TV Watch: Local "Culinary Jams" on Moveable Feast With Fine Cooking
Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours
Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life
Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club
Food Secrets of Prospect's Chef Ravi Kapur
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Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=kkicMBSiOo8]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n","blocks":[],"excerpt":"This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.","status":"publish","parent":0,"modified":1379350048,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1492},"headData":{"title":"TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking | KQED","description":"This month marks the launch of a new 13-episode TV series on PBS that definitely subscribes to the “go local” theme while highlighting the skills of some noteworthy Bay Area chefs. The San Francisco episode premieres September 14 but airs on KQED 9 Saturday September 21.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"69941 http://blogs.kqed.org/bayareabites/?p=69941","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/14/tv-watch-local-culinary-jams-on-moveable-feast-with-fine-cooking/","disqusTitle":"TV Watch: Local \"Culinary Jams\" on Moveable Feast With Fine Cooking ","path":"/bayareabites/69941/tv-watch-local-culinary-jams-on-moveable-feast-with-fine-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/moveable-feast-dinner1000.jpg\" alt=\"Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"563\" class=\"size-full wp-image-70122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Jeffrey Saad, Cortney Burns and Pete Evans with dinner guests. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>This month marks the launch of a new \u003ca href=\"http://www.pbs.org/food/shows/moveable-feast-with-fine-cooking/\">13-episode TV series on PBS\u003c/a> that definitely subscribes to the \"go local\" theme while highlighting the skills of some noteworthy Bay Area chefs. \u003ca href=\"http://www.finecooking.com/moveablefeast/\">\u003cem>Moveable Feast With Fine Cooking\u003c/em>\u003c/a> is hosted by \u003ca href=\"http://www.peteevans.com.au/\">Pete Evans\u003c/a>, who sports a too-cute Australian accent and says things like “\u003ca href=\"http://en.wikipedia.org/wiki/Bob%27s_your_uncle\">Bob’s your uncle\u003c/a>” while cooking. He is a celebrity chef, author and restaurateur in his native land and adds a mellow touch and marked enthusiasm to the TV screen. \u003c/p>\n\u003cp>The series is a collaboration between \u003ca href=\"http://www.finecooking.com/\">Fine Cooking magazine\u003c/a> and Boston’s \u003ca href=\"http://www.wgbh.org/foodwine/index.cfm\">WGBH\u003c/a>. Each episode is set up for chefs and food experts to do something called \"culinary jams\" -- as good a descriptor as any for this type of creative journey that gives visual insight into a region's \u003cem>terroir\u003c/em>. A San Francisco episode that ends with a spice-centric group dinner at Cookhouse premieres on Saturday, September 14 (airs on KQED 9 Sat, Sep 21 at 8:30am) and features \u003ca href=\"http://www.bartartine.com/chef/\">Cortney Burns\u003c/a> and \u003ca href=\"http://www.jeffreysaad.com/\">Jeffrey Saad\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.finecooking.com/moveablefeast/episodes/cookhouse-san-francisco-california/\">\u003cstrong>Pete Evans said of the episode:\u003c/strong>\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"I think all chefs and food lovers have a soft spot for San Fran. I love the diversity and the push for organic and sustainable practices. Cortney Burns and Jeffrey Saad definitely know their town, and today was all about spice. We decided on a menu that would highlight cooking’s greatest secret... the use of intoxicating ingredients that turn humble ingredients into the sublime, with little fuss. Jeffrey played with galangal and shrimp to create a dish that anyone could master to rave reviews.\" \u003c/p>\n\u003cp>\"Meanwhile, Cortney's turning \u003ca href=\"http://www.tcho.com/\">TCHO\u003c/a>’s (a San Francisco chocolate maker) chocolate into a spice enhanced dessert with chili, ginger and other exotic/tantalizing spices from this amazing planet we share. And lastly, I thought I would take the humble roast chicken and give it a makeover with an Indonesian spice mix of turmeric, ginger, garlic, chili and kaffir lime.\"\u003c/p>\u003c/blockquote>\n\u003cp>There is a slightly staged vibe to the program and one can see that the chefs were well coached to give thoughtful, detailed remarks. Each chef diligently explains cooking tips like why they want to obtain fresh spices, or how important it is to season shellfish before putting it into a hot pan. Cortney Burns verbally riffs on the use of ginger and spicy heat in her intriguing forbidden rice \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate dessert, and it is pleasing to see a female cook with definite chops get her share of the culinary spotlight or 'jam' as it were. As far as TV goes, the show is a fresh take on learning about how chefs operate and think while they search for ingredients and put them to good use in the kitchen—no irritating competition, trash talk, or judges here. Just cooking and feasting with chefs and their friends.\u003c/p>\n\u003cfigure id=\"attachment_70120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/checfs-moveablefeast1000.jpg\" alt=\"Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Pete Evans and Cortney Burns at Cookhouse. Photo courtesy of Moveable Feast with Fine Cooking\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch a preview of the series:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kkicMBSiOo8'\n title='//www.youtube.com/embed/kkicMBSiOo8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other chefs highlighted on Moveable Feast With Fine Cooking: \u003ca href=\"http://kqed.org/jacquespepin\">Jacques Pepin\u003c/a> (a familiar TV face to us all by now), \u003ca href=\"http://www.tvguide.com/tvshows/a-moveable-feast-with-fine-cooking-2013/episode-1-season-1/seattle-wa-chefs-tom-douglas-and-thierry-rautureau/583874\">Tom Douglas and Thierry Rautureau\u003c/a>, \u003ca href=\"http://www.annisarestaurant.com/people.htm\">Anita Lo\u003c/a>, \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, \u003ca href=\"http://www.barbutonyc.com/bios.html\">Jonathan Waxman\u003c/a>, and \u003ca href=\"http://ateranyc.com/people/matthew-lightner/\">Matt Lightner\u003c/a>. The Bay Area jammers include \u003ca href=\"http://en.wikipedia.org/wiki/Christopher_Kostow\">Christopher Kostow\u003c/a>, \u003ca href=\"http://www.wisesonsdeli.com/about.html\">Leo Beckerman and Evan Bloom\u003c/a>; \u003ca href=\"https://twitter.com/RaviKapur\">Ravi Kapur\u003c/a> (who pulls off a beach banquet for 150), father-son team Chefs \u003ca href=\"http://www.marcforgione.com/who/\">Marc and Larry Forgione\u003c/a> with \u003ca href=\"http://www.chefscottsamuel.com/biography.html\">Scott Samuel\u003c/a>; and Sonoma powerhouse chefs \u003ca href=\"http://blackpigmeatco.com/\">Duskie Estes\u003c/a> and \u003ca href=\"http://starkrestaurants.com/about.html\">Mark Stark\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites caught up with some of the local Bay Area chefs to find out what the Moveable Feast filming process was like. Their comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like to work around the clock and access amazing ingredients for the TV production? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> The show was a simple representation of ingredients I work with every day in a region with incredible resources at my fingertips. This is how we cook everyday at The Restaurant, in a more elevated sense perhaps.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> We had a great time visiting our good friend Taylor Boetticher over at \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> and were able to showcase our favorite charcuterie maker. Taylor makes our all-beef salami & we really enjoy working with him because he's so invested in each product he makes and so driven to make each one the best it can be, even if it means tinkering with recipes after he has a product that most people will find to be excellent.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong>The treasure hunt for the best ingredients is the true pleasure of cooking. It is the journey that brings you to the kitchen. I was traveling with my wife in Thailand last year and was determined to find the best of every dish on the streets. I was intrigued by the art of the balance between sweet, salty, bitter and sour (plus a little heat!) that the Thai bring. Coconut milk is the new \"cream\" and brings a subtle richness to every dish. The fish sauce was the salt and \u003cem>umami\u003c/em>, and the galangal root the aromatic bitter. Each ingredient is overwhelming on its own but together they make magic, taking your tongue on a mystery ride of pleasure. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How is the filming similar and different than restaurant cooking?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> It was interesting, I’ve never been on a show like that before where you were demoing a dish outdoors. The stopping and starting threw me off, but we got the hang of it towards the end. \u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> This was a new experience for us -- we'd never cooked on television or in front of a crowd. You really have to think about each step and why you do it the way you do and how to make it more deliberate for the viewer. There were a couple of shots we had to do multiple times which is something we were not used to but the crew was great and the whole thing was much more organic than I expected. Of course, we were cooking for our friends which makes things a little more mellow but being able to cook shoulder to shoulder with Christopher and Pete was an amazing experience we are most humbled by.\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Shooting the show was a blast. Pete Evans brought his down-under \"no worries\" joy to the group. We learned from each other while cooking away. What was different than restaurant cooking was the fact that we were cooking for a huge group of friends. It was more like a dinner party (with the usual intensity of timing that comes with that!) than a restaurant setting. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Many times in TV cooking shows there are goofs--someone packed cilantro instead of mint, or the pizzelle is not sealed, so ice cream is melting while you eat it, and you have to keep smiling and talking. Anything like that happen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Christopher Kostow:\u003c/strong> Honestly, I was really surprised that something like that didn’t happen! When I pulled the casserole out of the oven and flipped the pan over onto a plate, I was so sure it was going to be broken or stick to the pan. It came out perfectly, just gorgeous, and we got that on tape.\u003c/p>\n\u003cp>\u003cstrong>Evan Bloom:\u003c/strong> Fortunately, I was so nervous when I packed up our things that I double and triple checked everything and we were set!\u003c/p>\n\u003cp>\u003cstrong>Jeffrey Saad:\u003c/strong> Chaos is in our blood or we could never be in the restaurant business! We were goofs in general but as far as the food went, we were surprisingly goof-free! If I had to pick something I would say that the stove did not have the BTU's (volume of hot gas) I needed for the wok. That is the key to great wok cooking. As a result I had to get the wok smoking hot and do multiple smaller batches to feed the group of 20. \u003c/p>\n\u003cp>\u003cstrong>Program Information\u003c/strong>:\u003cbr>\nWebsite: \u003ca href=\"http://www.finecooking.com/moveablefeast/\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FineCookingTV\">Moveable Feast with Fine Cooking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/finecookingtv\">@FineCookingTV\u003c/a>\u003c/p>\n\u003ch3>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21732\">Moveable Feast with Fine Cooking airs on KQED 9\u003c/a>\u003c/h3>\n\u003cp>\u003cstrong>Here are the episodes currently scheduled to air on KQED 9.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.finecooking.tv/moveablefeast/schedule.aspx\">Find out airing schedule on other local PBS stations\u003c/a>\u003c/p>\n\u003cp>Sat, Sep 14, 2013 -- 8:30am\u003cbr>\nSeattle, WA: Chefs Tom Douglas and Thierry Rautureau \u003c/p>\n\u003cp>Sat, Sep 21, 2013 -- 8:30am\u003cbr>\nSan Francisco, CA: Chefs Jeffrey Saad and Cortney Burns \u003c/p>\n\u003cp>Sat, Sep 28, 2013 -- 8:30am\u003cbr>\nMillstone Farm, CT: Chefs Jacques Pepin, Bill Taibe and Tim LaBant\u003c/p>\n\u003cp>Sat, Oct 5, 2013 -- 8:30am\u003cbr>\nCulinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel \u003c/p>\n\u003cp>Sat, Oct 12, 2013 -- 8:30am\u003cbr>\nWestport, MA: Chef Chris Schlesinger and Doc Willoughby\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>Sat, Oct 26, 2013 -- 8:30am\u003cbr>\nSecret Sea Cove, CA: Chef Ravi Kapur \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69941/tv-watch-local-culinary-jams-on-moveable-feast-with-fine-cooking","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_2638","bayareabites_2090","bayareabites_1875","bayareabites_1593"],"tags":["bayareabites_12364","bayareabites_12368","bayareabites_12370","bayareabites_9154","bayareabites_12365","bayareabites_12367","bayareabites_9155","bayareabites_12366","bayareabites_12371","bayareabites_9242","bayareabites_12369"],"featImg":"bayareabites_70121","label":"bayareabites"},"bayareabites_66881":{"type":"posts","id":"bayareabites_66881","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66881","score":null,"sort":[1375887649000]},"guestAuthors":[],"slug":"liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours","title":"Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours","publishDate":1375887649,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n","blocks":[],"excerpt":"Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.","status":"publish","parent":0,"modified":1376075950,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1970},"headData":{"title":"Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours | KQED","description":"Liam Mayclem is media star behind The Foodie Chap series and has cooked with the world’s top chefs. Mayclem is now giving behind-the-scenes culinary tours in San Francisco, a food-meets-travel trend that is growing in popularity throughout the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"66881 http://blogs.kqed.org/bayareabites/?p=66881","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/07/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours/","disqusTitle":"Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours","path":"/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67517\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\">\u003cimg class=\"size-full wp-image-67517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/liam-mayclem-ontour.jpg\" alt=\"Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem, host of the \"Inside the Kitchen\" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s \u003ca href=\"http://sanfrancisco.cbslocal.com/category/eye-on-the-bay/\">\"Eye on The Bay\"\u003c/a> and \u003ca href=\"http://sanfrancisco.cbslocal.com/category/foodie-chap/\">Foodie Chap\u003c/a> series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. \u003ca href=\"http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?pagewanted=all&_r=0\">Culinary tours are all the rage now\u003c/a> and Mayclem has signed a deal to host \u003ca href=\"http://www.anyroad.com/insidethekitchen\">\"Inside the Kitchen\" tours\u003c/a> with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem's food tour is included in an episode.\u003c/p>\n\u003cp>Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I took the 90210 star for a tasty stretch of 94110 -- Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: \u003ca href=\"http://missioncheese.net/\">Mission Cheese\u003c/a> (wine and fromage), \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> (beer paired perfectly with seasonal offerings), \u003ca href=\"http://tacolicious.com/\">Tacolicious\u003c/a> (tequila & tacos), \u003ca href=\"http://craftsman-wolves.com/\">Craftsman & Wolves\u003c/a> (sweet ending & vino).\u003c/p>\n\u003cp>Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears -- it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice -- the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.\u003c/p>\n\u003cfigure id=\"attachment_67515\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\">\u003cimg class=\"size-full wp-image-67515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Hollywood-and-Vines-Parallel-priestly.jpg\" alt=\"Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend? \u003c/strong>\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>Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a \u003ca href=\"http://www.ellipsespr.com/index.php/about-us/\">PR pal\u003c/a> and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.\u003c/p>\n\u003cp>So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at \u003ca href=\"http://www.tonyspizzanapoletana.com/\">Tony’s Pizza Napoletana\u003c/a>) and a post-tour chef's table dinner with Chef Michael Rotondo at \u003ca href=\"http://parallel37sf.com/\">Parallel 37\u003c/a> at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are \u003ca href=\"https://www.anyroad.com/tours/ITK-Valencia-Street\">Valencia Street: Gourmet Corridor\u003c/a> (August 10); \u003ca href=\"https://www.anyroad.com/tours/ITK-Taste-Of-San-Francisco\">A Taste of San Francisco\u003c/a> (August 17); \u003ca href=\"https://www.anyroad.com/tours/ITK-San-Franciscos-China\">San Francisco’s China\u003c/a> (August 24); and \u003ca href=\"https://www.anyroad.com/tours/ITK-Craft-Of-The-Cocktail\">The Craft of the Cocktail\u003c/a> (August 31).\u003c/p>\n\u003cfigure id=\"attachment_67545\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\">\u003cimg class=\"size-full wp-image-67545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tour.jpg\" alt=\"Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\" width=\"1000\" height=\"665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What are the other food & drink trends you see these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.\u003c/p>\n\u003cp>Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are \u003ca href=\"http://www.ricepaperscissors.com/\">Rice, Paper, Scissors\u003c/a> and Creole night at The Residence.\u003c/p>\n\u003cp>Being bi-coastal is a trend -- Danny Bowen of \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese\u003c/a>, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, \u003ca href=\"http://www.luckyrice.com/\">Lucky Rice\u003c/a> by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.\u003c/p>\n\u003cp>The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>), Greg Lindgren and Jon Gasparini (\u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> and \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>), Jeff Hollinger and Jonny Raglin (\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a>) and \u003ca href=\"http://www.bonvivants-sf.com/\">The Bon Vivants\u003c/a> (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails... but it’s cocktails first and then the food!\u003c/p>\n\u003cfigure id=\"attachment_67520\" class=\"wp-caption aligncenter\" style=\"max-width: 499px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\">\u003cimg class=\"size-full wp-image-67520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/checkplease.jpg\" alt=\"Liam Mayclem on Check, Please! Bay Area. \" width=\"499\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liam Mayclem on Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You were on \u003ca href=\"http://www.youtube.com/watch?v=oJXRH-yCheE\">Check, Please! Bay Area\u003c/a>. What was that experience like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/\">Leslie Sbrocco\u003c/a>. She is a lovely lady who enjoys food and vino as much as me. I adore her. I \u003ca href=\"http://blogs.kqed.org/checkplease/2007/11/08/la-folie-reviews/\">spoke of my love for Chef Roland Passot’s La Folie\u003c/a> and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples... I mean viewers!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you cook at home?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize -- it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights -- Best Shepherd’s Pie with Chef Roland Passot.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who is your partner and how did you meet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal's house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> Here are spots I have eaten at recently and enjoyed:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>New spot:\u003c/strong> \u003ca href=\"http://www.coquetasf.com/\">Coqueta\u003c/a>. Every dish was bangin' with flavor.\u003c/li>\n\u003cli>\u003cstrong>At the counter:\u003c/strong> \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Bartenders with tenure and mad bar skills -- and you can eat the whole menu.\u003c/li>\n\u003cli>\u003cstrong>Cheap eats:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/the-galley-san-francisco\">The Galley\u003c/a> at Clooney's with Chef Justin Navarro-- pub grub with flair and surprises. His French onion soup sandwich -- wow!\u003c/li>\n\u003cli>\u003cstrong>Neighborhood spot:\u003c/strong> \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley: Solid food with a non-fussy inviting vibe.\u003c/li>\n\u003c/ul>\n\u003cp>My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called \u003cem>Veau et champignon a la crème\u003c/em> changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mayclem:\u003c/strong> My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.\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>I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66881/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2090","bayareabites_1807","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_12117","bayareabites_11449","bayareabites_12118","bayareabites_12110","bayareabites_9903","bayareabites_9242","bayareabites_12111","bayareabites_9966"],"featImg":"bayareabites_67516","label":"bayareabites"},"bayareabites_41225":{"type":"posts","id":"bayareabites_41225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"41225","score":null,"sort":[1333696368000]},"guestAuthors":[],"slug":"public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","publishDate":1333696368,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n","blocks":[],"excerpt":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","status":"publish","parent":0,"modified":1333696368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1700},"headData":{"title":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life | KQED","description":"The upcoming 2012 baseball season means SF Giants fans will eat and celebrate at AT&T Park. Public House’s new Executive Chef Chris Wade talks about baseball, food, his pastry chef wife and his local food favorites.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"41225 http://blogs.kqed.org/bayareabites/?p=41225","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/04/06/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life/","disqusTitle":"Public House’s New Executive Chef Chris Wade Talks Baseball, Food and Married Life ","path":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chris-wade-sarah3002.jpg\" alt=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" title=\"Chefs Sarah and Chris Wade. Photo: Louis Anthony Photography\" width=\"300\" height=\"451\" class=\"alignleft size-full wp-image-41293\">\u003c/a>\u003ca href=\"http://sanfrancisco.giants.mlb.com/schedule/index.jsp?c_id=sf#y=2012&m=4&calendar=DEFAULT\">The San Francisco Giants\u003c/a> home opener game will be at AT&T Park on Friday, April 13. \u003ca href=\"http://publichousesf.com/\">Public House\u003c/a> is the ballpark’s restaurant and pub with a full bar and over 75 different beers and ales. Just in time for game day, Public House has streamlined its menu and food options. Customers can use a secret door leading from the restaurant into AT&T Park, with a “Grab-n-Go” food and drink station. Chris Wade, 28, is the new Executive Chef for Public House, and is working with \u003ca href=\"http://tracidesjardins.com/\">Chef Traci Des Jardins\u003c/a> and Sous Chef Jorge Lumbreras to update the beer-friendly menu. \u003c/p>\n\u003cp>Before taking the helm at Public House, Wade worked at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"http://www.postrio.com/\">Postrio\u003c/a> and for the \u003ca href=\"http://www.plumpjack.com/plumpjack/\">Plumpjack Group\u003c/a>. The \u003ca href=\"http://san-francisco.chefs.com/\">California Culinary Academy\u003c/a> grad also worked with \u003ca href=\"http://bostonchefs.com/restaurant/No9Park/chef/patrick-campbell/\">Patrick Campbell\u003c/a> and \u003ca href=\"http://barbaralynch.com/\">Barbara Lynch\u003c/a> at \u003ca href=\"http://www.no9park.com/\">No. 9 Park\u003c/a> in Boston; Massachusetts is his home state. After No. 9 Park, he moved to Philadelphia to work for Michael Solomonov at \u003ca href=\"http://www.zahavrestaurant.com/\">Zahav\u003c/a>. It was from Philadelphia that he and his wife Sarah, a pastry chef, decided to return to San Francisco to work at Prospect. The Wades have been married a year and a half and live in the lower Haight. \u003c/p>\n\u003cp>On Monday, April 9, he will be cooking a special “Welcome Back, San Francisco Giants” $49 three course prix-fixe dinner at \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, which is Des Jardins’ French-influenced Civic Center restaurant. Three artisanal beers selected by Bar Manager Greg Stone are included, and Passover and vegetarian options are available. Wine pairings will be available on request. Reservations can be made at (415) 861-5555. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/public-house-exterior1000-150x150.jpg\" alt=\"King Street View of the Public House Bar\" title=\"King Street View of the Public House Bar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41270\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/ChrisWade-Traci1000-150x150.jpg\" alt=\"Chefs Chris Wade and Traci Des Jardins\" title=\"Chefs Chris Wade and Traci Des Jardins\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41264\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Here is the menu:\u003c/strong>\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>Zuckerman's Asparagus Salad,\u003cbr>\nMacaroni and Cheese Croutons and Spicy Tomato Vinaigrette\u003cbr>\n••••••••\u003cbr>\nBeer Braised Pork Cheeks,\u003cbr>\nToasted Barley Risotto, Fava Beans and Crispy Onion Strings\u003cbr>\n••••••••\u003cbr>\nOld Rasputin Brownie Sundae,\u003cbr>\nChocolate Covered Potato Chip Ice Cream and Salted Caramel Sauce\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> interviewed Chris Wade in person and via telephone.\u003c/p>\n\u003cp>\u003cstrong>What was it like coming up with new Public House menu items (sliders, sandwiches, pretzels and potato chip crusted mac & cheese) that are game day friendly?\u003c/strong>\u003cbr>\nI wanted to make it easier for people to order, so that they could take the food with them to the game. \u003c/p>\n\u003cp>I’m trying to make the food my own. That’s kind of hard, but getting there is also fun. I’m making the food a little more technique based. So it’s still frying, but done in a more thoughtful way. (Wade uses leftover potato skins rather than Panko crumbs to make his croquettes, a green way of thinking that gives the fried exterior a pleasant crunch). \u003c/p>\n\u003cp>You’ll see stuff that I enjoy eating: deviled eggs and mac and cheese. My favorite things to make here are the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">4505 Meats\u003c/a> sliders and the mac and cheese. (Wade’s recipe for Potato Chip Crusted Macaroni and Cheese Bites is featured below). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/devileggs-700-150x150.jpg\" alt=\"Deviled Eggs, Pico de Gallo and Bacon\" title=\"Deviled Eggs, Pico de Gallo and Bacon\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41266\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/chorizofritters1000-150x150.jpg\" alt=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" title=\"Chorizo and jalapeno fritters with roasted jalapeno salsa\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41263\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/corndogs1000-150x150.jpg\" alt=\"Mini Corn Dogs\" title=\"Mini Corn Dogs\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41265\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/pretzelbites1000-150x150.jpg\" alt=\"Soft pretzel bites\" title=\"Soft pretzel bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41269\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nuts1000-150x150.jpg\" alt=\"Peanuts\" title=\"Peanuts\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41268\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000-150x150.jpg\" alt=\"Potato chip crusted mac and cheese square with other bar bites\" title=\"Potato chip crusted mac and cheese square with other bar bites\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-41267\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will you do with your staff to prepare for the baseball season?\u003c/strong>\u003cbr>\nThe Bay Bridge series on April 2 and 4 gave us a chance for “all hands on deck” practice runs. We overstaffed those days so that the crew can see what happens on game day. It’s a good way to produce things in a timely fashion and to get grouped.\u003c/p>\n\u003cp>\u003cstrong>How did you and your wife Sarah meet?\u003c/strong>\u003cbr>\nWe met at Postrio, when she was working pastry and I was working the savory stations. We’ve worked together for Barbara Lynch, and then in Philly. She’s the pastry chef at Prospect. \u003c/p>\n\u003cp>\u003cstrong>Where did you go on your honeymoon?\u003c/strong>\u003cbr>\nWe’re both big beach people, so we went to Kona Village, to a place that had no TVs. We had a relaxing beach trip together. It was later knocked out by the \u003ca href=\"http://www.konavillage.com/\">tsunami\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a> is one of your mentors. He is one of the reasons you and Sarah returned to San Francisco. What was the move from one coast to the next like?\u003c/strong>\u003cbr>\nI was texting and keeping in touch with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/\">Ravi\u003c/a> after working with him at Boulevard. Sarah and I were visiting SF from Philly for our friend's wedding. I met with Ravi and talked to him about Prospect. Sarah and I were toying with coming back here anyway. It turned out that Prospect’s Sous Chef had to get back to New York. To begin working at Prospect right away, I left Philly two days after our honeymoon. Sarah puts up with quite a bit, because I had to rush out here to make it happen. I slept on a friend’s couch for one month while she moved everything out here. We spent our first month as a married couple apart. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://wholefoodsmarket.com/stores/soma/\">Whole Foods\u003c/a>, for seafood.\u003cbr>\nI go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building Farmers’ Market\u003c/a>, too. Baby fava beans are my favorite thing of the year. They’re only here for two weeks out of the year. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night spots?\u003c/strong>\u003cbr>\nWe go in phases. Right now, it’s an Asian phase. \u003ca href=\"http://www.yelp.com/biz/halu-san-francisco\">Halu\u003c/a> is good, for all the yakitori and ramen. We live four buildings away from \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>, and I like to support it. I’ve been going there for a long time. My favorite day off is to go to \u003ca href=\"http://rosamundesausagegrill.com/haight-street\">Rosamunde\u003c/a>, then Toronado, and then to \u003ca href=\"http://www.amoeba.com/\">Amoeba Records\u003c/a>.\u003c/p>\n\u003cp>We go to \u003ca href=\"http://www.maven-sf.com/\">Maven\u003c/a> a lot for the drinks, since we know the folks there from Prospect. They have a pretty decent selection.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite day of the year is Thanksgiving, because of the food. One year, we did a cassoulet Thanksgiving, with family, which is less traditional food-wise. We’ve had good Thanksgiving meals with restaurant friends, too.\u003c/p>\n\u003cp>We try to eat healthy at home, so it’s a lot of salad, grains, fish, and chicken. We do love \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>’s steak, meat, and pork chops. Their porchetta was really good... we ate it in less than five minutes, with veggie sides. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream. I could eat a quart every day. I love all flavors of ice cream. We serve \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\">Humphry Slocombe\u003c/a> at Public House. At home, I get Ben & Jerry’s full fat ice cream. I love soft serve, too.\u003c/p>\n\u003cp>\u003cstrong>What else is new?\u003c/strong>\u003cbr>\nWe’re in the process of getting a chocolate lab (dog). I had Labrador dogs as a kid. Sarah had a golden retriever, but that’s too much for me... all that hair.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/groupshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mac-n-cheese-bites560.jpg\" alt=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" title=\"Potato Chip Crusted Mac and Cheese Square with other Bar Bites\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-41257\">\u003c/a>\u003cbr>\n\u003cem>Potato Chip Crusted Macaroni and Cheese Square with other Bar Bites\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Potato Chip Crusted Macaroni and Cheese Bites with Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 30 bites (enough for 10 people as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>Cheese Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2oz butter\u003cbr>\n2oz flour\u003cbr>\n2 cup heavy cream\u003cbr>\n1/2 cup of each cheese grated, white cheddar, provolone, Gruyere, and Monterey Jack\u003cbr>\n1/2 tsp. cayenne\u003cbr>\nSalt and pepper to taste (approx. 1 TBSP salt and 1/2 tsp. pepper)\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMake a roux with the butter and flour in a small heavy bottomed saucepan. At the same time bring the cream to a simmer in a medium heavy bottomed saucepan over medium heat. Once the cream is hot, carefully whisk in the roux and allow to cook for 5 minutes to thicken. Add the grated cheeses, cayenne, salt, and pepper, and whisk vigorously to incorporate. Turn the heat down to low and allow cheese to melt to a smooth consistency, whisking regularly to prevent scorching. Once cheese is melted and homogenous, turn off heat but keep sauce warm.\u003c/p>\n\u003cp>\u003cstrong>Macaroni\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 QT raw elbow macaroni\u003cbr>\n1.5 gallons water\u003cbr>\n1 cup salt\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBring the water and salt to a rolling boil. Add macaroni and cook for 2 minutes less then directed to on the package. Once cooked strain and rinse with cold water to stop the macaroni from cooking.\u003c/p>\n\u003cp>Once macaroni is cooked, fold it into the warm cheese sauce and cook together over low heat, stirring constantly with a wooden spoon or heat resistant spatula. When macaroni is tender remove the pan from heat and slowly pour macaroni and cheese mixture into an 8x10 inch sheet tray or baking dish that has been generously sprayed with nonstick spray. Place in the refrigerator to cool overnight. The next day cut around the edge of the pan to help release the block of macaroni and cheese and unmold it onto a cutting board. Portion into 1.5 inch squares and return to the refrigerator until ready to bread.\u003c/p>\n\u003cp>\u003cstrong>Breading\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup panko\u003cbr>\n1 cup crushed potato chips\u003cbr>\n1 cup all purpose flour\u003cbr>\n3 eggs beaten\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine panko and potato chips in a food processor and pulse until chips and panko are roughly the same size. Take portioned macaroni and cheese one at a time and toss lightly in the flour, then dip in the beaten egg mixture, and then toss in the potato chip/panko crust.\u003c/p>\n\u003cp>Once all bites have been breaded cook them in a fryer or Dutch oven filled with rice bran oil set to 350F until crust is golden brown (approx. 4 minutes). Strain onto a paper towel and lightly sprinkle with kosher salt. Serve immediately with your choice of dipping sauce (we use a spicy tomato jam) or as a crouton substitute with a salad.\u003c/p>\n\u003cp>\u003cstrong>Tomato Jam\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cloves garlic\u003cbr>\n1/4 white onion\u003cbr>\n1 TBSP olive oil\u003cbr>\n1 QT crushed tomatoes with juice\u003cbr>\n1/4 tsp. cayenne\u003cbr>\n1 1/2 TBSP Tabasco sauce\u003cbr>\n1/2 TBSP kosher salt\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>Instructions:\u003c/strong>\u003cbr>\nSlice the onion and garlic and sweat with the oil in a saucepan over medium heat. Once tender add the chopped tomatoes cayenne and salt and cook over medium heat until the tomato liquid has reduced by 1/4. Remove from heat and allow to cool slightly before blending in a food processor with Tabasco sauce.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/41225/public-house%e2%80%99s-new-executive-chef-chris-wade-talks-baseball-food-and-married-life","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10295","bayareabites_10098","bayareabites_150","bayareabites_679","bayareabites_10294","bayareabites_9242","bayareabites_10297","bayareabites_1251"],"featImg":"bayareabites_41251","label":"bayareabites"},"bayareabites_39410":{"type":"posts","id":"bayareabites_39410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39410","score":null,"sort":[1330639297000]},"guestAuthors":[],"slug":"talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","title":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club","publishDate":1330639297,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.","status":"publish","parent":0,"modified":1330639297,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1002},"headData":{"title":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club | KQED","description":"Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39410 http://blogs.kqed.org/bayareabites/?p=39410","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/","disqusTitle":"Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club","path":"/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\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>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club","authors":["5325"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_10179","bayareabites_10180","bayareabites_2165","bayareabites_10181","bayareabites_9242","bayareabites_493"],"featImg":"bayareabites_39445","label":"bayareabites"},"bayareabites_26861":{"type":"posts","id":"bayareabites_26861","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26861","score":null,"sort":[1304694043000]},"guestAuthors":[],"slug":"food-secrets-of-prospects-chef-ravi-kapur","title":"Food Secrets of Prospect's Chef Ravi Kapur","publishDate":1304694043,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the \"little sister\" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.","status":"publish","parent":0,"modified":1303719108,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":715},"headData":{"title":"Food Secrets of Prospect's Chef Ravi Kapur | KQED","description":"Prospect is the first restaurant where Ravi Kapur bears the title of Executive Chef. Before opening Prospect last year--which is often dubbed the "little sister" restaurant to Boulevard -- Kapur worked as Chef de Cuisine at Boulevard. Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26861 http://blogs.kqed.org/bayareabites/?p=26861","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/","disqusTitle":"Food Secrets of Prospect's Chef Ravi Kapur","path":"/bayareabites/26861/food-secrets-of-prospects-chef-ravi-kapur","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26880\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2962.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26880\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> is the first restaurant where \u003ca href=\"https://twitter.com/#!/RaviKapur\">Ravi Kapur\u003c/a> bears the title of Executive Chef. Before opening \u003ca href=\"https://twitter.com/#!/ProspectSF\">Prospect\u003c/a> last year--which is often dubbed the \"little sister\" restaurant to \u003ca href=\"http://www.boulevardrestaurant.com/%20\">Boulevard\u003c/a> -- Kapur worked as Chef de Cuisine at Boulevard. Eight years of cooking there gave Kapur \"a kinship\" with his mentors \u003ca href=\"http://www.boulevardrestaurant.com/chef.html\">Nancy Oakes\u003c/a> and \u003ca href=\"http://sf.eater.com/tags/pam-mazzola\">Pam Mazzola\u003c/a>. Prospect is a San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2011?vid=606282\">2011 Top 100 Bay Area Restaurant\u003c/a>, and critic \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/15/FDPS1ISUDB.DTL#ixzz1KDhidovr\">Michael Bauer\u003c/a> recently detailed the Prospect savory courses he enjoys: “black cod with mild red curry; shiso shrimp fritters with shiitake mushrooms and snap peas; and crisp-skinned duck with glazed turnips, pickled grapes, pistachios and a rum-raisin puree.” \u003c/p>\n\u003cp>Kapur is from Kailua, Oahu, in Hawaii, and graduated from the California Culinary Academy in 1999. He has worked at kitchens such as \u003ca href=\"http://chowhound.chow.com/topics/18033\">Redwood Park\u003c/a> with George Morrone and Michael Mina, as well as at \u003ca href=\"http://www.coyotecafe.com/\">Coyote Café\u003c/a> in Santa Fe, New Mexico. Extensive travels include “eating like a local” in South East Asia. \u003c/p>\n\u003cp>Kapur lives in the Mission with his wife, April Dawn Storm. She is taking a break from working in real estate as she waits to deliver their first child any day now. “We met 13 years ago on Chestnut Street. I was working at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s coffee\u003c/a> while in culinary school, and she was working at \u003ca href=\"http://www.cityoptix.com/\">City Optix\u003c/a>. We happened to both be smoking out in front of the shops when she stuck her tongue out at me and I ignored her. We’ve been in love ever since.” Kapur shared his list of favored San Francisco Bay Area eating and drinking spots.\u003c/p>\n\u003cp>\u003cstrong>Food Shopping Favorites\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">San Rafael farmers’ market\u003c/a> on Sundays. I go to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> every Tuesday, Thursday, and Saturday, but San Rafael is different. A bit more relaxed (maybe because I’m not working) and I can really take time and talk to the farmers at a more civilized pace.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m obsessed with lop cheong right now. So, to get that fix I head to \u003ca href=\"http://www.chow.com/restaurants/42875/mow-lee-shing-kee-and-co\">Mow Lee & Co.\u003c/a> on Commercial Street in Chinatown. It’s been open for over 150 years, and the cured duck products are amazing and inspiring.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spanishtable.com/\">Spanish Table\u003c/a>: there’s always something cool over there and it’s a good reason to get out of the city, even just to the East Bay.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_26881\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_2226.jpeg\" alt=\"Ravi Kapur. Photo by April Dawn Storm\" title=\"Ravi Kapur. Photo by April Dawn Storm\" width=\"240\" height=\"320\" class=\"size-full wp-image-26881\">\u003cfigcaption class=\"wp-caption-text\">Ravi Kapur. Photo by April Dawn Storm\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Off-night Food and Drink Spots:\u003c/strong>\u003cbr>\nFor drinks, I go to \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> religiously every Saturday night. It’s literally a block from my house and it’s like my neighborhood bar.\u003c/p>\n\u003cp>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a>: Chris is a great friend and his food is always interesting, not just shocking. His pasta and veg work is on par with his skill with offal. I’m obsessed with the spaghetti (house extruded) with tuna heart and egg yolk. [This writer \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">dined on camera in 2009\u003c/a> with Kapur, Anthony Bourdain, Harold McGee, Oscar Villalon and Tatiana Graf for a San Francisco episode of No Reservations].\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>: I know they don’t need anymore love, but I can’t help it. If it’s for brunch or dinner, I’m there almost every week for one of those, sometimes both! Sometimes they have Prather Ranch New York on the menu … and if they do, you gotta get it.\u003c/p>\n\u003cul>\u003cstrong>Favorite local joints:\u003c/strong>\n\u003cli>\u003ca href=\"http://greenchilekitchen.com/\">Green Chile Kitchen\u003c/a> for breakfast burrito\u003c/li>\n\u003cli>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> for great cocktails and old school atmosphere\u003c/li>\n\u003cli>\u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> for bone marrow pizza\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Guiltiest food pleasure? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.haagen-dazs.com/products/product.aspx?id=210\">Häagen-Dazs chocolate peanut butter ice cream\u003c/a> is up there. I could crush a whole pint.\u003c/p>\n\u003cp>\u003cstrong>Any news on projects we should know about?\u003c/strong>\u003cbr>\nAt present trying to focus all my energy towards Prospect to ready for my soon to be born son.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Prospect,+318+Spear+St.+&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Prospect,+318+Spear+St.&hnear=Prospect,+300+Spear+St,+San+Francisco,+California+94105&ll=37.789913,-122.390957&spn=0.018076,0.032487&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n300 Spear Street (at Folsom Street)\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 247-7770\u003cbr>\n \u003cstrong>Hours:\u003c/strong> Mon.-Thu 5:30pm-10pm; Fri. & Sat. 5:30pm-10:30pm; Sun. Brunch 11am-2:30pm, Dinner 5:30pm-9:30pm\u003cbr>\n \u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ProspectSF\">@ProspectSF\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related articles:\u003c/strong>\n\u003cli>Michael Bauer: \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/04/17/FDPS1ISUDB.DTL\">Prospect's caramel corn good to the last pop\u003c/a> (SFGate)\u003c/li>\n\u003cli>Carolyn Alburger: \u003ca href=\"http://sf.eater.com/archives/2010/06/08/its_crunch_time_at_prospect.php#more\">Chef Ravi Kapur On Criticism, SF Eats and Opening Prospect\u003c/a> (EaterSF)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26861/food-secrets-of-prospects-chef-ravi-kapur","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_409","bayareabites_9243","bayareabites_9242"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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