How To Throw The Country's Most Extravagant Super Bowl Party
Jamie Oliver's Edible Schoolyard Adventure
Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs
Just Say Yes to Marcus Samuelsson’s Memoir, "Yes, Chef"
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A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. 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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. 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There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n","blocks":[],"excerpt":"Shelby Pope talks to the people behind this weekend's $700 Players Super Bowl Tailgate extravaganza.","status":"publish","parent":0,"modified":1547247414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1300},"headData":{"title":"How To Throw The Country's Most Extravagant Super Bowl Party | KQED","description":"Shelby Pope talks to the people behind this weekend's $700 Players Super Bowl Tailgate extravaganza.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106585 http://ww2.kqed.org/bayareabites/?p=106585","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/04/how-to-throw-the-countrys-most-extravagant-super-bowl-party/","disqusTitle":"How To Throw The Country's Most Extravagant Super Bowl Party","path":"/bayareabites/106585/how-to-throw-the-countrys-most-extravagant-super-bowl-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\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>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\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>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106585/how-to-throw-the-countrys-most-extravagant-super-bowl-party","authors":["5566"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1763","bayareabites_91","bayareabites_4"],"tags":["bayareabites_15270","bayareabites_15268","bayareabites_2288","bayareabites_15269","bayareabites_10606","bayareabites_3381"],"featImg":"bayareabites_106583","label":"bayareabites"},"bayareabites_76054":{"type":"posts","id":"bayareabites_76054","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76054","score":null,"sort":[1389108410000]},"guestAuthors":[],"slug":"jamie-olivers-edible-schoolyard-adventure","title":"Jamie Oliver's Edible Schoolyard Adventure","publishDate":1389108410,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs \"delicious.\" Sarah Henry reports on why the British chef swung by the Bay Area and beyond.","status":"publish","parent":0,"modified":1389372366,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1516},"headData":{"title":"Jamie Oliver's Edible Schoolyard Adventure | KQED","description":"Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs "delicious." Sarah Henry reports on why the British chef swung by the Bay Area and beyond.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76054 http://blogs.kqed.org/bayareabites/?p=76054","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/07/jamie-olivers-edible-schoolyard-adventure/","disqusTitle":"Jamie Oliver's Edible Schoolyard Adventure","path":"/bayareabites/76054/jamie-olivers-edible-schoolyard-adventure","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \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>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76054/jamie-olivers-edible-schoolyard-adventure","authors":["5125"],"categories":["bayareabites_752","bayareabites_63","bayareabites_1245","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_234","bayareabites_8729","bayareabites_8726","bayareabites_495","bayareabites_10606","bayareabites_8727"],"featImg":"bayareabites_76146","label":"bayareabites"},"bayareabites_46711":{"type":"posts","id":"bayareabites_46711","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46711","score":null,"sort":[1344351606000]},"guestAuthors":[],"slug":"traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","title":" Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs","publishDate":1344351606,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.","status":"publish","parent":0,"modified":1344393961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1196},"headData":{"title":"Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs | KQED","description":"A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46711 http://blogs.kqed.org/bayareabites/?p=46711","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/","disqusTitle":" Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs","path":"/bayareabites/46711/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46711/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_50","bayareabites_1763","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_1718","bayareabites_9860","bayareabites_10652","bayareabites_10651","bayareabites_10159","bayareabites_10168","bayareabites_10653","bayareabites_10606","bayareabites_9581","bayareabites_10654"],"featImg":"bayareabites_46832","label":"bayareabites"},"bayareabites_46043":{"type":"posts","id":"bayareabites_46043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46043","score":null,"sort":[1342627796000]},"guestAuthors":[],"slug":"just-say-yes-to-marcus-samuelsson%e2%80%99s-memoir-yes-chef","title":" Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\"","publishDate":1342627796,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/yes_chef1.jpg\" alt=\"Yes, Chef\" title=\"Yes, Chef\" width=\"400\" height=\"608\" class=\"alignnone size-full wp-image-46057\">\u003c/a>\u003cbr>\n\u003cem>\"Yes, Chef: a memoir.\" Photo courtesy marcussamuelsson.com\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“Food and flavors have become my first language. Not English, not Swedish, not Amharic...”\u003cbr>\n \u003cem>– Marcus Samuelsson in \u003cstrong>\"Yes, Chef\"\u003c/strong>\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, the award-winning chef and cookbook author who seems to be everywhere at once--including \u003ca href=\"http://www.npr.org/2012/06/28/155909328/marcus-samuelsson-on-becoming-a-top-chef\">NPR’s Fresh Air\u003c/a>, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> and \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, and reading from his new memoir, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\"Yes, Chef,\"\u003c/a> at \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a> and \u003ca href=\"http://www.youtube.com/watch?v=GxcD8hkdFQM\">Google\u003c/a>.\u003c/p>\n\u003cp>The Ethiopian-born chef was raised by a loving, adoptive family in Sweden and went on to garner great success at New York’s \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">Aquavit\u003c/a> and to open his own restaurant, \u003ca href=\"http://redroosterharlem.com/\">Red Rooster\u003c/a>, in Harlem. He recounts his life “chasing flavors” in this compelling memoir, which chronicles his remarkable story, resilient spirit, indomitable work ethic and desire to give back to America, the country he loves and now calls home. \u003c/p>\n\u003cp>Samuelsson grew up in the port city of Göteborg with a Swedish family that adopted him and his sister after they recovered from the tuberculosis that took his mother’s life in Addis Ababa. Samuelsson’s love of cooking was kindled in his Swedish grandmother’s kitchen, where he describes, “The yeasty aroma of freshly baked bread or the tang of drying rose hips hit you as soon as you walked in.” \u003c/p>\n\u003cp>With touching candor, he writes that his heart was broken at age 16, when he was kicked off his beloved soccer team because he was deemed “too small.” Samuelsson then decided to become a chef. In the book, he describes how his singular determination helped him work his way up through professional kitchens in Sweden, Switzerland, France and Austria. Besides painting a vivid picture of the rigors of the professional kitchen, he details the subtle discrimination he faced as he tried to advance to a higher level of restaurant, where his Swedish name might get him a meeting with a chef, but seeing his black skin would suddenly change the agenda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\" alt=\"Marcus_Samuelsson author photo credit Kwaku Alston\" title=\"Marcus_Samuelsson author photo credit Kwaku Alston\" width=\"400\" height=\"570\" class=\"alignnone size-full wp-image-46058\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson, photo credit: Kwaku Alston\u003c/em>\u003c/p>\n\u003cp>His summer working aboard a Norwegian cruise ship was life-changing for Samuelsson as he visited ports of call from Venezuela to Saint Petersburg, always in search of new flavors. He writes passionately of the inspiration he got from tasting local street food: Jamaican grilled fish, Puerto Rican \u003cem>camarones de mofongo\u003c/em> and Mexican tacos and how he kept a notebook with ideas for future dishes he might someday create. Aboard ship, he discovered other culinary traditions. “Norwegians were at the top of the heap, and the Filipinos who cleaned and actually ran the boat were at the bottom,” writes Samuelsson, who even though he was black was considered European. The staff mess hall had two menus: one for the Europeans, one for the Filipinos. But Samuelsson always ordered the latter and thus discovered chicken adobo and beef morcon. \u003c/p>\n\u003cp>Although, he had traveled the world, Samuelsson recounts the moment his plane touched down in New Yorks’s JFK airport, “First thing I noticed was all the black people…second thing I noticed that no one was looking at me differently. No, scratch that: No one was looking at me at all. Right then, I knew I’d come to the right place.”\u003c/p>\n\u003cp>He came to apprentice at New York’s Aquavit in 1994, and by 1995 was its executive chef and the youngest person to win a 3-star rating from the New York Times. In his work at Aquavit, he incorporated the notes he had taken during his travels. “I wanted to find ways to incorporate the efficiencies of Switzerland, the soulfulness of Austria, the reverence for ingredients I learned in France but I wanted to do it with a Swedish accent.”\u003c/p>\n\u003cp>In 1999, while still working at Aquavit, Samuelsson got an invitation to return to Ethiopia for an article for Gourmet Magazine. There, he met his father and 18 siblings for the first time. He eloquently describes how fell he in love with Ethiopian cuisine, especially its signature \u003cem>berbere\u003c/em> spice blend. “It was both masculine and feminine, shouting for attention and whispering at me to come closer.”\u003c/p>\n\u003cp>In 2010 he opened his Harlem restaurant Red Rooster. “I wanted Red Rooster to guard the history of black cooks in America while starting new conversations in food. [My mission] “as a black chef is clear: to document, to preserve, to capture, to inspire and to aspire.” Even though he acknowledges that he is a European immigrant when it comes to racial history, during the 15 years he’s lived in the U.S., he has developed several theories about why kitchens of major American restaurants remain so white, including: \u003cem>The Nest Egg Theory\u003c/em> and \u003cem>The I Didn’t Iron Clothes So You Could Flip Burgers Theory.\u003c/em>\u003c/p>\n\u003cp>Samuelsson’s desire to share his good fortune is evident throughout the book. Since he personally struggled with racism as a black chef, Samuelsson is more open to giving people a chance to prove themselves. In 2000, he met Michael Garrett, who is now his executive chef at Red Rooster. Garrett presented himself as a line cook with two restaurants on his resume, Houlihans and Olive Garden. Samuelsson immediately gave him a job at one of his restaurants when he knew that other chefs wouldn’t have even let him in the door. He explains, “It’s not just that I believe in food that is global. I believe there’s a door that opens from inside any great kitchen, a door that opens out and gives us the world.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\" alt=\"marcus at jardiniere\" title=\"marcus at jardiniere\" width=\"560\" height=\"550\" class=\"alignnone size-full wp-image-46048\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson and Traci des Jardins at the Scandinavian lunch in his honor at Jardinière\u003c/em>\u003c/p>\n\u003cp>Bay Area Bites caught up with Samuelsson at Jardinière last Thursday, where Traci des Jardins’ staff delighted him by preparing a Scandinavian lunch, including \u003cem>roll mops\u003c/em> with cured local sardines and cucumber dill salad and a \u003cem>smørrebrød\u003c/em> trio. Three open faced strips of rye bread topped with veal tongue and tomatoes, salmon, beets and egg and duck liver pate with radishes.\u003c/p>\n\u003cp>Samuelsson, with an impish smile to match his colorful outfit (orange pants, navy pinstripe vest, checkered scarf and jaunty blue fedora) charmed fans by autographing copies of his book, visiting tables and chatting amiably with diners. After lunch he made a few remarks and answered questions. Highlights: “The kitchen is the new living room.” “What is my favorite kitchen tool? A fish spatula.” And, (unfortunately), “no plans to open a Bay Area restaurant.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\" alt=\"marcus samuelsson at jardiniere\" title=\"marcus samulesson at jardiniere\" width=\"560\" height=\"444\" class=\"alignnone size-full wp-image-46049\">\u003c/a>\u003c/p>\n\u003cp>In an interview before last week’s lunch at Jardinière, Samuelsson answered BAB’s range of questions, on being an immigrant, developing his fried chicken recipe, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eating with the hands\u003c/a> and food bloggers. His comments have been edited for clarity and brevity. (Three of his signature recipes follow.)\u003c/p>\n\u003cp>\u003cstrong>You describe Sweden as a total knife and fork culture. In Ethiopia, by contrast, food is served family-style and eaten with the hands. Since you are connected to both cultures, do you feel more like a knife and fork person or a hand person?\u003c/strong> \u003c/p>\n\u003cp>I’m definitely a hand person. When you eat with your hands, it requires other things of you. You eat cleaner. With the ritual, you wash your hands more, then dry them on the towel offered to you. It becomes dining on a different level.\u003cbr>\nAt Red Rooster we serve cornbread that people eat with their hands, of course. We also have a lot of communal dishes -- like uptown chowder, for 6-8 people to share. It’s about breaking bread together as a concept. It could be with a knife and fork. It could be eating with hands. To me, it’s about not being stuck in one narrative of dining, but being open to numerous ways. \u003c/p>\n\u003cp>\u003cstrong>What ingredient or spice is your favorite flavor of the moment?\u003c/strong> \u003c/p>\n\u003cp>I love berbere (\u003cem>recipe for the Ethiopian spice blend follows\u003c/em>), because I learned so much about myself and my life through berbere. Before, it was just another great spice blend, but when I started to travel to Ethiopia and understood my own culture and its rituals, I started to really develop an appreciation for berbere. It is the salt and pepper of Ethiopia; you taste it in snacks, in bread, in spiced butter and cheese and of course over fish and meat. \u003c/p>\n\u003cp>\u003cstrong>You are passionate about chasing flavors and combining different elements from the various cultures that you have explored. Do you have advice for home cooks on deepening or combining flavors?\u003c/strong>\u003c/p>\n\u003cp>The key is to be surrounded by diverse sets of people. Ask your friends and coworkers what to do with the pickles and spices from their parents’ or grandparents’ generation. \u003c/p>\n\u003cp>\u003cstrong>You have personal experience as an immigrant yourself, plus many of the people in the kitchens where you’ve worked have been recent immigrants as well. How would you describe an immigrant’s food journey -- is it about loss, finding comfort, adapting?\u003c/strong>\u003c/p>\n\u003cp>It could be different for an immigrant or a refugee. As an immigrant from an upper middle class Scandinavian country, I can go back four times a year if I really want a herring. It’s definitely a privilege, but the loss is still there. When I don’t get my smoked cod roe fix in the morning, I’m still mad. So as an immigrant, I miss my food from a privileged point of view. \u003c/p>\n\u003cp>Refugees have to fight in a different way, because they can’t go back. So a refugee has almost a spiritual context for their longing for a certain dish. As a refugee, it’s more hardcore. You cannot return. You eat something and feel the loss of your family; you eat something and feel the struggle that you had. \u003c/p>\n\u003cp>My naturalization ceremony was an incredible experience that I wish that every American who bashes their own country could see. As immigrants and refugees, we fight everything to become Americans. It was one of the biggest honors of my life. I shared the room with 250 other people who maybe had to escape through six countries before they came here, or had to hide for twenty years before they could even say that they are here. So that’s the reason a dish tastes yummy to that person; what they’re tasting is the 25 years of loss and journey. That makes the food incredibly delicious and very deep.\u003c/p>\n\u003cp>\u003cstrong>In your book, you had some strong words to say about food bloggers, “…who take the pulse of a restaurant every thirty seconds and sound a death knell if they don’t like the feel of a napkin.” What were you reacting to?\u003c/strong> \u003c/p>\n\u003cp>The majority of food bloggers I think are very good. With the democratization of dining, people will be engaged in many different ways. Twitter, The Chronicle, and radio are just alternate platforms. I’m fine with that as long as it is done with sincerity, care and respect for the place, because it took the person a long time to put it all together. But if it’s the opposite of that and bloggers want to trash the fact that you are kind and positive because it’s easier for them to get a click, then I don’t care for that. Because it’s the livelihood of not only the chefs and owners, it’s the busboy’s livelihood too. I can handle criticism. I come from the hospitality field where you train and you respect because hospitality is the highest art form of giving. I think that bloggers are fantastic…they just need to care as much as I would care about the blog they are putting out. Because you don’t just dismiss the big guy, you’re dismissing the dishwasher too.\u003c/p>\n\u003cp>\u003cstrong>Who are your favorite Bay Area chefs?\u003c/strong>\u003c/p>\n\u003cp>Russell Moore of Camino, who made a great African-inspired menu last night with a lot of soul and spirit.\u003cbr>\nTraci [des Jardins], I’ve known her for a long time and we cooked together 15 years ago. She represents ‘the other’ for me, not just being a male chef. As a member of a minority, you relate to anybody who is ‘other’ and you want that person to succeed.\u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\"> Alice [Waters]\u003c/a> of course. It all started with Alice and \u003ca href=\"http://www.jonathanwaxman.com/\">Jonathan Waxman\u003c/a>. My friend, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. He’s always pushing it. I admire his guts. I have great respect for chef \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. One of my favorite restaurants in the country is \u003ca href=\"http://slanteddoor.com/\">The Slanted Door\u003c/a>. Charles Phan opened the door for ethnic food with a wine list. \u003c/p>\n\u003cp>\u003cstrong>You wrote that coming up with a fried chicken recipe was daunting because you didn’t grow up eating it and so many people have made versions that are so good. How did you go about it?\u003c/strong>\u003c/p>\n\u003cp>By studying, eating a lot of it, taking my time, failing many times. \u003c/p>\n\u003cp>\u003cstrong>What were you aiming for?\u003c/strong>\u003c/p>\n\u003cp>Authorship, by combining respect for the past plus bringing a new nuance to it by curing the chicken the way my grandmother did, by marinating it in buttermilk and coconut milk, frying it on low heat with seasoned oil, using seasoned flour and finishing it off with a shake of a special spice blend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__00601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__006011.jpg\" alt=\"Fried Yardbird - Red Rooster recipe\" title=\"Fried Yardbird recipe\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-46059\">\u003c/a>\u003cbr>\n\u003cem>Red Rooster's \"Fried Yardbird.\" Photo credit: Paul Brissman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Marcus Samuelsson’s FRIED YARDBIRD\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken thighs, skin-on\u003cbr>\n4 chicken drumsticks, skin-on\u003cbr>\n1 cup salt\u003cbr>\n8 cups water\u003cbr>\n1 quart buttermilk\u003cbr>\n3/4 cup coconut milk\u003cbr>\n2 garlic cloves, minced\u003cbr>\n1 tablespoon Chicken Shake \u003cem>(recipe below)\u003c/em>\u003cbr>\n1/2 pound all-purpose flour\u003cbr>\n2 ounces semolina flour\u003cbr>\n1 ounce cornstarch\u003cbr>\n1/2 ounce ground white pepper\u003cbr>\n5 quarts frying oil\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hour.\u003c/p>\n\u003cp>2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator.\u003c/p>\n\u003cp>3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.\u003c/p>\n\u003cp>4. Remove marinating chicken from fridge and allow excess marinade to drip off. \u003c/p>\n\u003cp>5. Roll chicken in breading, shaking off excess.\u003c/p>\n\u003cp>6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F).\u003c/p>\n\u003cp>7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Shake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/8 cup ground garlic\u003cbr>\n1/2 cup celery salt\u003cbr>\n1/2 cup ground cumin\u003cbr>\n1 cup berbere \u003cem>(recipe follows)\u003c/em>\u003cbr>\n1 cup smoked spicy paprika\u003cbr>\n1/8 cup kosher salt\u003cbr>\n1/2 cup ground white pepper\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\nCombine in a mixing bowl and stir until blended.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Berbere spice blend\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong>\t10 mins\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong>\t5 mins\u003cbr>\n\u003cstrong>Total Time:\u003c/strong>\t15 mins \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tsp. coriander seeds\u003cbr>\n1 tsp. fenugreek seeds\u003cbr>\n1/2 tsp. black peppercorns\u003cbr>\n1/4 tsp. whole allspice\u003cbr>\n6 white cardamom pods\u003cbr>\n4 whole cloves\u003cbr>\n1/2 cup dried onion flakes\u003cbr>\n5 dried chiles de árbol, stemmed, seeded,\u003cbr>\nand broken into small pieces\u003cbr>\n3 tbsp. paprika\u003cbr>\n2 tsp. kosher salt\u003cbr>\n1/2 tsp. ground nutmeg\u003cbr>\n1/2 tsp. ground ginger\u003cbr>\n1/2 tsp. ground cinnamon\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.\u003c/p>\n\u003cp>2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.\u003c/p>\n\u003cp>3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info at\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=111259\">\u003cstrong>The Writers' Block at KQED Arts\u003c/strong>\u003c/a>\u003cbr>\nMarcus Samuelsson, James Beard Award recipient and winner of Top Chef Masters, reads a passage from his memoir, Yes, Chef. (Running Time: 09:21)\u003cbr>\n\u003cstrong>Listen to the Reading:\u003c/strong> [audio src=\"http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/165329292/KQED_165329292.mp3\"] \u003c/p>\n\n","blocks":[],"excerpt":"Marcus Samuelsson, the award-winning chef and cookbook author who seems to be everywhere at once--including NPR’s Fresh Air, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at Camino and Jardinière, and reading from his new memoir, \"Yes, Chef,\" at Book Passage and Google. Bay Area Bites caught up with Samuelsson at Jardinière for an interview...Fried Yardbird (chicken) recipe included!","status":"publish","parent":0,"modified":1353357118,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":60,"wordCount":2778},"headData":{"title":"Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\" | KQED","description":"Marcus Samuelsson, the award-winning chef and cookbook author who seems to be everywhere at once--including NPR’s Fresh Air, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at Camino and Jardinière, and reading from his new memoir, "Yes, Chef," at Book Passage and Google. Bay Area Bites caught up with Samuelsson at Jardinière for an interview...Fried Yardbird (chicken) recipe included!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46043 http://blogs.kqed.org/bayareabites/?p=46043","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%e2%80%99s-memoir-yes-chef/","disqusTitle":" Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\"","path":"/bayareabites/46043/just-say-yes-to-marcus-samuelsson%e2%80%99s-memoir-yes-chef","audioUrl":"http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/165329292/KQED_165329292.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/yes_chef1.jpg\" alt=\"Yes, Chef\" title=\"Yes, Chef\" width=\"400\" height=\"608\" class=\"alignnone size-full wp-image-46057\">\u003c/a>\u003cbr>\n\u003cem>\"Yes, Chef: a memoir.\" Photo courtesy marcussamuelsson.com\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“Food and flavors have become my first language. Not English, not Swedish, not Amharic...”\u003cbr>\n \u003cem>– Marcus Samuelsson in \u003cstrong>\"Yes, Chef\"\u003c/strong>\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, the award-winning chef and cookbook author who seems to be everywhere at once--including \u003ca href=\"http://www.npr.org/2012/06/28/155909328/marcus-samuelsson-on-becoming-a-top-chef\">NPR’s Fresh Air\u003c/a>, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> and \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, and reading from his new memoir, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\"Yes, Chef,\"\u003c/a> at \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a> and \u003ca href=\"http://www.youtube.com/watch?v=GxcD8hkdFQM\">Google\u003c/a>.\u003c/p>\n\u003cp>The Ethiopian-born chef was raised by a loving, adoptive family in Sweden and went on to garner great success at New York’s \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">Aquavit\u003c/a> and to open his own restaurant, \u003ca href=\"http://redroosterharlem.com/\">Red Rooster\u003c/a>, in Harlem. He recounts his life “chasing flavors” in this compelling memoir, which chronicles his remarkable story, resilient spirit, indomitable work ethic and desire to give back to America, the country he loves and now calls home. \u003c/p>\n\u003cp>Samuelsson grew up in the port city of Göteborg with a Swedish family that adopted him and his sister after they recovered from the tuberculosis that took his mother’s life in Addis Ababa. Samuelsson’s love of cooking was kindled in his Swedish grandmother’s kitchen, where he describes, “The yeasty aroma of freshly baked bread or the tang of drying rose hips hit you as soon as you walked in.” \u003c/p>\n\u003cp>With touching candor, he writes that his heart was broken at age 16, when he was kicked off his beloved soccer team because he was deemed “too small.” Samuelsson then decided to become a chef. In the book, he describes how his singular determination helped him work his way up through professional kitchens in Sweden, Switzerland, France and Austria. Besides painting a vivid picture of the rigors of the professional kitchen, he details the subtle discrimination he faced as he tried to advance to a higher level of restaurant, where his Swedish name might get him a meeting with a chef, but seeing his black skin would suddenly change the agenda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\" alt=\"Marcus_Samuelsson author photo credit Kwaku Alston\" title=\"Marcus_Samuelsson author photo credit Kwaku Alston\" width=\"400\" height=\"570\" class=\"alignnone size-full wp-image-46058\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson, photo credit: Kwaku Alston\u003c/em>\u003c/p>\n\u003cp>His summer working aboard a Norwegian cruise ship was life-changing for Samuelsson as he visited ports of call from Venezuela to Saint Petersburg, always in search of new flavors. He writes passionately of the inspiration he got from tasting local street food: Jamaican grilled fish, Puerto Rican \u003cem>camarones de mofongo\u003c/em> and Mexican tacos and how he kept a notebook with ideas for future dishes he might someday create. Aboard ship, he discovered other culinary traditions. “Norwegians were at the top of the heap, and the Filipinos who cleaned and actually ran the boat were at the bottom,” writes Samuelsson, who even though he was black was considered European. The staff mess hall had two menus: one for the Europeans, one for the Filipinos. But Samuelsson always ordered the latter and thus discovered chicken adobo and beef morcon. \u003c/p>\n\u003cp>Although, he had traveled the world, Samuelsson recounts the moment his plane touched down in New Yorks’s JFK airport, “First thing I noticed was all the black people…second thing I noticed that no one was looking at me differently. No, scratch that: No one was looking at me at all. Right then, I knew I’d come to the right place.”\u003c/p>\n\u003cp>He came to apprentice at New York’s Aquavit in 1994, and by 1995 was its executive chef and the youngest person to win a 3-star rating from the New York Times. In his work at Aquavit, he incorporated the notes he had taken during his travels. “I wanted to find ways to incorporate the efficiencies of Switzerland, the soulfulness of Austria, the reverence for ingredients I learned in France but I wanted to do it with a Swedish accent.”\u003c/p>\n\u003cp>In 1999, while still working at Aquavit, Samuelsson got an invitation to return to Ethiopia for an article for Gourmet Magazine. There, he met his father and 18 siblings for the first time. He eloquently describes how fell he in love with Ethiopian cuisine, especially its signature \u003cem>berbere\u003c/em> spice blend. “It was both masculine and feminine, shouting for attention and whispering at me to come closer.”\u003c/p>\n\u003cp>In 2010 he opened his Harlem restaurant Red Rooster. “I wanted Red Rooster to guard the history of black cooks in America while starting new conversations in food. [My mission] “as a black chef is clear: to document, to preserve, to capture, to inspire and to aspire.” Even though he acknowledges that he is a European immigrant when it comes to racial history, during the 15 years he’s lived in the U.S., he has developed several theories about why kitchens of major American restaurants remain so white, including: \u003cem>The Nest Egg Theory\u003c/em> and \u003cem>The I Didn’t Iron Clothes So You Could Flip Burgers Theory.\u003c/em>\u003c/p>\n\u003cp>Samuelsson’s desire to share his good fortune is evident throughout the book. Since he personally struggled with racism as a black chef, Samuelsson is more open to giving people a chance to prove themselves. In 2000, he met Michael Garrett, who is now his executive chef at Red Rooster. Garrett presented himself as a line cook with two restaurants on his resume, Houlihans and Olive Garden. Samuelsson immediately gave him a job at one of his restaurants when he knew that other chefs wouldn’t have even let him in the door. He explains, “It’s not just that I believe in food that is global. I believe there’s a door that opens from inside any great kitchen, a door that opens out and gives us the world.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\" alt=\"marcus at jardiniere\" title=\"marcus at jardiniere\" width=\"560\" height=\"550\" class=\"alignnone size-full wp-image-46048\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson and Traci des Jardins at the Scandinavian lunch in his honor at Jardinière\u003c/em>\u003c/p>\n\u003cp>Bay Area Bites caught up with Samuelsson at Jardinière last Thursday, where Traci des Jardins’ staff delighted him by preparing a Scandinavian lunch, including \u003cem>roll mops\u003c/em> with cured local sardines and cucumber dill salad and a \u003cem>smørrebrød\u003c/em> trio. Three open faced strips of rye bread topped with veal tongue and tomatoes, salmon, beets and egg and duck liver pate with radishes.\u003c/p>\n\u003cp>Samuelsson, with an impish smile to match his colorful outfit (orange pants, navy pinstripe vest, checkered scarf and jaunty blue fedora) charmed fans by autographing copies of his book, visiting tables and chatting amiably with diners. After lunch he made a few remarks and answered questions. Highlights: “The kitchen is the new living room.” “What is my favorite kitchen tool? A fish spatula.” And, (unfortunately), “no plans to open a Bay Area restaurant.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\" alt=\"marcus samuelsson at jardiniere\" title=\"marcus samulesson at jardiniere\" width=\"560\" height=\"444\" class=\"alignnone size-full wp-image-46049\">\u003c/a>\u003c/p>\n\u003cp>In an interview before last week’s lunch at Jardinière, Samuelsson answered BAB’s range of questions, on being an immigrant, developing his fried chicken recipe, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eating with the hands\u003c/a> and food bloggers. His comments have been edited for clarity and brevity. (Three of his signature recipes follow.)\u003c/p>\n\u003cp>\u003cstrong>You describe Sweden as a total knife and fork culture. In Ethiopia, by contrast, food is served family-style and eaten with the hands. Since you are connected to both cultures, do you feel more like a knife and fork person or a hand person?\u003c/strong> \u003c/p>\n\u003cp>I’m definitely a hand person. When you eat with your hands, it requires other things of you. You eat cleaner. With the ritual, you wash your hands more, then dry them on the towel offered to you. It becomes dining on a different level.\u003cbr>\nAt Red Rooster we serve cornbread that people eat with their hands, of course. We also have a lot of communal dishes -- like uptown chowder, for 6-8 people to share. It’s about breaking bread together as a concept. It could be with a knife and fork. It could be eating with hands. To me, it’s about not being stuck in one narrative of dining, but being open to numerous ways. \u003c/p>\n\u003cp>\u003cstrong>What ingredient or spice is your favorite flavor of the moment?\u003c/strong> \u003c/p>\n\u003cp>I love berbere (\u003cem>recipe for the Ethiopian spice blend follows\u003c/em>), because I learned so much about myself and my life through berbere. Before, it was just another great spice blend, but when I started to travel to Ethiopia and understood my own culture and its rituals, I started to really develop an appreciation for berbere. It is the salt and pepper of Ethiopia; you taste it in snacks, in bread, in spiced butter and cheese and of course over fish and meat. \u003c/p>\n\u003cp>\u003cstrong>You are passionate about chasing flavors and combining different elements from the various cultures that you have explored. Do you have advice for home cooks on deepening or combining flavors?\u003c/strong>\u003c/p>\n\u003cp>The key is to be surrounded by diverse sets of people. Ask your friends and coworkers what to do with the pickles and spices from their parents’ or grandparents’ generation. \u003c/p>\n\u003cp>\u003cstrong>You have personal experience as an immigrant yourself, plus many of the people in the kitchens where you’ve worked have been recent immigrants as well. How would you describe an immigrant’s food journey -- is it about loss, finding comfort, adapting?\u003c/strong>\u003c/p>\n\u003cp>It could be different for an immigrant or a refugee. As an immigrant from an upper middle class Scandinavian country, I can go back four times a year if I really want a herring. It’s definitely a privilege, but the loss is still there. When I don’t get my smoked cod roe fix in the morning, I’m still mad. So as an immigrant, I miss my food from a privileged point of view. \u003c/p>\n\u003cp>Refugees have to fight in a different way, because they can’t go back. So a refugee has almost a spiritual context for their longing for a certain dish. As a refugee, it’s more hardcore. You cannot return. You eat something and feel the loss of your family; you eat something and feel the struggle that you had. \u003c/p>\n\u003cp>My naturalization ceremony was an incredible experience that I wish that every American who bashes their own country could see. As immigrants and refugees, we fight everything to become Americans. It was one of the biggest honors of my life. I shared the room with 250 other people who maybe had to escape through six countries before they came here, or had to hide for twenty years before they could even say that they are here. So that’s the reason a dish tastes yummy to that person; what they’re tasting is the 25 years of loss and journey. That makes the food incredibly delicious and very deep.\u003c/p>\n\u003cp>\u003cstrong>In your book, you had some strong words to say about food bloggers, “…who take the pulse of a restaurant every thirty seconds and sound a death knell if they don’t like the feel of a napkin.” What were you reacting to?\u003c/strong> \u003c/p>\n\u003cp>The majority of food bloggers I think are very good. With the democratization of dining, people will be engaged in many different ways. Twitter, The Chronicle, and radio are just alternate platforms. I’m fine with that as long as it is done with sincerity, care and respect for the place, because it took the person a long time to put it all together. But if it’s the opposite of that and bloggers want to trash the fact that you are kind and positive because it’s easier for them to get a click, then I don’t care for that. Because it’s the livelihood of not only the chefs and owners, it’s the busboy’s livelihood too. I can handle criticism. I come from the hospitality field where you train and you respect because hospitality is the highest art form of giving. I think that bloggers are fantastic…they just need to care as much as I would care about the blog they are putting out. Because you don’t just dismiss the big guy, you’re dismissing the dishwasher too.\u003c/p>\n\u003cp>\u003cstrong>Who are your favorite Bay Area chefs?\u003c/strong>\u003c/p>\n\u003cp>Russell Moore of Camino, who made a great African-inspired menu last night with a lot of soul and spirit.\u003cbr>\nTraci [des Jardins], I’ve known her for a long time and we cooked together 15 years ago. She represents ‘the other’ for me, not just being a male chef. As a member of a minority, you relate to anybody who is ‘other’ and you want that person to succeed.\u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\"> Alice [Waters]\u003c/a> of course. It all started with Alice and \u003ca href=\"http://www.jonathanwaxman.com/\">Jonathan Waxman\u003c/a>. My friend, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. He’s always pushing it. I admire his guts. I have great respect for chef \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. One of my favorite restaurants in the country is \u003ca href=\"http://slanteddoor.com/\">The Slanted Door\u003c/a>. Charles Phan opened the door for ethnic food with a wine list. \u003c/p>\n\u003cp>\u003cstrong>You wrote that coming up with a fried chicken recipe was daunting because you didn’t grow up eating it and so many people have made versions that are so good. How did you go about it?\u003c/strong>\u003c/p>\n\u003cp>By studying, eating a lot of it, taking my time, failing many times. \u003c/p>\n\u003cp>\u003cstrong>What were you aiming for?\u003c/strong>\u003c/p>\n\u003cp>Authorship, by combining respect for the past plus bringing a new nuance to it by curing the chicken the way my grandmother did, by marinating it in buttermilk and coconut milk, frying it on low heat with seasoned oil, using seasoned flour and finishing it off with a shake of a special spice blend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__00601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__006011.jpg\" alt=\"Fried Yardbird - Red Rooster recipe\" title=\"Fried Yardbird recipe\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-46059\">\u003c/a>\u003cbr>\n\u003cem>Red Rooster's \"Fried Yardbird.\" Photo credit: Paul Brissman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Marcus Samuelsson’s FRIED YARDBIRD\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken thighs, skin-on\u003cbr>\n4 chicken drumsticks, skin-on\u003cbr>\n1 cup salt\u003cbr>\n8 cups water\u003cbr>\n1 quart buttermilk\u003cbr>\n3/4 cup coconut milk\u003cbr>\n2 garlic cloves, minced\u003cbr>\n1 tablespoon Chicken Shake \u003cem>(recipe below)\u003c/em>\u003cbr>\n1/2 pound all-purpose flour\u003cbr>\n2 ounces semolina flour\u003cbr>\n1 ounce cornstarch\u003cbr>\n1/2 ounce ground white pepper\u003cbr>\n5 quarts frying oil\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hour.\u003c/p>\n\u003cp>2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator.\u003c/p>\n\u003cp>3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.\u003c/p>\n\u003cp>4. Remove marinating chicken from fridge and allow excess marinade to drip off. \u003c/p>\n\u003cp>5. Roll chicken in breading, shaking off excess.\u003c/p>\n\u003cp>6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F).\u003c/p>\n\u003cp>7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Shake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/8 cup ground garlic\u003cbr>\n1/2 cup celery salt\u003cbr>\n1/2 cup ground cumin\u003cbr>\n1 cup berbere \u003cem>(recipe follows)\u003c/em>\u003cbr>\n1 cup smoked spicy paprika\u003cbr>\n1/8 cup kosher salt\u003cbr>\n1/2 cup ground white pepper\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\nCombine in a mixing bowl and stir until blended.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Berbere spice blend\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong>\t10 mins\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong>\t5 mins\u003cbr>\n\u003cstrong>Total Time:\u003c/strong>\t15 mins \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tsp. coriander seeds\u003cbr>\n1 tsp. fenugreek seeds\u003cbr>\n1/2 tsp. black peppercorns\u003cbr>\n1/4 tsp. whole allspice\u003cbr>\n6 white cardamom pods\u003cbr>\n4 whole cloves\u003cbr>\n1/2 cup dried onion flakes\u003cbr>\n5 dried chiles de árbol, stemmed, seeded,\u003cbr>\nand broken into small pieces\u003cbr>\n3 tbsp. paprika\u003cbr>\n2 tsp. kosher salt\u003cbr>\n1/2 tsp. ground nutmeg\u003cbr>\n1/2 tsp. ground ginger\u003cbr>\n1/2 tsp. ground cinnamon\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.\u003c/p>\n\u003cp>2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.\u003c/p>\n\u003cp>3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.\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>More Info at\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=111259\">\u003cstrong>The Writers' Block at KQED Arts\u003c/strong>\u003c/a>\u003cbr>\nMarcus Samuelsson, James Beard Award recipient and winner of Top Chef Masters, reads a passage from his memoir, Yes, Chef. (Running Time: 09:21)\u003cbr>\n\u003cstrong>Listen to the Reading:\u003c/strong> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/165329292/KQED_165329292.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46043/just-say-yes-to-marcus-samuelsson%e2%80%99s-memoir-yes-chef","authors":["5283"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_12"],"tags":["bayareabites_10544","bayareabites_10605","bayareabites_9033","bayareabites_10158","bayareabites_330","bayareabites_2008","bayareabites_10606","bayareabites_10608","bayareabites_10609","bayareabites_10545","bayareabites_9961","bayareabites_1251","bayareabites_10612"],"featImg":"bayareabites_46046","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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