5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')
'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken
'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese
'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers
5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')
'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa
5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')
'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce
Watch the Check, Please! Bay Area Season 9 Premiere!
Sponsored
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Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137258":{"type":"posts","id":"bayareabites_137258","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137258","score":null,"sort":[1590187218000]},"guestAuthors":[],"slug":"5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1590187218,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/CAOriZ1h5rn/\u003c/p>\n\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=EmA51dYMSfc\u003c/p>\n\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some South Bay/Peninsula restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1621634287,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":575},"headData":{"title":"5 South Bay/Peninsula Spots Getting Creative With Takeout Right Now (as Featured on 'Check, Please! 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Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_T8Le_lcCt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2Av8QKQQjvA'\n title='//www.youtube.com/embed/2Av8QKQQjvA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. With the set of savory seafood pancakes, banchan (Korean side dishes) and your choice of bulgogi, kalbi, or pork belly, To Bang's takeout smorgasbord will still leave you plenty stuffed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17268/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.dadsluncheonette.com/\">Dad's Luncheonette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAOriZ1h5rn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Half Moon Bay's gourmet sandwich stop housed in a historic train caboose continues to offer its signature maitake mushroom sandwich for hungry patrons along with festive seasonal desserts, like cherry pie. Owner Scott Clark is also announcing daily specials on the restaurant's Instagram to support small producers that usually supply currently-shuttered restaurants. Past offerings include bags of Ouroboros Aquaponic lettuce and fruit preservatives from Green Oaks Creek Farm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20090/check-please-bay-area-reviews-dads-luncheonette-marzano-east-bay-spice-company\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.patiofilipino.com/\">Patio Filipino\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/EmA51dYMSfc'\n title='//www.youtube.com/embed/EmA51dYMSfc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>To satisfy cravings for pancit, sisig, or adobo, San Bruno's Patio Filipino is still serving unique Filipino-Spanish dishes for takeout and delivery. The restaurant is also offering a complimentary order of fried chicken or lumpianitas with every takeout order totaling $50.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/3338/check-please-bay-area-season-5-episode-3-503\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B-YQ7NoBC5W"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>, now updated with COVID-19 information. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137258/5-south-bay-spots-getting-creative-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614","5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_17082","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_2332","bayareabites_1807","bayareabites_91","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3001","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_14746","bayareabites_12201"],"featImg":"bayareabites_137331","label":"bayareabites"},"bayareabites_137174":{"type":"posts","id":"bayareabites_137174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137174","score":null,"sort":[1589405131000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-mahilas-mamak-fried-chicken","title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","publishDate":1589405131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_137157,bayareabites_137114' label ='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","status":"publish","parent":0,"modified":1621634349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":546},"headData":{"title":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken | KQED","description":"Mahila by Azalina's brings Mamak Malaysian cuisine from 'Check Please! Bay Area' to your home kitchen with Chef Eusope's Mamak Fried Chicken recipe.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137174 https://ww2.kqed.org/bayareabites/?p=137174","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/13/check-please-bay-area-presents-mahilas-mamak-fried-chicken/","disqusTitle":"'Check, Please! Bay Area' Presents: Mahila's Mamak Fried Chicken","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137157,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week's \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>,\u003ca href=\"https://www.azalinas.com/\"> Mahila by Azalina's\u003c/a> is the deeply personal project of Chef Azalina Eusope, dedicated to the generations of women who raised her (Mahila translates to \"becoming a woman\"). Azalina, a fifth-generation mamak food vendor, strives to bring mamak Malaysian cuisine into the spotlight with dishes that evoke the meals from her childhood in Penang. Here's Eusope's Mamak Fried Chicken from Mahila that you can make at home.\u003c/p>\n\u003cfigure id=\"attachment_137185\" class=\"wp-caption alignnone\" style=\"max-width: 512px\">\u003cimg class=\"wp-image-137185 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg\" alt=\"\" width=\"512\" height=\"435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Mahila_5793-e1589385929424-160x136.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope as a child. Her Noe Valley restaurant Mahila is dedicated to the generations of women who raised her. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken marinade has a variety of spices that really bring it to life. This recipe uses a blender instead of a large mortar and pestle Azalina grew up using in her grandmother's house. A long marination yields a dark, caramelized coating of bloomed spice, perfectly accented by a garnish of fresh mint and crunchy, sharp daikon.\u003c/p>\n\u003cp>\u003cem>To cook alongside Azalina, check out her video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137180\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137180\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Marinade-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope recommends letting the meat marinate for 24 hours for maximum flavor development. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mamak Fried Chicken\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 whole chicken cut into 14 pieces\u003c/li>\n\u003cli>3 tbsp ginger, peeled and cut into small pieces\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>2 whole shallots, finely diced\u003c/li>\n\u003cli>1 tbsp cumin seeds\u003c/li>\n\u003cli>1 tbsp fennel seeds\u003c/li>\n\u003cli>5 stalks lemongrass\u003c/li>\n\u003cli>2 tbsp salt\u003c/li>\n\u003cli>1/3 cup roasted turmeric\u003c/li>\n\u003cli>1/2 cup curry leaves\u003c/li>\n\u003cli>8-12 chili de Arbol\u003c/li>\n\u003cli>1/2 cup honey\u003c/li>\n\u003cli>3 tbsp lemon juice, plus extra for garnish\u003c/li>\n\u003cli>2-4 tbsp water, if needed\u003c/li>\n\u003cli>Rice bran oil to fry*\u003c/li>\n\u003cli>Mint, to garnish\u003c/li>\n\u003cli>Daikon radish, cut in thin sticks, to garnish\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cem>Editor's Note: If you don't have rice bran oil, you can try using any oil with a higher smoke point, like peanut or vegetable oil. \u003c/em>\u003c/p>\n\u003col>\n\u003cli>Wash and rinse chicken. Pat dry.\u003c/li>\n\u003cli>In a blender, add honey, 2 tbsp water, ginger, garlic, onion, lemongrass, fennel, cumin, chili, curry leaves, salt, turmeric, and lemon juice. Purée until all spices breaks down .\u003c/li>\n\u003cli>Rub all or half of the marinade onto the pieces of chicken.\u003c/li>\n\u003cli>Marinate for a minimum of 2-6 hours and up to 24 hours for ideal flavor development.\u003c/li>\n\u003cli>Heat oil for frying to hit 320-325F.\u003c/li>\n\u003cli>Slowly put some of the chicken pieces inside the pot and fry them according to the size and thickness of the chicken to ensure all the pieces cook evenly. Thighs and drumstick cook for 12-15 min, wings, hearts, and neck cook for 10-15 min and breasts cook for 15-20 min.\u003c/li>\n\u003cli>The honey in the marinade will yield a slightly dark color from the caramelization. Azalina notes, \"Don’t be alarmed. It’s utter deliciousness!!\"\u003c/li>\n\u003cli>Finish cooking the remaining of the meat.\u003c/li>\n\u003cli>Garnish with chopped mint, crisp daikon and squeeze of lemon juice .\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137181\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-137181\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png\" alt=\"\" width=\"720\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Chicken-fry-3-160x284.png 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Azalina Eusope, achieving \"utter deliciousness\" while frying chicken pieces. \u003ccite>(Courtesy of Azalina Eusope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring Mahila by Azalina's as well as a Mano and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137174/check-please-bay-area-presents-mahilas-mamak-fried-chicken","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_16583","bayareabites_16582","bayareabites_757","bayareabites_763","bayareabites_621","bayareabites_330","bayareabites_295","bayareabites_16584","bayareabites_16581","bayareabites_1591","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137186","label":"bayareabites"},"bayareabites_137157":{"type":"posts","id":"bayareabites_137157","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137157","score":null,"sort":[1589323172000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","publishDate":1589323172,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009,bayareabites_137114' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>[aside postID='bayareabites_136549,bayareabites_124323' label='CSA Box Inspiration']\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","status":"publish","parent":0,"modified":1621634358,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":533},"headData":{"title":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese | KQED","description":"Hayes Valley's a Mano transports handmade pasta from 'Check Please! Bay Area' to your home kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137157 https://ww2.kqed.org/bayareabites/?p=137157","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/12/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese/","disqusTitle":"'Check, Please! Bay Area' Presents: a Mano's Handmade Tagliatelle al Pesto Genovese","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_137009,bayareabites_137114","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>In Hayes Valley, \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a> is renowned for its pasta, made \"by hand.\" Featured on this week’s upcoming episode of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, this eatery prides itself on marrying California ingredients with traditional Italian techniques in an accessible, welcoming environment. To bring the experience into your home kitchen, Chef Freedom Rains, formerly of Flour + Water and Boulevard, shares a recipe he's been making with his daughter during shelter-in-place.\u003c/p>\n\u003cfigure id=\"attachment_137171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137171 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg\" alt=\"\" width=\"800\" height=\"603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7150-e1589299682609-1920x1446.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">You only need four ingredients to craft handmade pasta at home. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Making pasta by hand is an intimidating proposition to many home cooks, but Chef Rains offers a straightforward approach that yields thick ribbon noodles. The fresh, eggy tagliatelle pairs well with his improvisational take on Genovese pesto. In lieu of the basil traditionally used in Genoa, Chef Rains swaps in kale from his \u003ca href=\"https://countylineharvest.com/\">County Line Harvest\u003c/a> CSA box. This simple dish is both a well-suited project for the slow days of shelter-in-place and a serendipitous illustration of \u003ca href=\"https://amanosf.com/\">a Mano\u003c/a>'s guiding philosophy: California cooking, influenced by Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136549,bayareabites_124323","label":"CSA Box Inspiration "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Tagliatelle al Pesto Genovese\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Pasta Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 egg yolks\u003c/li>\n\u003cli>150g 00 pasta flour\u003c/li>\n\u003cli>5g water\u003c/li>\n\u003cli>10g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Kale Pesto\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>½ bunch kale\u003c/li>\n\u003cli>100g grated parmagiano\u003c/li>\n\u003cli>105g extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Making the pasta:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place flour on a clean workspace. Gather into a pile and create a well on the top.\u003c/li>\n\u003cli>Place egg yolks, water, and oil in center. Mix to gradually incorporate with surrounding flour.\u003c/li>\n\u003cli>Form dough into a ball. It should be smooth. Let rest for 30 minutes.\u003c/li>\n\u003cli> Roll out dough with a rolling pin and feed through pasta machine until you reach a uniformly thin sheet. Cut into thick strips.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137160\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7124-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Create a well in your flour pile to contain the egg, oil, and water. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137161\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7125-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pasta dough should be smooth and supple, with no dry spots. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137162\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7129-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">After 30 minutes of rest, you can pre-roll your dough to feed through a pasta machine. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137170\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137170 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7138-e1589299125238-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Feed pasta dough through a pasta machine until you reach a thin sheet. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>Adding the pesto:\u003c/em>\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blanch kale until soft.\u003c/li>\n\u003cli>Puree with parmaigano, garlic, and olive oil. Add salt and pepper to taste.\u003c/li>\n\u003cli>Cook pasta in salted water (about 10g salt per liter of water) until al dente. (Remember, fresh pasta cooks much faster than pantry pasta!)\u003c/li>\n\u003cli>Toss pasta in a sauté pan with pasta cooking water and pesto.\u003c/li>\n\u003cli>Add parmaigiano on top and enjoy!\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137194\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-137194 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7153-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Like Chef Rains, you can combine classic technique and improvisational inspiration from your CSA box. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137192\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137192\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7160-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">By blanching the kale (briefly cooking and submerging into an ice bath), the pesto ends up with a vibrant green color.. \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137195\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137195\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_7185-1920x2560.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No fresh pasta dish is complete without grated parmagiano! \u003ccite>(Courtesy of Freedom Rains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Tune in to watch the \u003ca href=\"http://kqed.org/checkplease\">Check, Please! Bay Area episode\u003c/a> featuring a Mano as well as Mahila and Le Paradis, this Thursday at 7:30pm on KQED 9\u003cb>.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137157/check-please-bay-area-presents-a-manos-handmade-tagliatelle-al-pesto-genovese","authors":["5083","11614"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_17082","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16580","bayareabites_766","bayareabites_755","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137166","label":"bayareabites"},"bayareabites_137114":{"type":"posts","id":"bayareabites_137114","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137114","score":null,"sort":[1588957254000]},"guestAuthors":[],"slug":"check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","publishDate":1588957254,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136855,bayareabites_137009' label='More Check, Please! Recipes To Try']\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135331,bayareabites_111374,bayareabites_136067' label='More Dumplings']\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table. ","status":"publish","parent":0,"modified":1588973711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":949},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers | KQED","description":"San Francisco Chinatown's Lai Hong Lounge brings pork potstickers from 'Check Please! Bay Area Kids' to your dining table.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137114 https://ww2.kqed.org/bayareabites/?p=137114","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/08/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Lai Hong Lounge's Pork Potstickers","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_137009","label":"More Check, Please! Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Featured on this week’s \u003ca href=\"https://www.kqed.org/checkplease/20645\">\u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, \u003ca href=\"https://www.lhklounge.com/\">Lai Hong Lounge\u003c/a> is a destination for family dim sum meals in San Francisco’s historic Chinatown. Guests tick off orders on illustrated menus, choosing from the restaurant’s 130 Cantonese offerings. On most weekends, the tables in the red dining room are filled with multigenerational families conversing and connecting over baskets of steaming siu mai and xiao long bao.\u003c/p>\n\u003cp>The beauty of dim sum, which translates to “little pieces of the heart,” is the experience of gathering together over food. For many, the recent closures of dining rooms have meant the loss of vital social connection and family time.\u003c/p>\n\u003cfigure id=\"attachment_137135\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137135\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/LAIHONGLOUNGEINT-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lai Hong Lounge's dining room in February 2020. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135331,bayareabites_111374,bayareabites_136067","label":"More Dumplings "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During shelter-in-place, Lai Hong Lounge is working to bring the dim sum experience into people’s living rooms through takeout and delivery beginning May 13th. The restaurant is also sharing its pork potsticker recipe with KQED. According to Tiffany, the manager and daughter of the owners, ”This recipe is very forgiving. Once you’ve mastered the dough, there are endless possibilities and combinations to fill it.”\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>While we wait to return to leisurely meals in crowded dining rooms, practice making these classic pork potstickers at home to share across a kitchen table.\u003c/p>\n\u003cfigure id=\"attachment_137133\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137133\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/Lai-Hong-dumplings-folded.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">With practice, your dumpling folds can look as perfect as the ones prepared at San Francisco's Lai Hong Lounge. \u003ccite>(Lori Halloran/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Pork Potstickers\u003c/h3>\n\u003cp>\u003cem>Serves 6-8, Makes about 40 potstickers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Dough\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb all-purpose flour plus extra to prevent sticking\u003c/li>\n\u003cli>6 oz boiling water\u003c/li>\n\u003cli>6 oz cool water (room temp is fine)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>\u003ci>Filling\u003c/i>\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1½ lbs ground pork (or any other ground meat)\n\u003cul>\n\u003cli>\u003cem>Tip: If you want a more springy meat, finely chop whole pork or another meat of your choosing until it reaches the consistency of pre-ground meat. It takes a bit of a long time but is well worth the effort.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>¼ lb cabbage (julienne or finely chopped)\u003c/li>\n\u003cli>¼ lb chives (if you want to omit chives, double the amount of cabbage)\n\u003cul>\n\u003cli>\u003cem>Tip: Chives give the filling an extra, acidic flavor that cuts the sweetness of the cabbage. If using a gamier meat, chives also help tone down the gaminess.\u003c/em>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli>1½ tbsp all-purpose flour\u003c/li>\n\u003cli>1½ tbsp oil (vegetable, corn, canola, avocado, or whatever you prefer)\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>½ tsp salt\u003c/li>\n\u003cli>½ tsp soy sauce\u003c/li>\n\u003cli>½ tsp ground white pepper\u003c/li>\n\u003cli>Optional: spices of your choosing, such as chili flakes, cayenne pepper, or paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Prep work:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a large mixing bowl, combine the flour with the boiling water. Mix, add the cold water and mix again. You'll know the dough is formed when it resembles a smooth mass that's pliable. Once the dough is formed, cover and let sit for 30 minutes.\u003c/li>\n\u003cli>In a separate bowl, combine the ground pork, sugar, salt, soy sauce and white pepper. Mix until well until it resembles a paste. We like to pick the mixture up and throw it back into the bowl repeatedly to knead the ingredients together.\u003c/li>\n\u003cli>Add the 1½ tbsp of flour. Mix until combined and then add the 1½ tbsp of oil. Mix well.\u003c/li>\n\u003cli>Add the cabbage and chives and mix until evenly distributed.\u003c/li>\n\u003cli>Set your filling aside.\u003c/li>\n\u003cli>After the dough has rested for 30 minutes, dust your workplace generously with some flour.\u003c/li>\n\u003cli>Roll the dough into a log. Cut into about 40 segments. These will be the dumpling wrappers. Dust your workplace and the dough with more flour to prevent sticking. As you begin to roll out the wrappers, cover the dough you aren’t working with a kitchen towel. This will prevent it from drying out.\u003c/li>\n\u003cli>Take a rolling pin (we use one about the size of a boba straw) and roll out each piece of dough into a thin circle. You want the dough to be thin but not so thin that it breaks easily when stuffed. Aim for about the thickness of a credit card. Be sure to keep the middle of the wrapper a little bit thicker than the edges.\u003c/li>\n\u003cli>Once you have all the circles rolled out, it is time to fill! Take about 1 tbsp of the filling and place it into the middle of the circle. Fold the wrapper in half and pinch the edges together to enclose the filling. If you have extra filling leftover, you can flatten it out and pan-fry it like a meat patty.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137136\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137136\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-4-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Place a tablespoon of filling in the center of the wrapper. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_137137\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-137137\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/potsticker-6-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Fold wrapper in half and crease the top. \u003ccite>(Blake McHugh/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>To Cook:\u003c/strong>\u003c/em>\u003c/p>\n\u003col>\n\u003cli>In a pan on high heat, place potstickers around 1 to 1.5 inches apart from each other. Fill the pan with water until it covers to about half the height of the potsticker. Cover.\u003c/li>\n\u003cli>Cook until the water boils. Once the water is boiling, turn to low heat so that the water is still simmering. Continue to cook on low for 8 minutes.\u003c/li>\n\u003cli>Once 8 minutes have passed, pour out any water.\u003c/li>\n\u003cli>Add 1-2 tbsp of a neutral oil of your choice and tilt the pan to ensure the bottom of the pan is completely oiled. Pan fry the potstickers until the bottoms are golden brown.\u003c/li>\n\u003cli>Enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20645\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Lai Hong Lounge\u003c/strong> as well as mini-golf pub-grub bites at San Francisco's \u003cstrong>Urban Putt\u003c/strong> and wood-fired pizzas at Redwood City's \u003cb>Vesta.\u003c/b>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137114/check-please-bay-area-kids-presents-lai-hong-lounges-pork-potstickers","authors":["5083","11614"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_2695","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_757","bayareabites_763","bayareabites_16579","bayareabites_1269","bayareabites_1544","bayareabites_14738","bayareabites_14745"],"featImg":"bayareabites_137118","label":"bayareabites"},"bayareabites_136941":{"type":"posts","id":"bayareabites_136941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136941","score":null,"sort":[1588611645000]},"guestAuthors":[],"slug":"5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588611645,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588370414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":568},"headData":{"title":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some East Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136941 https://ww2.kqed.org/bayareabites/?p=136941","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/04/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136891","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Ld5RQgebt"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Q6T-ghcQk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IkwbsB8e1"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_nY7X-p1Ls"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_kr9TGhEBS"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136941/5-east-bay-spots-shaking-it-up-with-takeout-right-now-as-featured-on-check-please-bay-area","authors":["11614"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_14773","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_137067","label":"bayareabites"},"bayareabites_137009":{"type":"posts","id":"bayareabites_137009","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137009","score":null,"sort":[1588359603000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","publishDate":1588359603,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","status":"publish","parent":0,"modified":1588348786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":337},"headData":{"title":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa | KQED","description":"A North Berkeley restaurant's family-friendly, kid-approved recipe that brings 'Check Please! Bay Area' into your home kitchen. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137009 https://ww2.kqed.org/bayareabites/?p=137009","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa/","disqusTitle":"'Check, Please! Bay Area Kids' Presents: Agrodolce Osteria's Pasta al Burro Rosa","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136855,bayareabites_136716","label":"More Recipes To Try "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137009/check-please-bay-area-presents-agrodolce-osterias-pasta-al-burro-rosa","authors":["5083"],"categories":["bayareabites_109","bayareabites_264","bayareabites_188","bayareabites_2695","bayareabites_8770","bayareabites_1246","bayareabites_1875","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_16577","bayareabites_14751","bayareabites_757","bayareabites_763","bayareabites_15290","bayareabites_755","bayareabites_14436"],"featImg":"bayareabites_137052","label":"bayareabites"},"bayareabites_136891":{"type":"posts","id":"bayareabites_136891","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136891","score":null,"sort":[1588104004000]},"guestAuthors":[],"slug":"5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","publishDate":1588104004,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place.","status":"publish","parent":0,"modified":1588284787,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":546},"headData":{"title":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area') | KQED","description":"Here are some North Bay restaurants, loved and reviewed by regular Bay Area residents, that are staying creative within the limitations of shelter-in-place.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136891 https://ww2.kqed.org/bayareabites/?p=136891","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/28/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area/","disqusTitle":"5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')","path":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136828,bayareabites_136732","label":"Rally For Restaurants "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"All Check, Please! Bay Area Restaurants ","link1":"https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_B3exelMp5"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_LDwxXpOCn"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_Qbi_Alkkg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_IZdGElqxY"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136891/5-north-bay-spots-offering-takeout-with-a-twist-right-now-as-featured-on-check-please-bay-area","authors":["5083"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1146","bayareabites_1875","bayareabites_15155","bayareabites_1807","bayareabites_119"],"tags":["bayareabites_9037","bayareabites_757","bayareabites_763","bayareabites_3472","bayareabites_16571","bayareabites_92","bayareabites_16564","bayareabites_12201"],"featImg":"bayareabites_136991","label":"bayareabites"},"bayareabites_136855":{"type":"posts","id":"bayareabites_136855","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136855","score":null,"sort":[1587147101000]},"guestAuthors":[],"slug":"check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","publishDate":1587147101,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","status":"publish","parent":0,"modified":1587147037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":993},"headData":{"title":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce | KQED","description":"A Livermore restaurant's take on meatballs from 'Check Please! Bay Area' to your dining table. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136855 https://ww2.kqed.org/bayareabites/?p=136855","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/17/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce/","disqusTitle":"'Check, Please! Bay Area' Presents: Range Life's Meatballs Braised in Tomato Sauce","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tucked away in Livermore, \u003ca href=\"https://www.rangelifelivermore.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Range Life\u003c/a> is the culinary collaboration of four friends-turned-restaurateurs that celebrates California's seasonal bounties. Featured on \u003ca href=\"https://www.kqed.org/checkplease/20553\">the third episode of this season's \u003cem>Check, Please! Bay Area\u003c/em>\u003c/a>, the quartet behind the two year-old restaurant share their recipe of classic meatballs in tomato sauce with KQED so you can bring Range Life to your dining table.\u003c/p>\n\u003cp>The restaurant also offers \u003ca href=\"https://www.rangelifelivermore.com/takeout-1\" target=\"_blank\" rel=\"noopener noreferrer\">take-out for pick up as well as contact-free delivery\u003c/a> within a five mile radius of their Livermore spot. The expansive take-out menu includes cocktail mixes like boozy, butterscotch-laced slow sipper Horse Whip and the Tsunami Bomb, Range Life's take on the Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_1337046\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\">\u003cimg class=\"size-full wp-image-1337046\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/Horse-Whip_Range-Life.jpg\" alt=\"Range Life is offering takeout cocktail mixes including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip. \" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Range Life is offering takeout cocktail mixes with serving instructions including this boozy, butterscotch-laced slow sipper aptly titled Horse Whip.\u003c/figcaption>\u003c/figure>\n\u003cp>Seeking a quieter pace from city life, Lauren Heanes-Longwell, Waine Longwell, Sarah Elliot Niles and Bill Niles found an old brick building in Livermore's Blacksmith Square as the perfect space for their endeavor. Bill, formerly of Tartine, runs the kitchen, and Sarah is on wine and general managerial duties. Waine manages the bar program while Lauren heads all things creative at the modern-yet-rustic eatery. The following recipe from Chef Niles promises to turn mealtime into an occasion.\u003c/p>\n\u003ch3>Beef & Pork Meatballs Braised in a Tomato Sauce\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>I wish I could say this is Mom’s or Nonna’s recipe. Instead, it is an aggregate of many different version of meatballs I have loved over the course of my life and career. Some of it is Mom’s meatballs and sauce almost every Sunday. Some of it is from my first job at Pompeo's, the family Italian restaurant on the New Jersey boardwalk. And some still is my next-favorite meatball in the world from Pizzeria Delfina in San Francisco. The goal is a meatball that is tender and unctuous but holds shape after a sear or fry and a long braise in fresh tomato sauce.\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>As with all good recipes, it relies on good products but remains adaptable as long as you stick to the ratio of panade to meat.\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs ground beef (80% lean ideally, 90% is fine)\u003c/li>\n\u003cli>1 lb ground pork\u003c/li>\n\u003cli>12 cloves of garlic\u003c/li>\n\u003cli>1 cup of olive oil\u003c/li>\n\u003cli>2 cups stale bread\u003c/li>\n\u003cli>1 cup burrata \u003cem>or\u003c/em> ricotta\u003c/li>\n\u003cli>½ cup yogurt\u003c/li>\n\u003cli>3 whole eggs\u003c/li>\n\u003cli>1 cup parmigiano reggiano\u003c/li>\n\u003cli>1 teaspoon fennel seed, toasted & ground\u003c/li>\n\u003cli>chili flakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>\u003cstrong>Sauce\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Two 28 ounce cans of crushed tomatoes\u003c/li>\n\u003cli>8 cloves of garlic\u003c/li>\n\u003cli>1/2 cup extra virgin olive oil\u003c/li>\n\u003c/ul>\n\u003cp>Start with the sauce, since it’ll take the longest of all the processes. 1. Slice 8 cloves of garlic thinly and fry in olive oil at medium heat in a saucepan.\u003c/p>\n\u003cp>2. At the moment the garlic is a light golden brown, add the crushed tomatoes. Rinse the cans with a little water to get any remains off the side, about a quarter cans worth of water, and add to the pot.\u003c/p>\n\u003cp>3. Simmer for 30 minutes and season with salt to taste.\u003c/p>\n\u003cp>4. Preheat oven 350 degrees for the meatballs.\u003c/p>\n\u003cp>5. Confit the garlic set aside for the meatballs. We want to mellow out the garlic while adding a little more flavorful fat to the meatball mixture. To do this, separate and peel 12 large cloves of garlic and submerge in 1 cup of extra virgin oil. Over low heat, simmer garlic until tender and sweet. Remove 4 cloves along with a quarter cup of the confit oil. Reserve the remainder for other recipes or purposes.\u003c/p>\n\u003cp>6. Prepared the panade. Along with the egg, the panade is the binding agent for the meatballs. It's a simple term for any starch (i.e. rice, breadcrumb, crackers) mixed with liquid (think milk, soft cheese or stock) to form a paste that helps bind the meat while retaining its fat and moisture. Cut the stale bread (or fresh if that’s what you have on hand) into 1 inch cubes. Add to a bowl along with soft cheese, yogurt, garlic confit, oil from the confit and eggs. Mix with your hands to start and then add the mixture to a food processor to full combine. Blend for a minute or so until it becomes a smooth paste.\u003c/p>\n\u003cp>7. In a large mixing bowl combine ground beef, pork, parmesan, ground fennel seed, pinch of chili flake and panade. If you have an electric stand mixer, use the paddle attachment. If not, your hands are a suitable alternative. Get in there and mix really well. The mixture needs to be smooth and fully combined.\u003c/p>\n\u003cp>8. Using a scoop, a scale or your eyes, portion the meatball mixture and roll into balls. You’re looking for something about the size of a racquetball or a very large egg. Occasionally wetting your hands eases the rolling process.\u003c/p>\n\u003cp>9. Once all the balls are formed, sear them in a large cast iron or sauté pan until two sides of the meatballs are browned. They may be a little lopsided at this point, don’t worry about it, its charming.\u003c/p>\n\u003cp>10. Fit all the browned meatballs into a casserole or roasting pan as snug as you can without smooshing and cover generously in sauce.\u003cbr>\nBake uncovered in oven for 45 minutes to an hour. If the sauce on top of the meatballs begins to brown too much for your liking, cover in foil.\u003c/p>\n\u003cp>11. Let the meatballs cool in the sauce, serve immediately over the pasta of your choosing with more parmesan, or fill the most authentic hoagie roll you can find and top with provolone cheese.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20553\">Check, Please! Bay Area episode\u003c/a> featuring \u003cstrong>Range Life\u003c/strong> as well as critically-acclaimed Sichuan and Tangia cuisine at Millbrae's \u003cb data-stringify-type=\"bold\">Royal Feast\u003c/b> and Oakland's festive and flavorful \u003cb data-stringify-type=\"bold\">Daughter Thai Kitchen\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136855/check-please-bay-area-presents-range-lifes-meatballs-braised-in-tomato-sauce","authors":["5083"],"categories":["bayareabites_109","bayareabites_2695","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_757","bayareabites_763","bayareabites_15731","bayareabites_2597","bayareabites_16567"],"featImg":"bayareabites_136864","label":"bayareabites"},"bayareabites_79502":{"type":"posts","id":"bayareabites_79502","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79502","score":null,"sort":[1396542825000]},"guestAuthors":[],"slug":"watch-the-check-please-bay-area-season-9-premiere","title":"Watch the Check, Please! Bay Area Season 9 Premiere!","publishDate":1396542825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ","status":"publish","parent":0,"modified":1397181530,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":209},"headData":{"title":"Watch the Check, Please! Bay Area Season 9 Premiere! | KQED","description":"Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79502 http://blogs.kqed.org/bayareabites/?p=79502","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/03/watch-the-check-please-bay-area-season-9-premiere/","disqusTitle":"Watch the Check, Please! Bay Area Season 9 Premiere!","path":"/bayareabites/79502/watch-the-check-please-bay-area-season-9-premiere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79502/watch-the-check-please-bay-area-season-9-premiere","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_181","bayareabites_119"],"tags":["bayareabites_10418","bayareabites_757","bayareabites_763","bayareabites_13241","bayareabites_9069","bayareabites_9278","bayareabites_867","bayareabites_13240","bayareabites_13258"],"featImg":"bayareabites_79978","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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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