The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa
Finally! ManresaBread to Open Soon in Downtown Los Gatos
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Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee
Food Secrets of Deanie Hickox
Secrets from a Chef: Café des Amis's Gordon Drysdale
Commis is Crackin'
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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"susanhathaway":{"type":"authors","id":"5578","meta":{"index":"authors_1591205172","id":"5578","found":true},"name":"Susan Hathaway","firstName":"Susan","lastName":"Hathaway","slug":"susanhathaway","email":"susan@redpenassoc.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.","avatar":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Susan Hathaway | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ea0e2509178d71552ad508c072f4c3ce?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/susanhathaway"}},"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_97792":{"type":"posts","id":"bayareabites_97792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97792","score":null,"sort":[1436640283000]},"guestAuthors":[],"slug":"the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","title":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa","publishDate":1436640283,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n","blocks":[],"excerpt":"On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ","status":"publish","parent":0,"modified":1481593085,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1820},"headData":{"title":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa | KQED","description":"On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97792 http://ww2.kqed.org/bayareabites/?p=97792","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/11/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa/","disqusTitle":"The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa","path":"/bayareabites/97792/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\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>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97792/the-grand-gelinaz-shuffle-worldwide-culinary-performance-comes-to-manresa","authors":["5037"],"categories":["bayareabites_63","bayareabites_50","bayareabites_1807"],"tags":["bayareabites_14622","bayareabites_14623","bayareabites_3997","bayareabites_11730"],"featImg":"bayareabites_97805","label":"bayareabites"},"bayareabites_93043":{"type":"posts","id":"bayareabites_93043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93043","score":null,"sort":[1423607049000]},"guestAuthors":[],"slug":"finally-manresabread-to-open-soon-in-downtown-los-gatos","title":"Finally! ManresaBread to Open Soon in Downtown Los Gatos","publishDate":1423607049,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.","status":"publish","parent":0,"modified":1481593668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1369},"headData":{"title":"Finally! ManresaBread to Open Soon in Downtown Los Gatos | KQED","description":"ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93043 http://blogs.kqed.org/bayareabites/?p=93043","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/10/finally-manresabread-to-open-soon-in-downtown-los-gatos/","disqusTitle":"Finally! ManresaBread to Open Soon in Downtown Los Gatos","path":"/bayareabites/93043/finally-manresabread-to-open-soon-in-downtown-los-gatos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \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>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93043/finally-manresabread-to-open-soon-in-downtown-los-gatos","authors":["5578"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_59","bayareabites_2763","bayareabites_11449","bayareabites_14138","bayareabites_14137","bayareabites_3997","bayareabites_14041"],"featImg":"bayareabites_93101","label":"bayareabites"},"bayareabites_91045":{"type":"posts","id":"bayareabites_91045","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91045","score":null,"sort":[1420242874000]},"guestAuthors":[],"slug":"kendra-bakers-new-santa-cruz-food-empire-gaining-fans","title":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans","publishDate":1420242874,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n","blocks":[],"excerpt":"There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ","status":"publish","parent":0,"modified":1420326101,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1785},"headData":{"title":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans | KQED","description":"There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91045 http://blogs.kqed.org/bayareabites/?p=91045","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/02/kendra-bakers-new-santa-cruz-food-empire-gaining-fans/","disqusTitle":"Kendra Baker's New Santa Cruz Food Empire Gaining Fans","path":"/bayareabites/91045/kendra-bakers-new-santa-cruz-food-empire-gaining-fans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \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>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91045/kendra-bakers-new-santa-cruz-food-empire-gaining-fans","authors":["5578"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1653","bayareabites_4084","bayareabites_1875","bayareabites_2035","bayareabites_1807"],"tags":["bayareabites_14044","bayareabites_3952","bayareabites_2763","bayareabites_14039","bayareabites_3997","bayareabites_14041","bayareabites_14040","bayareabites_8979","bayareabites_14042","bayareabites_141","bayareabites_14043","bayareabites_14045"],"featImg":"bayareabites_91051","label":"bayareabites"},"bayareabites_81166":{"type":"posts","id":"bayareabites_81166","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81166","score":null,"sort":[1399384393000]},"guestAuthors":[],"slug":"kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","title":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","publishDate":1399384393,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","status":"publish","parent":0,"modified":1399562072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1101},"headData":{"title":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise | KQED","description":"Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81166 http://blogs.kqed.org/bayareabites/?p=81166","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/06/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise/","disqusTitle":"Kin Khao: Pim Techamuanvivit's fun, authentic Thai restaurant shows promise","path":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81291\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rabbit-3.jpg\" alt=\"Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s green curry comes with braised rabbit, meatballs, and Thai eggplant. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to Thai food, I’m pretty picky—or at least I have been for the last eight years or so. Back in 2005, I moved to Portland, Oregon to go to college. It was there that I discovered a chicken shack tucked away on a quiet stretch of SE Division Street. Perhaps \u003cem>chicken\u003c/em> is a misnomer; this tiny building was selling Thai-style grill-roasted game hens stuffed full of ginger and lemongrass alongside sticky rice and optional papaya salad. My friends and I would make our way over there in the late afternoons, carrying stacks of take-out containers filled to the brim with the golden poultry across the street to devour with our hands while sitting on the hood of the car.\u003c/p>\n\u003cp>Over the next few years, this humble outpost grew, taking over the house next door in order to prepare and serve myriad authentic Thai dishes, painstakingly recreated from his trips abroad by Andy Ricker. These days, Ricker’s restaurant, \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok\u003c/a>, and its subsequent siblings in Portland and New York, has changed the way many of us perceive Thai food. His cuisine is often mercilessly funky, spicy, and sweet; it demands that eaters embrace the unfamiliar and learn to adapt our perception of taste.\u003c/p>\n\u003cfigure id=\"attachment_81350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/kin-khao-sign1.jpg\" alt=\"Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\" width=\"1000\" height=\"582\" class=\"size-full wp-image-81350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao is located on the ground floor of the Parc 55 Hotel in downtown San Francisco. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Given my history with this style of Thai food, I was undoubtedly excited to visit Kin Khao, the 2-month old brainchild of local \u003ca href=\"http://chezpim.com/\">blogger\u003c/a> and \u003ca href=\"http://shop.chezpim.com/\">jam-maker\u003c/a> \u003ca href=\"https://twitter.com/chezpim\">Pim Techamuanvivit\u003c/a> and former Manresa sous chef Michael Gaines. The restaurant, like Ricker’s, is an attempt to revamp our exposure to Thai dining; Techamuanvivit is, she explains on her website, “on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce.” I think we should all get behind that plan.\u003c/p>\n\u003cp>Kin Khao is hidden in the \u003ca href=\"http://www.parc55hotel.com/\">Parc 55 Hotel\u003c/a> in Union Square. It is an odd place for a restaurant that seems geared toward a young, foodcentric crowd, but no matter—it’s super close to BART. Plus, once you’re inside the small, friendly dining room, it’s easy to forget that the building is surrounded by tourists.\u003c/p>\n\u003cfigure id=\"attachment_81294\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tom-yum-cocktail.jpg\" alt=\"The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-81294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tom Yum cocktail is an aromatic gin drink created by the Bon Vivants. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do once you’re in is to order a cocktail. Yes, Thai food often goes best with a cold beer. Yes, you will probably want one with your meal. But it’d be a shame to jump right to a lager when they’re serving a bevy of boozy libations created by the \u003ca href=\"http://www.bonvivants.com/\">Bon Vivants\u003c/a>. My pick was the Tom Yum (not the soup with the shrimp, the menu implores), a potent mix of gin and vermouth, accented with galangal, lemongrass, and floral kaffir lime ($12). Techamuanvivit says it’s the most popular drink in at the bar, and I can see why—aromatically complex yet easy-to-drink, it’s a perfect mix of the innovative and familiar.\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>Like most Thai menus in the city, Kin Khao’s menu is divided into small categories: appetizers, meat and fish dishes, a few curries and vegetables, and a short list of noodle and rice platters. But while the typical Thai menu is expansive and pages in length, Kin Khao’s is succinct and completely pad thai-less. Instead there are totally scratch-made curries, tamarind and fish sauce wings, and vegetables topped with a funky sauce of cured pork and dried shrimp.\u003c/p>\n\u003cp>I’m happy to order from such a small and exciting menu, but given its brevity, the dishes should be solid. They aren’t quite there yet.\u003c/p>\n\u003cfigure id=\"attachment_81295\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\" width=\"1000\" height=\"664\" class=\"size-full wp-image-81295\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Those chicken wings? As their name implies, they are indeed “pretty hot,” battered, deep fried, and slicked with a spicy and sour glaze, flush with the unmistakable sheen of Sriracha. The wings are served whole, wing tips and all. It makes for an attractive presentation, but a challenge when it comes to the actual \u003cem>eating\u003c/em> part. I simply could not find a way to get through a wing without popping a joint and splattering sauce across the table. Still, the wings themselves are generously meaty and finger-licking good. Don’t be afraid of them; just be sure to ask for extra napkins.\u003c/p>\n\u003cp>You will likely need to ask for extra napkins and anything else more than once, as the service is as hit-or-miss as the food. Techamuanvivit will likely pop by your table as a friendly gesture; it’s nice, but I wish the servers were as friendly and helpful as she.\u003c/p>\n\u003cp>Less successful than the wings was the kanah pad XO sauce—sautéed Chinese broccoli with that aforementioned shrimp and pork sauce. The sauce itself is appropriately potent, and the greens earthy, slightly bitter, and refreshing (especially after those wings), but the resulting dish lacks cohesion and brightness. A generous squeeze of lime or sprinkle of rice vinegar would work wonders.\u003c/p>\n\u003cfigure id=\"attachment_81293\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/broccoli-3.jpg\" alt=\"The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\" width=\"1000\" height=\"662\" class=\"size-full wp-image-81293\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Chinese broccoli comes sautéed and dressed with sweet and salty XO sauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The rabbit curry’s rich curry is a success in its subtlety. Quietly redolent of coconut, chiles, and lemongrass, it is a fine backdrop to gently braised rabbit and Thai eggplant. The leg meat served on the bone is tender, but the saddle verges on dry. Far more memorable are the rabbit meatballs, succulent and softly pink in the middle, with a mysterious sweetness that begs for another bite. I could only find a couple small pieces of eggplant buried beneath the rabbit; a few more bites of the vegetable would have been welcome.\u003c/p>\n\u003cp>Clearly Kin Khao still needs some time to come into its own. But Techamuanvivit has the right vision for the restaurant, and I’d be happy to keep on stopping by until it captures my excitement just like the fledgling chicken shack in Portland.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://kinkhao.com/\">Kin Khao\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/CFbJ9R\">Map\u003c/a>\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 8362-7456\u003cbr>\nHours: Mon-Sun 5:30pm-11pm (dinner), 11pm-1am (late night menu)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\">@KinKhao\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81166/kin-khao-pim-techamuanvivits-fun-authentic-thai-restaurant-shows-promise","authors":["5485"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_587","bayareabites_13312","bayareabites_3997","bayareabites_13311","bayareabites_3743","bayareabites_2633","bayareabites_1190"],"featImg":"bayareabites_81296","label":"bayareabites"},"bayareabites_75055":{"type":"posts","id":"bayareabites_75055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75055","score":null,"sort":[1387302471000]},"guestAuthors":[],"slug":"holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","publishDate":1387302471,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n","blocks":[],"excerpt":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","status":"publish","parent":0,"modified":1387395864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2429},"headData":{"title":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee | KQED","description":"How to match this season's best cookbooks with the special friends and family on your gift list? Our holiday cookbook guide offers the most mouthwatering books from the Bay Area's favorite food and wine writers. Includes recipes for Parmesan Fricos and Warm Mocha Tart. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75055 http://blogs.kqed.org/bayareabites/?p=75055","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/17/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee/","disqusTitle":"Holiday Cookbook Gift Guide: How to Match the Perfect Gift to Just the Right Gift-ee ","path":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lots of beautiful cookbooks from Bay Area restaurants, chefs, and writers are gracing our shelves this year. But how to match the perfect gift to just the right gift-ee? We've paired our favorite food and wine books with those most likely to appreciate them. And remember the great benefit of giving cookbooks: anyone to whom you give one of these great books should feel compelled to cook from it for you at least once. \u003c/p>\n\u003ch3>The Fancy Diners Who Actually Use Their Kitchen\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">\u003cstrong>Manresa: An Edible Reflection\u003c/strong>\u003c/a> by David Kinch\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">\u003cstrong>Coi: Stories and Recipes\u003c/strong>\u003c/a> by Daniel Patterson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Manresa600.jpg\" alt=\"Manresa: An Edible Reflection by David Kinch\" width=\"300\" class=\"aligncenter size-full wp-image-75178\">\u003c/a>\u003c/p>\n\u003cp>Perhaps (lucky you!) these are your in-laws or longtime family friends, these well-heeled folks who have actually, gracefully, splattered their copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651267/kqedorg-20\">The French Laundry Cookbook\u003c/a> with use. Want to keep getting invited to their wonderful dinner parties? Splurge on a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743973/kqedorg-20\">Manresa: An Edible Reflection\u003c/a>, by chef David Kinch. This is a big, show-stopping doorstopper of a book, with 300+ pages lavishly illustrated with gorgeous photos by Eric Wolfinger. The recipes are accompanied by Kinch's thoughts on the hyper-seasonal, hyper-local (the restaurant has its own dedicated micro-farm) cuisine he's been turning out since 2002 at his renowned Los Gatos restaurant.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/COI-600.jpg\" alt=\"Coi: Stories and Recipes by Daniel Patterson\" width=\"300\" class=\"aligncenter size-full wp-image-75175\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Or are your recipients strictly city people? Instead of sending them down to the peninsula, wrap up the elegant \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714865907/kqedorg-20\">Coi: Stories and Recipes\u003c/a> by Daniel Patterson. Unlike most chefs, who rely on professional co-authors to shape their stories into evocative (or at least serviceable) prose, Patterson wrote his own text (and recipes), so nothing gets in the way of his strong personality and vision as he delves into the philosophies at work in his North Beach restaurant. The recipes, such as they are, are essays in themselves, densely written in small-font corona type alongside detailed origin stories by Patterson. Each recipe is scaled to precise tasting-menu size, with no corners cut for sous-chef-deprived home cooks; just making the restaurant's cultured butter takes more than a dozen steps and the better part of a week. Still, if your friends or family like a challenge in the kitchen, it doesn't get more sensual-cerebral than this. \u003c/p>\n\u003ch3>The Cheese Heads\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">\u003cstrong>Cowgirl Creamery Cooks\u003c/strong>\u003c/a> by Sue Conley and Peggy Smith\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks600.jpg\" alt=\"Cowgirl Creamery Cooks by Sue Conley and Peggy Smith\" width=\"300\" class=\"aligncenter size-full wp-image-75177\">\u003c/a>\u003c/p>\n\u003cp>Something old, something new, something goat, something blue: For those who just can't get enough of that wonderful stuff, the top contender for dairy lovers is, of course, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452111634/kqedorg-20\">Cowgirl Creamery Cooks\u003c/a>. Owners Peggy Smith and Sue Conley tell their inspiring story of how a couple of Berkeley chefs (Smith at Chez Panisse, Conley at Bette's Oceanview Diner) ended up as the doyennes of Northern California cheese, making their own award-winning cheeses while spreading the good word about the culinary artisans and dairy farmers of West Marin and beyond. It includes a comprehensive set of recipes, many inspired by the menu at Sidekick, their Ferry Building prepared-foods counter, covering everything from egg creams and frosty flavored milks to cheese plates, cheese pairings and condiments, salads, sandwiches, and all manner of gooey, cheesy delights like crunchy Fricos (\u003cem>recipe below\u003c/em>), Smokey Blue and Bacon Souffle, and Three-Cheese Lasagna with Mushrooms and Spinach. (For more on the book, check out Brie Mazurek's \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/03/cheese-pioneers-an-interview-with-cowgirl-creamery-about-their-first-book-cowgirl-creamery-cooks/\"> CUESA interview with Sue Conley\u003c/a>.) \u003c/p>\n\u003ch3>The Pinterest-ing Cook\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">\u003cstrong>One Good Dish\u003c/strong>\u003c/a> by David Tanis\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/One-Good-Dish600.jpg\" alt=\"One Good Dish by David Tanis\" width=\"300\" class=\"aligncenter size-full wp-image-75195\">\u003c/a>\u003c/p>\n\u003cp>Your niece is just out of college and IKEA-furnishing her first apartment. She loves to Instagram, she loves to pin, and she wants her food to look just as good as it tastes, but she's still figuring out her way around the kitchen. Any of Ina Gartner's easy, reliable books might feed her and her friends well, but for the hip young things among us, Ina is the mom jeans of cookbook authors. Show her you're still the cool aunt or uncle with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654673/kqedorg-20\">One Good Dish\u003c/a> by David Tanis. Here are appealingly simple recipes with plenty of casual style but no fuss, showing there's no need to spend a whole paycheck just to get a shareable dinner on the table. \u003c/p>\n\u003ch3>The Bake Sale Baker\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452113831/kqedorg-20\">\u003cstrong>The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery\u003c/strong>\u003c/a> by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Model-Bakery600.jpg\" alt=\"The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell and Sarah Mitchell Hansen with Rick Rodgers\" width=\"300\" class=\"aligncenter size-full wp-image-75179\">\u003c/a>\u003c/p>\n\u003cp>For longtime fans of Napa's Model Bakery, the recipe for their signature English muffins--so fat! so fluffy!--alone would be worth the price. But this bright, cheery baking book includes recipes for 74 more all-American favorites, starting the day off right with Cranberry-Buttermilk Scones, carroty-coconutty Morning Glory Muffins, cinnamon-sugar Morning Buns, and almond-crunchy Bear Claws, then moving on to Red Velvet Cupcakes, Carmelita Bars, triple-decker Chocolate Mousse Cake, Peach Streusel Pie, and more. (Lots of useful holiday recipes, too, from Festive Sugar Cookies, Gingerbread Cookies, Gingerbread Houses, and a chocolate-and-coffee Buche de Noel.) Prolific cookbook author Rick Rodgers provides easy-to-follow, well-tested translations of the bakery's recipes for home cooks, while mother-daughter owners Karen Mitchell and Sarah Mitchell Hansen describe how they turned this historic bakery into a much-loved destination for locals and visitors alike. \u003c/p>\n\u003ch3>The Chocolate Chemist\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579655114/kqedorg-20\">\u003cstrong>Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate\u003c/strong>\u003c/a> by Alice Medrich\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Seriously-Bitter-Sweet600.jpg\" alt=\"Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich\" width=\"300\" class=\"aligncenter size-full wp-image-75194\">\u003c/a>\u003c/p>\n\u003cp>62 percent. 70 percent. 82 percent. Now that nearly all high-end (and plenty of supermarket) brands of eating and baking chocolate are labeled with their percentage of cocoa solids, home bakers can increasingly bake with the precision of professional pastry chefs. Alice Medrich, the Bay Area's longtime queen of chocolate, has thoroughly revised and updated her 2003 classic \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579651607/kqedorg-20\">Bittersweet: Recipes and Tales from a Life in Chocolate\u003c/a> to reflect the changes in today's chocolate. Explaining how the chemistry of different chocolate percentages can affect finished recipes, Medrich takes the guesswork out of chocolate dessert-making and ensures top-quality results every time. Plus, she doesn't subscribe to darker-is-better snobbery; instead, you'll find plenty of recipes working with good quality milk and even white chocolate here. \u003c/p>\n\u003ch3>The Grain Brain\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">\u003cstrong>Tartine Book No. 3\u003c/strong>\u003c/a> by Chad Robertson\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Tartine-Book600.jpg\" alt=\"Tartine Book No. 3 by Chad Robertson\" width=\"300\" class=\"aligncenter size-full wp-image-75180\">\u003c/a>\u003c/p>\n\u003cp>Do you even have to ask? For the bread baking geek in your life, this holiday season is just a countdown to the publishing date of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452114307/kqedorg-20\">Tartine Book No. 3\u003c/a>, Chad Robertson's follow-up to his exquisitely detailed, method-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811870413/kqedorg-20\"> Tartine Bread\u003c/a>. Like so many of his chef compatriots, Robertson has moved beyond French culinary influences, heading north to discover the dark, cold-weather grains and baking traditions in Germany and Scandinavia. Subtitled \u003cem>Modern Ancient Classic Whole\u003c/em>, this book goes funky and deep with recipes for dense loaves based not just on whole grain flours but on sprouted whole grains and seeds as well as cooked-grain porridges. Next year's must-have party snack? Robertson's stunning homemade crispbreads, whose doughs are flavored with whole herbs and spices then thinned through a pasta machine to great stained-glass effect.\u003c/p>\n\u003cp>While this isn't a gluten-free book (Robertson uses plenty of rye and barley), it does cover a lot of interesting grains, including emmer, kamut, einkorn, and spelt (all precursors to modern wheat strains) to inspire those looking to bake with options beyond standard supermarket flours. The book isn't limited to breads and crackers, either; there are a number of surprising, inventive sweets, including Salted Chocolate-Rye Cookies, Barley-Walnut-Fig Cookies, Bohemian Apple Layer Cake, Lemon-Poppy Seed Kefir Pound Cake, and even whole-grain versions of classic French pastries like palmiers, pithiviers, sables, and eclairs. \u003c/p>\n\u003ch3>The DIY Carnivore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743434/kqedorg-20\">\u003cstrong>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/strong>\u003c/a> by Taylor Boetticher and Toponia Miller \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Boet_In-the-Charcuterie.jpg\" alt=\"In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller\" width=\"300\" class=\"aligncenter size-full wp-image-75173\">\u003c/a>\u003c/p>\n\u003cp>Happily, sourcing locally pastured, humanely raised meats isn't difficult in the Bay Area anymore. Now, your kitchen table bragging rights come from what you can do with these well-bred meats. Husband and wife team Taylor Boetticher and Toponia Miller of the Fatted Calf share their secrets for (safely) making delicious charcuterie at home, along with a delectable number of dolled-up, rolled-up, flavored-up roasted, grilled, and braised meat dishes. Salt, spices, care, pork fat, and time will get you through most of the recipes in this book. (For more on the book, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/18/the-fatted-calfs-new-cookbook-brings-charcuterie-favorites-into-your-kitchen/\">Bay Area Bites interview with Boetticher and Miller\u003c/a>.) \u003c/p>\n\u003ch3>The Wine Locavore\u003c/h3>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743000/kqedorg-20\">\u003cstrong>The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste\u003c/strong>\u003c/a> by Jon Bonne \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Bonn_New-CA-Wine600.jpg\" alt=\"The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon Bonne\" width=\"300\" class=\"aligncenter size-full wp-image-75174\">\u003c/a>\u003c/p>\n\u003cp>San Francisco Chronicle wine writer Jon Bonne explores the new world of California winemaking, talking to a current crop of winemakers who are more interested in making balanced, restrained, and food-friendly wines than high-alcohol, big-fruit Cabs and Chards that made California a player on the international wine scene in past years. Using offbeat varietals and, often, more natural techniques, these growers and winemakers are opening up California wines to a new generation, and Bonne is a staunch advocate with a clear, well-informed style that's accessible to both interested drinkers and dedicated collectors. (For more on the book, check out \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/28/beyond-the-fruit-bomb-the-new-california-wine-by-jon-bonne/\">Rachael Myrow’s interview with Jon Bonne\u003c/a>.)\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Cheese Fricos\u003c/h3>\n\u003cp>\u003cem>Excerpted from Cowgirl Creamery Cooks by Sue Conley and Peggy Smith (Chronicle Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Traditional fricos are thin, crisp disks formed from small mounds of grated Parmesan, but you can make fricos from most hard-aged grating cheeses. Some folks like to add flour or spices to fricos, but we don’t. We think the best fricos are made simply of cheese and used as a crispy finish to a salad or a bowl of polenta. It’s easiest to make fricos in your oven using parchment paper or a silicone baking sheet as the liner for a metal baking sheet.\u003c/p>\n\u003cfigure id=\"attachment_75176\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cowgirl-Creamery-Cooks_Cheese-Fricos600.jpg\" alt=\"Cheese Fricos. Photo: Hirsheimer & Hamilton\" width=\"400\" class=\"size-full wp-image-75176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Fricos. Photo: Hirsheimer & Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 16 fricos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 ounces (115 gms) Parmesan cheese, grated (or any hard grating cheese)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F.\u003c/li>\n\u003cli>Line a baking sheet with parchment paper or a silicone baking sheet. Use a tablespoon to measure a spoonful of the grated cheese. With your fingers, shape the cheese into mounds, arranged about 4 in/10 cm apart.\u003c/li>\n\u003cli>Bake just until the fricos begin to color, turning golden brown, 2 to 4 minutes. It’s easy to burn them, so as soon as you notice them darken and smell their fragrance, take them out of the oven. Let them cool on the baking sheet for 3 minutes and then use a metal spatula to transfer the fricos to a wire rack to cool completely.\u003c/li>\n\u003cli>If you like, you can make these up to 2 days ahead. Store them in an airtight container in a cool, dark spot with wax paper between them so they don’t stick together.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Warm Mocha Tart\u003c/h3>\n\u003cp>\u003cem>Excerpted from Seriously Bitter Sweet by Alice Medrich (Artisan Books). Copyright © 2013.\u003c/em>\u003c/p>\n\u003cp>Two weeks of nonstop shortbread testing produced an unorthodox surprise: perfect shortbread made with melted butter. That shortbread became an exquisitely crunchy and flavorful base for lemon bars, a crust for cheesecake, and, ultimately, my favorite sweet tart crust. I even bake brownie batter on top of it. This remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling.\u003c/p>\n\u003cp>At the same time I was playing with the new tart crust, I was experimenting with different cocoas, tasting and comparing natural and Dutch-process in all kinds of recipes. Voilà, rich warm cocoa custard in the simplest crust. \u003c/p>\n\u003cfigure id=\"attachment_75181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Warm-Mocha-Tart1000.jpg\" alt=\"Warm Mocha Tart. Photo: Deborah Jones\" width=\"1000\" height=\"784\" class=\"size-full wp-image-75181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm Mocha Tart. Photo: Deborah Jones\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 tart, serves 8 to 10\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Special Equipment\u003c/strong>\u003cbr>\n9 1/2-inch fluted tart pan with a removable bottom\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>For the Crust\u003c/em>\n\u003cli>7 tablespoons (100 grams) unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup (50 grams) sugar\u003c/li>\n\u003cli>1/8 teaspoon salt\u003c/li>\n\u003cli>3/4 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 cup (130 grams) all-purpose flour\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>For the Filling\u003c/em>\n\u003cli>3 tablespoons (45 grams) unsalted butter, cut into chunks\u003c/li>\n\u003cli>1/2 cup (100 grams) sugar\u003c/li>\n\u003cli>1/4 cup (25 grams) premium unsweetened cocoa powder (natural or Dutch-process) (\u003cem>see Chocolate Note\u003c/em>)\u003c/li>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1 1/4 teaspoons instant espresso powder (such as Medaglia d’Oro), or 1½ teaspoons instant coffee powder or crystals\u003c/li>\n\u003cli>1/2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1 large egg, lightly beaten\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 350°F.\u003c/li>\n\u003cli>To make the tart crust: Mix the butter, sugar, salt, and vanilla in a medium bowl. Add the flour and mix just until well blended. Don’t worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.\u003c/li>\n\u003cli>Bake for 20 to 25 minutes, or until the crust is a deep golden brown.\u003c/li>\n\u003cli>Meanwhile, make the filling: Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla.\u003c/li>\n\u003cli>Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.\u003c/li>\n\u003cli>Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.\u003c/li>\n\u003cli>Serve the tart warm or at room temperature.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Variation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Espresso Walnut Tart:\u003c/strong> The same tart in a walnut cookie crust produces a subtler but still delicious effect. You could also make it with toasted skinned hazelnuts—then I would omit the espresso powder. \u003c/p>\n\u003cp>Reduce the butter to 6 tablespoons (85 grams) and add 2 teaspoons brandy and 1 teaspoon instant espresso powder (or a heaping teaspoon instant coffee powder or crystals) with the sugar, salt, and vanilla. In a food processor, pulverize 1/3 cup (35 grams) walnut pieces with 3/4 cup (105 grams) flour until fine. Substitute this mixture for the flour. Proceed as directed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chocolate Note:\u003c/strong>\u003cbr>\nEither natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding. You choose.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75055/holiday-cookbook-gift-guide-how-to-match-the-perfect-gift-to-just-the-right-gift-ee","authors":["5038"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_188","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_1653","bayareabites_119"],"tags":["bayareabites_600","bayareabites_3998","bayareabites_14758","bayareabites_3999","bayareabites_2763","bayareabites_1531","bayareabites_1684","bayareabites_11545","bayareabites_3997","bayareabites_12791","bayareabites_12602"],"featImg":"bayareabites_75205","label":"bayareabites"},"bayareabites_18893":{"type":"posts","id":"bayareabites_18893","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18893","score":null,"sort":[1290196919000]},"guestAuthors":[],"slug":"food-secrets-of-deanie-hickox","title":"Food Secrets of Deanie Hickox","publishDate":1290196919,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n","blocks":[],"excerpt":"Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ","status":"publish","parent":0,"modified":1290199404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":722},"headData":{"title":"Food Secrets of Deanie Hickox | KQED","description":"Pastry chef Deanie Hickox is known to Northern California diners for her work at Manresa, Ubuntu, Rubicon and her current post, Coi. This year, Hickox received a semi-finalist nomination for the coveted James Beard 2010 Outstanding Pastry Chef award. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but parted ways after Ubuntu. Her Beard nomination was from her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a 2008 San Francisco Chronicle Rising Star Chef, a 2008 Best Pastry Chef and a 2009 Napa Sonoma Rising Star Pastry Chef.\r\nHickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18893 http://blogs.kqed.org/bayareabites/?p=18893","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/19/food-secrets-of-deanie-hickox/","disqusTitle":"Food Secrets of Deanie Hickox","path":"/bayareabites/18893/food-secrets-of-deanie-hickox","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/deanie500.jpg\" alt=\"deanie hickox\" title=\"deanie hickox\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-18896\">\u003c/a>\u003cbr>\n\u003cem>Hickox in NYC at Food & Wine Magazine’s pop up restaurant in September 2009\u003c/em> \u003c/p>\n\u003cp>Pastry chef \u003cstrong>Deanie Hickox\u003c/strong> is known to Northern California diners for her work at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>, \u003ca href=\"http://www.sfrubicon.com/\">Rubicon\u003c/a> and her current post, \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. This year, Hickox received a \u003ca href=\"http://www.examiner.com/budget-living-in-national/james-beard-2010-best-pastry-chef-nominee-deanie-hickox-fox-cheese-pie-recipe\">semi-finalist nomination\u003c/a> for the coveted \u003ca href=\"http://www.jamesbeard.org/files/2010_SEMIFINALISTS_FINAL.pdf\">James Beard 2010 Outstanding Pastry Chef award\u003c/a>. She worked with Jeremy Fox at Ubuntu and Manresa. The two were married but \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/02/fox_alert_deanie_fox_resurface.html\">parted ways\u003c/a> after Ubuntu. Her Beard nomination was for her work at Ubuntu in Napa. She is a grad of the San Francisco California Culinary Academy pastry program, and was a \u003ca href=\"http://articles.sfgate.com/2008-03-05/food/17167530_1_kitchen-vegetables-pastry\">2008 San Francisco Chronicle Rising Star Chef\u003c/a>, a \u003ca href=\"http://www.sanfranmag.com/story/2008-best-chef-awards\">2008 Best Pastry Chef\u003c/a> and a \u003ca href=\"http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/bio_deanie_hickox_fox.shtml\">2009 Napa Sonoma Rising Star Pastry Chef\u003c/a>.\u003c/p>\n\u003cp>Hickox's picks cover Santa Cruz, Sonoma, and Napa, with some good finds in between. Her comments have been edited for length.\u003c/p>\n\u003cp>\u003cstrong>THE CHEF CONNECTION\u003c/strong>\u003cbr>\nI have to admit I am biased when it comes to where I like to eat on my days off. I really enjoy eating at places where my friends are the chefs. I'm fortunate enough to know some really talented people so I eat very well! \u003ca href=\"http://commisrestaurant.com/\">Commis\u003c/a> and \u003ca href=\"http://www.aziza-sf.com/food.html\">Aziza\u003c/a> definitely top the list. And two of the best meals I had this year were at \u003ca href=\"https://www.bonnydoonvineyard.com/cellar_door_cafe/\">Cellar Door at Bonny Doon\u003c/a> in Santa Cruz where my old friend, Charlie Parker, was the chef. He'll be moving on to \u003ca href=\"http://www.plumoakland.com/\">Plum\u003c/a> in Oakland soon so I'm really looking forward to eating there once he's settled.\" \u003c/p>\n\u003cp>One of the restaurants I'm most excited about hasn't even opened yet...\u003ca href=\"http://www.facebook.com/pages/Sausalito-CA/Plate-Shop/117795184905888?v=wall\">Plate Shop\u003c/a> in Sausalito. Kim Alter is a rock-star... she's definitely one to watch and I can't wait to see all her hard work pay off. \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>IT WAS SO GOOD…\u003c/strong>\u003cbr>\nSome random favorites: \u003ca href=\"http://www.gochifusiontapas.com/menu.html\">Gochi\u003c/a> is an Izakaya-style restaurant located in a non-descript strip mall in Cupertino. I love their potato gratin with cod roe and the clay pot rice dishes...it has a pretty extensive menu so it's a great place to go with a large group and sample a bit of everything. \u003c/p>\n\u003cp>I'm still dreaming about a lardo pizza I had a couple of weeks ago at \u003ca href=\"http://www.oenotri.com/\">Oenotri\u003c/a> in downtown Napa. It was so good I ate one and then immediately ordered another. \u003c/p>\n\u003cp>\u003cstrong>HAPPY HOUR\u003c/strong>\u003cbr>\nFavorite local drinking spot would be \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> in North Beach. It's a few blocks from work so it's an ideal place to start the weekend...and I have a little bit of a crush on the chicken wings and the Pimm's Cup with tequila. \u003c/p>\n\u003cp>\u003cstrong>MOM & POP SPOTS\u003c/strong>\u003cbr>\nI am currently obsessed with the \u003ca href=\"http://www.yelp.com/biz/the-fremont-diner-sonoma\">Fremont Diner\u003c/a> in Sonoma. I have to go there ever time I return to Napa. It's the kind of incredibly charming roadside, country spot that is really hard to come by these days. The food is exactly what I want to eat on my days off...non-fussy, comforting dishes made with great ingredients and care. I could wax poetic about the biscuits with ham, homemade jam and mustard. Or the chicken & waffles. And the mac & cheese. Not to mention the milkshakes served in Mason jars. I haven't tried the caramel cake or the fried pies, but they look amazing so they are definitely next on my list. \u003c/p>\n\u003cp>I currently live in Campbell so I have a few favorite places in the South Bay. I'm a big fan of \u003ca href=\"http://www.falafelsdrivein.com/\">Falafel's Drive In\u003c/a>, which has been owned and operated by the same family in San Jose since 1966. The large falafel sandwich with a banana milkshake is my go-to cheap eat. \u003c/p>\n\u003cp>I think one of the best-kept secrets in the Bay Area is \u003ca href=\"http://www.yelp.com/biz/stans-donut-shop-santa-clara\">Stan's Donut Shop\u003c/a> in Santa Clara. It's been around forever--possibly since the 50s--and hasn't changed one bit or lost its old-school vibe. They are ridiculously busy so the doughnuts are always fresh and still warm ever time I get one. I swear I haven't had a better doughnut anywhere in the entire country. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"My guiltiest local food pleasure would definitely be the glazed doughnuts from Stan's. I rarely crave or eat sweets, but this is something I never say no to.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18893/food-secrets-of-deanie-hickox","authors":["5092"],"categories":["bayareabites_63","bayareabites_1807"],"tags":["bayareabites_3998","bayareabites_8521","bayareabites_2983","bayareabites_3997","bayareabites_267","bayareabites_8522","bayareabites_2105"],"label":"bayareabites"},"bayareabites_16758":{"type":"posts","id":"bayareabites_16758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16758","score":null,"sort":[1283526010000]},"guestAuthors":[],"slug":"secrets-from-a-chef-cafe-des-amiss-gordon-drysdale","title":"Secrets from a Chef: Café des Amis's Gordon Drysdale","publishDate":1283526010,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n","blocks":[],"excerpt":"Chef Gordon Drysdale is back in the kitchen, at the newly opened Café Des Amis, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. ","status":"publish","parent":0,"modified":1283470645,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":802},"headData":{"title":"Secrets from a Chef: Café des Amis's Gordon Drysdale | KQED","description":"Chef Gordon Drysdale is back in the kitchen, at the newly opened Café Des Amis, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16758 http://blogs.kqed.org/bayareabites/?p=16758","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/03/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale/","disqusTitle":"Secrets from a Chef: Café des Amis's Gordon Drysdale","path":"/bayareabites/16758/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/gordon-drysdale500.jpg\" alt=\"Gordon Drysdale\" title=\"Gordon Drysdale\" width=\"500\" height=\"569\" class=\"alignnone size-full wp-image-16761\">\u003c/a>\u003c/p>\n\u003cp>Chef \u003cstrong>Gordon Drysdale\u003c/strong> is back in the kitchen, at the newly opened \u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a>, a Union Street restaurant project that he has been working on via his role as Chef & Partner for the locally owned Bacchus Management Group. Drysdale is also in charge of the kitchens at Pizza Antica locations, which recently opened a Santa Monica outpost. Drysdale still fields requests for his trademark dish of Brussels sprouts salad, which he calls an unlikely best seller, \"It's like having rutabaga on the menu, with 100s of thousands of people asking 'when will it be on the menu?'\" adding he's happy to have a popular dish that resonates. The dish first caught notice in the late 1990s, at his much celebrated \u003ca href=\"http://www.facebook.com/group.php?gid=81678378367\">Gordon's House of Fine Eats\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The Favorites\u003c/strong>\u003cbr>\nDrysdale has lived in the Homestead Valley area of Mill Valley for years, with his wife Susie, and two pre-teen sons, Miles, and Monroe. The Rochester, New York native describes the area as \"old timey and cool, very Kerouac-ish.\" He admits that he likes to dine out with the family when he has a day off, but given the chance, \"I'd probably go to Benu tonight if I could, like everyone else.\" The chef has visited \u003ca href=\"http://www.yelp.com/biz/royal-thai-restaurant-san-rafael\">Royal Thai Restaurant\u003c/a> in San Rafael at least 900 times in the past twenty years, and he orders the same three dishes each visit. \"Tofu with spicy green beans and basil; wheat gluten with potato and yellow curry; and ground pork with lime and chili. My older son, Miles gets his own order of the ground pork dish, and Monroe digs into the chicken satay.\" This restaurant gets the highest praise from Drysdale, who said, \"it's the most consistent restaurant I've eaten anywhere. In my life.' \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cactus-cafe-mill-valley\">Cactus Café\u003c/a> in Mill Valley is where Drysdale likes to eat a house salad with \"what tastes like a marjoram laced dressing, very interesting. It comes with a quesadilla, and is very simple. For a son of authentic British stock, this is very easy to take.\" \u003c/p>\n\u003cp>Drysdale deadpans, \"We're always looking for some variation on the theme of white for Monroe: pasta, pizza, and French fries.\" \u003ca href=\"http://www.mamacitasf.com/\">Mamacita\u003c/a> in the Marina keeps his sons happy, where carnitas tacos with guacamole grace the table. \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>Special Occasions, Sweets\u003c/strong>\u003cbr>\nFor his wedding anniversary in October, Drysdale and Susie go to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Chef David Kinch’s food is \"lighter, with more 'unexpected' going on. And the sommelier does the most amazing wine pairings with the food. It's a raw deal that Manresa only has one Michelin star.\" The two also trek to \u003ca href=\"http://www.powellsss.com/go/index.cfm\">Powell's Sweet Shoppe\u003c/a> in Los Gatos, to buy sweet treats for their sons in a store that \"has almost an Eisenhower feel to it.' \u003ca href=\"http://www.miettecakes.com/\">Miette\u003c/a> in the Ferry Building is another go-to for the sweet fixes. \u003c/p>\n\u003cp>\"If I every have another New Year's Eve free, I'd spend it at \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>\" where he was the opening chef for the Doug Biederbeck-Real Restaurant Gold Coast spot. He and Susie spent many a memorable night there, and \"it's flat out magical, and hard to beat expectations here. Doug Biederbeck really draws it out on New Year's.\"\u003c/p>\n\u003cp>\u003cstrong>Produce and The Big Mac\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Marin Farmers Market\u003c/a> is \"for my money, the one to beat,\" said Drysdale. \"There's some charm to the Ferry Plaza... a lot of great things go on there.\" Drysdale packs a bag lunch in his car daily, with \"annoyingly healthy\" carrots, celery, and apples. \"But in that bag, there's always chocolate,\" he said. \"I am a recent devotee and passionate fan of \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>.\" Chocolate is a guilty pleasure, and once a year, he and Susie have a ritual Big Mac with extra pickles from McDonald's. Adding pickles \"makes sure they are making it right then and there, right.\" Still, \"I may never do it again,\" and am loathe to admit it is an item he consumes, even once a year.\u003c/p>\n\u003cp>\u003cstrong>Chefs & Cookbooks That Inspire\u003c/strong>\u003cbr>\n\"I am a lifelong, ardent and passionate believer in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/03/scouting-alice-waters-bay-area-eats/\">Alice Waters\u003c/a>. Of course I am,\" said Drysdale, adding, \"Who isn't?\" He loves the \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse Café\u003c/a>, and the simple pleasure one gets there, that \"you can't get anywhere else. A perfect peach, lightly chilled. Some may deter, but I love a perfect peach sometimes. The \u003ca href=\"http://www.amazon.com/Chez-Panisse-Cookbook-Alice-Waters/dp/0060175834\">Chez Panisse Café cookbook\u003c/a> is wonderful, and I can't wait for the December-January run of steelhead to do steelhead roe.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Drysdale has been using \u003ca href=\"http://www.ciachef.edu/admissions/spotlight/spotlight.asp?iSpotID=450\">Jasper White's\u003c/a> Cooking from New England cookbook for twenty-five years, and also loves the books and restaurants of \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a>. \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a> is another favorite resource, for her \"cool, weird recipes that make me go 'Huh, wow, okay.\"' \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16758/secrets-from-a-chef-cafe-des-amiss-gordon-drysdale","authors":["5092"],"categories":["bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_234","bayareabites_8371","bayareabites_8372","bayareabites_3997","bayareabites_956"],"label":"bayareabites"},"bayareabites_13015":{"type":"posts","id":"bayareabites_13015","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13015","score":null,"sort":[1272989319000]},"guestAuthors":[],"slug":"commis-is-crackin","title":"Commis is Crackin'","publishDate":1272989319,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n","blocks":[],"excerpt":"It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ","status":"publish","parent":0,"modified":1272989439,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1416},"headData":{"title":"Commis is Crackin' | KQED","description":"It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13015 http://blogs.kqed.org/bayareabites/?p=13015","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/","disqusTitle":"Commis is Crackin'","path":"/bayareabites/13015/commis-is-crackin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \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>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13015/commis-is-crackin","authors":["5060"],"categories":["bayareabites_63","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_234","bayareabites_4000","bayareabites_3998","bayareabites_3995","bayareabites_3999","bayareabites_4001","bayareabites_3996","bayareabites_3997","bayareabites_14757"],"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. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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