848","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/19/food-secrets-of-san-francisco-writer-stephen-elliott/","disqusTitle":"Food Secrets of San Francisco Writer Stephen Elliott","path":"/bayareabites/17848/food-secrets-of-san-francisco-writer-stephen-elliott","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/38517_414125598821_583143821_4670971_447448_n.jpg\" alt=\"Stephen Elliot\" title=\"Stephen Elliot\" width=\"431\" height=\"582\" class=\"alignnone size-full wp-image-17852\">\u003c/a>\u003c/p>\n\u003cp>If you keep your eyes peeled at Mission cafes, you may spot writer Stephen Elliott. He rides his bike or walks everywhere (no car), and is a Mission resident who is all over the news for selling the rights to his \u003ca href=\"http://www.stephenelliott.com/\">Adderall Diaries memoir\u003c/a> to James Franco. Elliott is also making waves for organizing against the possibility of a \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/anti-american_apparel_campaign.php#comment-11508134\">Blue Bottle cart in Dolores Park\u003c/a>. \u003c/p>\n\u003cp>Elliott was at first hesitant to talk about his favorite food spots, citing the fact that “I’m not into food. I’m really not.” He doesn’t ‘do’ food writing and is more of the food is fuel camp. He seems to be a creature of habit, and says he does not like variety. “I don’t try out new restaurants.” \u003c/p>\n\u003cp>He revealed via phone interview that he considers the meat loaf dish at \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a> to be his version of fancy eating. “It’s not fancy for everyone, but it is to me.” He gives Blue Plate’s version of the comfort food staple high praise, saying that it is “definitely the best in the world. No way you’re going to find a better meat loaf than that.” Although he hasn’t gone out to celebrate selling the Adderall book rights to Franco, he says he may go to Blue Plate “when the check arrives.” \u003c/p>\n\u003cp>For a dinner alone, he heads to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> for the soup. “It’s totally healthy, and costs five or six bucks.”\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>Elliott often works from the downtown \u003ca href=\"http://www.sfgrotto.org/\">Writer’s Grotto\u003c/a>, and takes a lunch break with fellow writers \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#pob\">Po Bronson\u003c/a>, \u003ca href=\"http://therumpus.net/author/isaac/\">Isaac Fitzgerald\u003c/a>, and \u003ca href=\"http://www.sfgrotto.org/inhabitants.html#ethanw\">Ethan Watters\u003c/a>. The four head over to the nearest location of a \u003ca href=\"http://www.leesdeli.com/\">Lee’s Deli\u003c/a>, for sandwiches. “I eat at Lee’s Deli a lot,” Elliott confesses. For other hearty cravings, Elliott goes to \u003ca href=\"http://www.papalote-sf.com/\">Papalote\u003c/a>, which has the “best salsa.” It’s where he satisfies a Mexican food craving. “I get the super steak burrito with refried black beans. They make a steak, and chop it up….”\u003c/p>\n\u003cp>Elliott doesn’t drink alcohol, but will go to a bar to watch football. At the \u003ca href=\"http://www.phoenixirishbar.com/\">Phoenix Irish Bar\u003c/a> in the Mission, he “might have the Irish Benedict breakfast,” or burger. However, he feels \u003ca href=\"http://burgerjointsf.com/\">Burger Joint\u003c/a> next door serves “the best hamburger anywhere. It’s amazing.” For Indian-Pakistani food, you can find Elliott at \u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a> on 16th Street.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Although this writer has spotted him at \u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, he “really likes” \u003ca href=\"http://www.rodgerscoffee.com/\">Rodger’s Coffee\u003c/a>, on 20th Street, between Valencia and Mission Streets. “But, it’s overpriced,” he protested, saying, “I buy a normal drip coffee there (and) it’s super good.” \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a> is “unbelievable” when it comes to sweets on the go.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17848/food-secrets-of-san-francisco-writer-stephen-elliott","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_3367","bayareabites_1858","bayareabites_8456","bayareabites_8458","bayareabites_8457","bayareabites_8455","bayareabites_8454","bayareabites_8459"],"label":"bayareabites"},"bayareabites_15666":{"type":"posts","id":"bayareabites_15666","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15666","score":null,"sort":[1280853240000]},"guestAuthors":[],"slug":"scouting-alice-waters-bay-area-eats","title":"Scouting Alice Waters' Bay Area Eats","publishDate":1280853240,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, \"What is your favorite junk food?\" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from Chez Panisse, for over 40 years.\" ","status":"publish","parent":0,"modified":1280990801,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":879},"headData":{"title":"Scouting Alice Waters' Bay Area Eats | KQED","description":"No surprise that Waters demurred on answering SFist Editor Brock Keeling's query, "What is your favorite junk food?" However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, "a short walk away from Chez Panisse, for over 40 years." ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15666 http://blogs.kqed.org/bayareabites/?p=15666","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/","disqusTitle":"Scouting Alice Waters' Bay Area Eats","path":"/bayareabites/15666/scouting-alice-waters-bay-area-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/alicewaters-davidliittschwager.jpg\" alt=\"Alice Waters photo by David Liittschwager\" title=\"Alice Waters photo by David Liittschwager\" width=\"500\" height=\"381\" class=\"alignnone size-full wp-image-15674\">\u003c/a>\u003cbr>\n\u003cem>Alice Waters photo by David Liittschwager\u003c/em>\u003c/p>\n\u003cp>Alice Waters caught up with Bay Area Bites on the last stop of her \u003ca href=\"http://alicewatersgreenkitchen.com/\">In the Green Kitchen\u003c/a> \u003ca href=\"http://www.amazon.com/Green-Kitchen-Techniques-Learn-Heart/dp/0307336808\">book\u003c/a> tour recently. She greeted and hugged most of the guests at the designer (chi-chi) Carrots Boutique, where four hundred dollars buys a smashing chapeau. Cocktails were made up by handsome male barkeeps from the neighboring \u003ca href=\"http://www.bixrestaurant.com/\">Bix Restaurant\u003c/a>, and owner Doug Biederbeck seemed obsessed with the event flow--he was mulling over when and whether Waters would speak and wanted to be sure folks knew they had to pay for Waters' latest cookbook. Eats were radishes and fava bean crostinis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.drewaltizer.com/album.php?album_id=8676\">Daniel Lurie\u003c/a> was one of the hosts of the Carrots event, and said that \"everyone loves Alice… clearly,\" as he watched her surrounded by loyalists. Lurie told BAB that he showed Ms. Waters how to ride the subway in New York City over a decade ago, when he was living there. No surprise that Waters demurred on answering \u003ca href=\"http://sfist.com/\">SFist\u003c/a> Editor Brock Keeling’s query, “What is your favorite junk food?” However she did eventually agree to share her favorite Bay Area food-related faves with BAB. Waters has lived in North Berkeley, \"a short walk away from \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, for over 40 years.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/about.html\">Boulette's Larder\u003c/a>\u003cbr>\n1 Ferry Building #48 \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=boulette's+larder+sf+ca&fb=1&gl=us&hq=boulette's+larder&hnear=San+Francisco,+CA&cid=0,0,12542511521828510958&ei=AzJXTIGXKZC-sQPxjqXZAg&ved=0CCEQnwIwAQ&ll=37.796288,-122.393703&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 399-1155\u003cbr>\n\u003cstrong>Hours:\u003c/strong> No table service on Saturday\u003cbr>\nBreakfast Monday-Friday 8AM to 10:30AM\u003cbr>\nLunch Monday-Friday 11:30AM to 2:30PM\u003cbr>\nBrunch Sunday 10AM to 2:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My Saturday morning trip to the Ferry Plaza Farmer's Market is one of my most beloved rituals--I stop by Boulette's to get my English muffins and eggs for breakfast. For a weekday lunch I order a simple, perfect salad or pulled pork sandwich.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com/index.php\">Primavera\u003c/a> at the Ferry Plaza Farmers Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday 8AM to 2PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I love their authentic, organic handmade tortillas--they also have incredible special dishes from all the regions of Mexico.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/flatland-flower-farm-sebastopol\">Flatland Flower Farm\u003c/a> at the Ferry Plaza Farmer's Market\u003cbr>\n1 Ferry Plaza \u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&ie=UTF8&q=ferry+building+marketplace+sf+ca&fb=1&gl=us&hq=ferry+building+marketplace&hnear=San+Francisco,+CA&cid=0,0,16521377622539917105&ei=mzNXTM2iO4H6sAPSmt3IBw&ved=0CCUQnwIwAQ&ll=37.796526,-122.393382&spn=0.00841,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nNO PHONE\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Saturday, starting at 8AM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I buy wonderful plants here for my garden--vegetables, fruits, herbs, flowers--as well as deliciously crisp, dry-farmed apples in season. \u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot \u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a> \u003cbr>\n(415) 673-1101 \u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Saturday 8AM to 5:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> I come here when I’m craving freshly caught crab or oysters on the half shell--the place is small, but grab a spot at the cool marble countertop bar if you can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>\u003cbr>\n517 Hayes Street at Octavia Street \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=14583395315709751501&q=Sebo&ved=0CFcQpQY&ei=l41XTL_NG5eijQP46MFO&hq=Sebo&hnear=&ll=37.776651,-122.42501&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-2181 –-no reservations taken\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Saturday 6PM to 10PM\u003cbr>\nSunday 6PM to 11PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This Japanese restaurant is incredibly tiny--and so, so good! It serves the best sushi I’ve tasted in San Francisco.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?gl=us&ie=UTF8&hl=en&view=map&cid=11491213088621274249&q=Zuni+Cafe&ved=0CFgQpQY&ei=9I1XTK5NhOCJA5uR5EU&hq=Zuni+Cafe&hnear=&ll=37.773886,-122.421384&spn=0.00999,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30AM to 11PM\u003cbr>\nFriday-Saturday 11:30AM to midnight\u003cbr>\n Sunday 11:00AM to 11:00PM\u003cbr>\nClosed Monday \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> My home away from home for 25 years. The roasted chicken with bread salad is one of the truly great dishes of the Bay Area.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bluebottlecoffee.net/locations/mint-cafe/\">Blue Bottle Café\u003c/a>\u003cbr>\n66 Mint Street (between Jessie Street and Mission Street) \u003ca href=\"http://maps.google.com/maps?q=blue+bottle+mint+plaza+sf+ca&gl=us&ie=UTF8&hl=en&view=map&cid=13538026164184404241&ved=0CEYQpQY&ei=jY5XTKiBGITmiAOxt9FT&hq=blue+bottle+mint+plaza+sf+ca&hnear=&ll=37.782841,-122.407758&spn=0.009989,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 493-3394\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Friday 7AM to 7PM\u003cbr>\nSaturday 8AM to 6PM\u003cbr>\nSunday 8AM to 4PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the coffee we serve at Chez Panisse--it’s organic, and has incredible flavor. Their café on Mint Plaza has several unique ways of brewing your coffee--all of them delicious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.omnivorebooks.com/\">Omnivore Books\u003c/a>\u003cbr>\nOmnivore Books \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=omnivore+books+sf+ca&sll=37.782841,-122.407758&sspn=0.009989,0.017338&gl=us&ie=UTF8&hq=omnivore+books&hnear=San+Francisco,+California&ll=37.750765,-122.426662&spn=0.079945,0.138702&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n3885 Cesar Chavez Street (at Church Street) Map\u003cbr>\n(415) 282-4712\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 11AM to 6PM\u003cbr>\nSunday 12PM to 5PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> A tiny store that sells new cookbooks and vintage, hard-to-find editions. It also hosts special tasting events and book signings.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/acme-bread-company-berkeley\">Acme Bread\u003c/a>\u003cbr>\n1601 San Pablo Avenue (at Cedar Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=acme+bread+san+pablo+ave+berkeley&sll=37.0625,-95.677068&sspn=40.86791,71.015625&ie=UTF8&hq=acme+bread&hnear=San+Pablo+Ave,+Berkeley,+California&ll=37.876615,-122.29208&spn=0.039904,0.069351&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94702-1317\u003cbr>\n(510) 524-1327\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Saturday 8AM to 6PM\u003cbr>\nSunday 8:30AM to 3PM \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This is the finest bread in the Bay Area, period. And it’s all made with organic flour and using only solar energy!\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003cbr>\n5008 Telegraph Avenue (at 50th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pizzaiolo+oakland+&gl=us&g=Bldg,+Ferry,+San+Francisco,+CA+94133&ie=UTF8&hq=pizzaiolo&hnear=Oakland,+Alameda,+California&ll=37.854525,-122.262383&spn=0.159665,0.277405&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-4888\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Monday-Thursday 5:30PM to 10PM\u003cbr>\nFriday-Saturday 5PM to 10:30PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> Wood-fired pizzas, a superb bar, and a great big patio out back.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta Restaurant\u003c/a>\u003cbr>\n1888 Solano Avenue (at The Alameda) \u003ca href=\"http://maps.google.com/maps?client=safari&oe=UTF-8&ie=UTF8&q=ajanta+berkeley&fb=1&gl=us&hq=ajanta&hnear=Berkeley,+CA&cid=0,0,358751516053883419&ei=SEBXTMzPGJKWsgPkhqHaAg&ved=0CCAQnwIwAQ&ll=37.89272,-122.277424&spn=0.008399,0.01296&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 526-4374\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Sunday 11:30AM to 2:30PM, 5:30PM to 9:30PM\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> This lovely neighborhood Indian restaurant uses organic produce and has an ever-changing, seasonal menu.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/Cheese%20and%20Bread%20Collective/CheesePage.html\">The Cheese Board\u003c/a>\u003cbr>\n1504 Shattuck Avenue (at Vine Street) \u003ca href=\"http://maps.google.com/maps?hl=en&gl=us&ie=UTF8&view=map&cid=3552060944393988550&q=Cheese+Board&ved=0CFoQpQY&ei=uZBXTM3zL4TgiQObkeRF&hq=Cheese+Board&hnear=&ll=37.88007,-122.269335&spn=0.009976,0.017338&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\nBerkeley CA 94707\u003cbr>\n(510) 549-3183\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 7AM to 1PM\u003cbr>\nTuesday-Friday 7AM to 6PM\u003cbr>\nSaturday 8:30AM to 5PM\u003cbr>\nClosed Sunday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Waters:\u003c/strong> For over four decades, this workers’ collective across the street from our restaurant has been serving seasonal pizzas, fresh sourdough baguettes, and divine cheeses to all of Berkeley.\u003c/p>\u003c/blockquote>\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/15666/scouting-alice-waters-bay-area-eats","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_8300","bayareabites_8306","bayareabites_234","bayareabites_3367","bayareabites_8301","bayareabites_583","bayareabites_500","bayareabites_2400","bayareabites_8302","bayareabites_8304","bayareabites_8305","bayareabites_8303","bayareabites_4031"],"label":"bayareabites"},"bayareabites_15585":{"type":"posts","id":"bayareabites_15585","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15585","score":null,"sort":[1280540541000]},"guestAuthors":[],"slug":"bay-area-coffee-roasters-food-wine-this-week","title":"Bay Area Coffee Roasters: Food & Wine This Week","publishDate":1280540541,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.\r\n","status":"publish","parent":0,"modified":1280642878,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":116},"headData":{"title":"Bay Area Coffee Roasters: Food & Wine This Week | KQED","description":"San Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters. Guests: James Freeman, owner of Blue Bottle Coffee and Denise Santoro Lincoln, Bay Area Bites blogger.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15585 http://blogs.kqed.org/bayareabites/?p=15585","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/","disqusTitle":"Bay Area Coffee Roasters: Food & Wine This Week","path":"/bayareabites/15585/bay-area-coffee-roasters-food-wine-this-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\" alt=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" title=\"James Freeman-owner of Blue Bottle Coffee, Denise Santoro Lincoln - Bay Area Bites blogger, Leslie Sbrocco- host of Check, Please! Bay Area\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15588\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226572/e\">Food & Wine This Week\u003c/a>\u003cbr>\nSan Francisco and San Jose are two of the top 20 caffeinated cities in America, according to The Daily Beast's online survey. This week, Leslie Sbrocco and her guests discuss the regions' growing number of small specialty coffee roasters.\u003cbr>\n\u003cem>\u003cstrong>Program airs on KQED 9HD on July 30 at 8pm. The segment will be available online July 31.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003cbr>\n \u003ca href=\"http://ww2.kqed.org/bayareabites/author/denise-lincoln/\">Denise Santoro Lincoln\u003c/a>, Bay Area Bites blogger\u003cbr>\n\u003cstrong>James Freeman\u003c/strong>, owner of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/rcfY8L76k2Y&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Local Bay Area Coffee Roasters: Peet's and Blue Bottle Coffee\u003c/strong>\u003cbr>\n\u003cobject width=\"500\" height=\"306\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/23eonk5D-M4&hl=en_US&fs=1\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"500\" height=\"306\">\u003c/embed>\u003c/object>\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>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Touring the Peets Coffee & Tea Roastery\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/15/five-top-coffee-roasters-delivering-to-your-doorstep/\">Five Top Coffee Roasters Delivering to Your Doorstep\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/coffee-thisweek500.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15585/bay-area-coffee-roasters-food-wine-this-week","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1875","bayareabites_1248","bayareabites_1593"],"tags":["bayareabites_3367","bayareabites_125","bayareabites_3592"],"label":"bayareabites"},"bayareabites_15454":{"type":"posts","id":"bayareabites_15454","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15454","score":null,"sort":[1280415611000]},"guestAuthors":[],"slug":"3rd-wave-coffee-roasting-in-the-bay-area","title":"3rd Wave Coffee Roasting in the Bay Area","publishDate":1280415611,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ","status":"publish","parent":0,"modified":1445372984,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2118},"headData":{"title":"3rd Wave Coffee Roasting in the Bay Area | KQED","description":"And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"15454 http://blogs.kqed.org/bayareabites/?p=15454","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/","disqusTitle":"3rd Wave Coffee Roasting in the Bay Area","path":"/bayareabites/15454/3rd-wave-coffee-roasting-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee Roasting plant in Oakland\" title=\"Blue Bottle Coffee Roasting plant in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-15540\">\u003c/a>\u003cbr>\n\u003cem>Coffee roasting at Blue Bottle Coffee in Oakland\u003c/em>\u003c/p>\n\u003cp>A couple of weeks ago I wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">my amazing tour of Peet's Coffee and Tea's roasting facility in Alameda\u003c/a>. Afterward, I started wondering how many other coffee roasters there were in the Bay Area. I knew we had a few -- from \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> to \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a> -- but was surprised to find that we have a long and impressive history as a roasting capital. From James Folger selling freshly roasted beans to dusty and thirsty miners during the gold rush, to the new wave of single-origin roasters like \u003ca href=\"http://www.ritualroasters.com/\">Ritual \u003c/a>and \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel\u003c/a>, the Bay Area has been at the epicenter of coffee roasting in the United States for over 160 years. \u003c/p>\n\u003cp>The story of James Folger is one of those classic gold rush tales where an entrepreneur makes his fortune selling a prized commodity instead of mining for gold. Because James was only 15 when he journeyed to the area with his brothers, he was deemed too young to mine. Lucky for him no one thought he was too young to sell coffee, which is what he did in the mining fields out near Nevada City. He then made his way further west where he worked in the first San Francisco coffee roastery on Powell Street, which he eventually bought and turned into the mega \u003ca href=\"http://www.folgers.com/\">Folgers\u003c/a>. \u003ca href=\"http://www.hillsbros.com/\">Hills Brothers\u003c/a> -- another local company -- was also part of that first wave of coffee purveyors in the U.S. making cups of American Joe for our grandparents and great grandparents. \u003c/p>\n\u003cp>It's an understatement to say that the 50s and 60s were a time of change for San Francisco, but what you may not know is that coffee was an integral part of the culture dynamic at that time. Giovanni Giotta opened \u003ca href=\"http://www.caffetrieste.com/\">Caffé Trieste\u003c/a>, which started selling lovely dark European roasts in North Beach. In addition to becoming the local purveyor of coffee to the many Italian families in the area, his café was also the hot spot for people like \u003ca href=\"http://www.beatmuseum.org/kerouac/jackkerouac.html\">Jack Kerouac\u003c/a>, \u003ca href=\"http://www.poets.org/poet.php/prmPID/8\">Allen Ginsberg\u003c/a>, and \u003ca href=\"http://www.citylights.com/ferlinghetti/\">Lawrence Ferlinghetti\u003c/a> (who, I hear, is still a regular). Where would American poetry and fiction be without Papa Giotta's coffee? It's also reported that Francis Ford Coppola wrote most of \u003ca href=\"http://www.scenariusze.stopklatka.pl/pdf/Godfather.pdf\">The Godfather script\u003c/a> (pdf) there. Then, in the 60s, \u003ca href=\"http://www.peets.com/who_we_are/history_vine.asp\">Alfred Peet started his now legendary store in North Berkeley\u003c/a>, where he roasted and sold small-batch single-origin and blended coffees to all those students, flower children, and protesters. \u003c/p>\n\u003cp>\u003cstrong>Blue Bottle Coffee and Sightglass Coffee Bar and Roastery\u003c/strong>\u003cbr>\n\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157624481318373\" title=\"Bay Area Coffee Roasters\">\u003cimg src=\"https://farm5.staticflickr.com/4144/4839154993_a09bc94253_b.jpg\" width=\"1000\" height=\"669\" alt=\"Bay Area Coffee Roasters\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003cbr>\n\u003cem>Photos by Wendy Goodfriend\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>And, although you can still enjoy those rich dark roasts provided by Caffé Trieste and Peet's today, the Bay Area is once again at the forefront of coffee roasting in the U.S., this time to a new generation of roasters who are myopically focused on finding the finest single-origin coffees, paying a more than fair price for the beans, and then roasting them for their own unique qualities. These roasts are often lighter than what you'd find elsewhere, the philosophy being that roasting for each bean's unique flavors reveals the innate natural essence inside them. Much like wine, hints of spices, fruits and herbs emerge under the right conditions. When I heard this, I thought fine, but really how much of these can you taste? It wasn't until I had an amazing cup of hand-dripped \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee at \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>-- a new café in Oakland -- that I became a true believer. That cup of coffee was actually so good I decided not to add my normal allotment of milk and just sat there, savoring the subtle hints of plum and chocolate arising from my cup.\u003c/p>\n\u003cp>This new wave of coffee roasters seems a direct response to the Frappuccino world of Starbucks. From baristas to roasters, people associated with these cafes and roasting facilities seem obsessed with the craft and art of making the perfect cup of coffee. Whipped cream and hazelnut flavoring have no place in these establishments -- these places are in business to sell coffee to customers who can appreciate the difference between a single-origin Guatamalan and a Sumatran blend. \u003c/p>\n\u003cp>Many are neighborhood cafes that roast on the premises. Companies like \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>, \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>, and \u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a> -- which are the principal third-wave roasters in San Francisco and the East Bay -- all roast on site and offer espresso drinks, hand-drip coffees (usually made in a \u003ca href=\"http://shop.ritualcoffeeroasters.com/products/v-60\">Hario brewer\u003c/a> or even one of those $20,000 Clover machines) and beans by the pound. Oh, and rest assured that you are drinking seriously fresh coffee. Blue Bottle, Ritual and Sightglass roast daily and sell their beans within 48 hours, while Four Barrel roasts 5 times a week and sells fresh beans within 1-4 days of roasting.\u003c/p>\n\u003cp>If you're interested in learning about coffee, you can take part in tastings, or cuppings as they're referred to, where you can talk to some very informed people about where the beans come from and how they're roasted, while of course getting to taste the merchandise yourself by slurping steeped coffee with a spoon (apparently this is the tried and true method of cupping coffee, but be sure not to wear your favorite outfit as there's a good chance you'll spill some on yourself). And, if you don't live near one of these coffee shops, most sell wholesale beans so the chances are pretty good that the independent cafe down the street, or a restaurant nearby, carries a local roast. You can also purchase these coffees at grocery stores -- \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> seems to have the biggest local selection -- or even online directly through each company's web site.\u003c/p>\n\u003cp>I was amazed to learn that Blue Bottle, Ritual and Four Barrel have actually created the budget and resources to seek out relationships with farmers all over the world to grow their beans. When I called Four Barrel, the owner was in Indonesia, visiting a farmer. These companies seem incredibly dedicated to finding the highest quality beans possible. Yet what's equally important to me as a consumer is that they are also dedicated to paying at least the fair trade price, and often far above. \u003c/p>\n\u003cp>Following is a list of some of our local roasters. If you are a coffee lover, it's definitely worth seeking one or more out to experience the latest trend in Bay Area coffee.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nSan Francisco and East Bay Coffee Roasters with Cafes and Outlets\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">\u003cbr>\n\u003cstrong>Blue Bottle\u003c/strong>\u003c/a>\u003cbr>\nBlue Bottle obtains its beans in three ways: from farmers at origin; through auctions; and through a network of U.S. brokers who have presences in particular growing regions. James Freeman, the owner of Blue Bottle, is dedicated to finding not only the highest quality beans, but paying more than fair trade for them. \u003c/p>\n\u003cp>Blue Bottle has various local cafés and kiosks. You can also go to their \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">roasting facility and café \u003c/a>in Oakland's Jack London Square area or their \u003ca href=\"http://www.bluebottlecoffee.net/locations/sfmoma/\">new café at SFMOMA\u003c/a>. They are also available at \u003ca href=\"http://www.bluebottlecoffee.net/locations/farmers-market/\">farmers' markets\u003c/a>, in retail stores (such as Whole Foods), \u003ca href=\"http://store.bluebottlecoffee.net/\">various local cafes and restaurants\u003c/a>, and through \u003ca href=\"http://store.bluebottlecoffee.net/StoreFront.bok\">their online store\u003c/a>. Cuppings and tours are available at the Webster St. Oakland location.\u003c/p>\n\u003cp>And, if you go to the cafe, try their New Orleans Style Iced Coffee. It's amazing.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/bluebottleroast\">@bluebottleroast\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.ritualroasters.com/\">\u003cstrong>Ritual Roasters\u003c/strong>\u003c/a>\u003cbr>\nRitual purchases most of their beans directly from farmers, but they are not opposed to buying \"spot\" (from an importer) if the coffee is delicious enough, especially from countries like Ethiopia and Indonesia where their sourcing relationships are not as strong. The price ritual pays for green coffee is always well above fair trade.\u003c/p>\n\u003cp>Ritual has three cafes and also sells their beans wholesale to \u003ca href=\"http://www.ritualroasters.com/locations.html\">various local cafes and restaurants\u003c/a> including my new favorite, \u003ca href=\"http://remedyoakland.com/\">Remedy\u003c/a>, on Telegraph in Oakland. You can also buy Ritual at the \u003ca href=\"http://www.facebook.com/pages/San-Francisco-CA/Alemany-Farmers-Market/174235636769?ref=ts\">Alemany Farmers' Market\u003c/a>, The Creamery at 4th and King, Haus on 24th St., La Stazione in the dogpatch, The Coffee Caboose in Yountville, and Slow City Cafe which operates on the Civic Center green in front of City Hall. Various restaurants, such as \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> and \u003ca href=\"http://www.heirloom-sf.com/\">Heirloom\u003c/a> also offer Ritual coffee.\u003c/p>\n\u003cul>\nRitual has three cafes: \n\u003cli>1026 Valencia Street\u003c/li>\n\u003cli>Inside Flora Grubb Gardens 1634 Jerrold Ave\u003c/li>\n\u003cli>Oxbow Public Market 610 First Street, Napa\u003c/li>\n\u003c/ul>\n\u003cp>The Roastery is located at 1050 Howard Street, but is not yet open to the public.\u003cbr>\n\u003ca href=\"http://ritualcoffeeroasters.com/newsletter/\">Ritual Newsletter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/ritualcoffee\">@ritualcoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fourbarrelcoffee.com/\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\nFour Barrel has one café on Valencia Street in San Francisco. They also roast their beans at this location. Roasting takes place five times a week. The café serves various espresso drinks and hand-dripped coffee, as well as beans for purchase. Cuppings are offered on site.\u003c/p>\n\u003cp>Four Barrel has invested time and resources to work with farmers and build relationships to put together micro lots of the highest quality coffee at origin. They also work with farmers to raise the quality of the beans.\u003c/p>\n\u003cp>Four Barrel Coffee\u003cbr>\n375 Valencia St., San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/fourbarrel\">@fourbarrel\u003c/a>\u003cbr>\n\u003ca href=\"http://fourbarrel.tumblr.com/\">Four Barrel Coffee Blog\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other cafes serving Four Barrel include:\u003c/strong> \u003ca href=\"http://tartinebakery.com/\">Tartine\u003c/a>; \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a>; Grand Coffee at 2663 Mission St at 22nd; \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut\u003c/a>; and \u003ca href=\"http://www.ironsidesf.com/\">Ironside\u003c/a>\u003cbr>\n\u003cstrong>Grocery Stores selling Four Barrel include:\u003c/strong> \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>; \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>; and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sightglasscoffee.com/\">Sightglass Coffee Bar and Roastery\u003c/a>\u003cbr>\nThis is the newest coffee roaster in San Francisco and everyone is talking about it. They are currently building their café, but have an espresso bar and coffee-making stand next door on 7th at Folsom. Sightglass roasts daily (they started only four weeks ago) and they offer cuppings for the public daily. Their barista, Kelly, made me a truly excellent latte.\u003c/p>\n\u003cp>Although Sightglass currently purchases their beans from boutique importers, who buy directly from origin at direct-trade prices, they are looking into forming their own relationships with farmers. You can buy Sightglass at\u003ca href=\"http://www.matchinghalfcafe.com/\"> Matching Half Café\u003c/a>, \u003ca href=\"http://www.hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>, \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>, \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>, \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, and \u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Grocery\u003c/a>. \u003c/p>\n\u003cp>Sightglass Coffee Bar and Roastery\u003cbr>\n270 Seventh Street at Folsom in San Francisco\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/sightglass\">@sightglass\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other Bay Area Coffee Roasters \u003c/strong>\u003cbr>\n\u003ca href=\"http://barefootcoffee.com/\">Barefoot\u003c/a>\u003cbr>\nLocated in San Jose and Santa Clara. Beans available at local grocery stores, and various San Francisco cafes sell their coffees. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eccocaffe.com/catalog/index.php\">Ecco Caffe\u003c/a>\u003cbr>\nLocated in Santa Rosa, Ecco Caffe is a Certified Organic coffee roaster that sources directly from growers and importers. They roast in a Northern Italian style. All coffees are shipped within 24 hours of roasting to insure optimal freshness. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for cafes and restaurants carrying Ecco in San Francisco.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/eccocaffe\">@eccocaffe\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Ecco-Caffe/273613903871?ref=search\">Ecco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://vervecoffeeroasters.com\">Verve Coffee Roasters\u003c/a>\u003cbr>\nLocated in Santa Cruz. Some San Francisco cafes and restaurants also sell Verve coffee and beans. See \u003ca href=\"http://www.7x7.com/eat-drink/fully-caffeinated-citywide-map-third-wave-coffee\">the Fully Caffeinated map\u003c/a> for details.\u003cbr>\n\u003ca href=\"http://www.facebook.com/vervecoffeeroasters\">Verve on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://weaverscoffee.com/\">Weaver's Coffee and Tea\u003c/a>\u003cbr>\nJohn Weaver was a master roaster at Peet's Coffee and Tea for years and was trained by Alfred Peet. He started his own roasting facility in 2007 in San Rafael. Weaver's Coffee and Tea distributes widely in the Bay Area.\u003cbr>\n\u003ca href=\"http://blog.wildcardroasters.com/\">John Weaver's Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/WeaversCoffee\">Weaver's on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/WeaversCoffee\">@WeaversCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mrespresso.com/\">Mr. Espresso\u003c/a>\u003cbr>\nThe first and only roaster in the United States to roast coffee beans exclusively over a fire fueled by Oak Wood. Carlo Di Ruocco began selling espresso equipment to Italian restaurateurs across the Bay Area in 1978. In 1980 he officially began commercial roasting in tiny batches. Today Mr. Espresso is a main provider of espresso equipment, service, training and coffee to numerous Bay Area restaurants and coffeehouses.\u003cbr>\nMr. Espresso\u003cbr>\n696 3rd Street in Oakland\u003cbr>\n\u003ca href=\"http://mrespresso.com/blog/\">Mr. Espresso blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.facebook.com/oakwoodroasted\">Mr. Espresso on Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/oakwoodroasted\">@OakWoodRoasted\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Wholesale and Online Coffee Roasters\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roastco.com/\">Roast Coffee Co.\u003c/a>\u003cbr>\nThe Roast Coffee Company has a roasting plant in Emeryville, where they roast small batches of coffee daily. Their coffees are organic, shade grown, and fair trade whenever possible. Each batch is roasted to order for their wholesale customers, which include Whole Foods and Spruce. They also take online orders. \u003c/p>\n\u003cp>Roast Coffee Company is located at 1552 Beach Street, Emeryville\u003cbr>\n\u003ca href=\"http://www.roastco.com/find/\">Where to find Roast Coffee Company coffees\u003c/a>\u003cbr>\n\u003ca href=\"https://www.roastco.com/store/\">How to order online\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">Scarlet City Coffee Roasting\u003c/a>\u003cbr>\nLocated in Oakland, Scarlet City Coffee Roasting focuses on roasting only single-origin beans to \"their fullest flavor potential.\" As a woman-owned, organic and green certified company, Scarlet City tries to promote coffees grown, milled or imported by women. You can purchase Scarlet City coffees at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>, \u003ca href=\"http://www.cafebiere.com/\">Cafe Biere\u003c/a>, and Blackbird Cafe at the Marin Farmers' Market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scarlet City Coffee Roasting\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/West-Oakland-CA/Scarlet-City/149798113996\">Scarlet City on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scarletcityroasting.com/scarletcity.html\">How to order online\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15454/3rd-wave-coffee-roasting-in-the-bay-area","authors":["5016"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_3367","bayareabites_125","bayareabites_3592","bayareabites_8290","bayareabites_8289","bayareabites_8292","bayareabites_8291"],"label":"bayareabites"},"bayareabites_9858":{"type":"posts","id":"bayareabites_9858","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9858","score":null,"sort":[1264358331000]},"guestAuthors":[],"slug":"gelateria-naia-goes-local","title":"Gelateria Naia Goes Local","publishDate":1264358331,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ","status":"publish","parent":0,"modified":1264358393,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":892},"headData":{"title":"Gelateria Naia Goes Local | KQED","description":"What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9858 http://blogs.kqed.org/bayareabites/?p=9858","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/24/gelateria-naia-goes-local/","disqusTitle":"Gelateria Naia Goes Local","path":"/bayareabites/9858/gelateria-naia-goes-local","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \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>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9858/gelateria-naia-goes-local","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_1875"],"tags":["bayareabites_2223","bayareabites_3367","bayareabites_3366","bayareabites_1298","bayareabites_110","bayareabites_3370","bayareabites_3368","bayareabites_607","bayareabites_3369"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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