Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"maryladd":{"type":"authors","id":"5092","meta":{"index":"authors_1591205172","id":"5092","found":true},"name":"Mary Ladd","firstName":"Mary","lastName":"Ladd","slug":"maryladd","email":"writereadeat@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_46711":{"type":"posts","id":"bayareabites_46711","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46711","score":null,"sort":[1344351606000]},"guestAuthors":[],"slug":"traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","title":" Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs","publishDate":1344351606,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.","status":"publish","parent":0,"modified":1344393961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1196},"headData":{"title":"Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs | KQED","description":"A traditional Ethiopian coffee ceremony was presented for SF Chefs by Chef Marcus Samuelsson and Fetlework Tefferi of Oakland's Cafe Colucci. The bean roasting demo was followed by a brunch of Ethiopian specialties.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46711 http://blogs.kqed.org/bayareabites/?p=46711","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/","disqusTitle":" Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs","path":"/bayareabites/46711/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/flat-basket-funnel.jpg\" alt=\"Hiwot Tadesse makes coffee\" title=\"Hiwot Tadesse makes coffee\" width=\"500\" height=\"535\" class=\"alignnone size-full wp-image-46715\">\u003c/a>\u003cbr>\n\u003cem>Hiwot Tadesse makes coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>It's 10am and I'm part of a crowd in the middle of one of the Financial District’s temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.\u003c/p>\n\u003cp>On the last day of the \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs Festival\u003c/a>, 30 attendees (and almost as many photographers) squeeze into \u003ca href=\"http://www.yelp.com/biz/espressamente-iily-san-francisco\">Espressamente Illy \u003c/a>to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson. \u003c/p>\n\u003cp>Just a few weeks ago, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/18/just-say-yes-to-marcus-samuelsson%E2%80%99s-memoir-yes-chef/\">Samuelsson was in town\u003c/a> promoting his new autobiography, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">Yes Chef\u003c/a>, and now he returns in one of his \u003ca href=\"http://www.nytimes.com/2012/08/05/business/marcus-samuelsson-both-a-chef-and-a-brand.html?_r=1&hpw\">many other roles\u003c/a>, as an ambassador for Illy’s new line of single origin coffees, including one from Ethiopia. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/marcus-and-fetlework.jpg\" alt=\"marcus and fetlework\" title=\"marcus and fetlework\" width=\"560\" height=\"450\" class=\"alignnone size-full wp-image-46717\">\u003c/a>\u003cbr>\n\u003cem>Fetlework Tefferi and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its “tradition, value and meaning.” Samuelsson adds, \u003c/p>\n\u003cblockquote>\u003cp>\"The way to understand a culture is to know what they eat and drink. I didn’t know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-Collage.jpg\" alt=\"coffee Collage\" title=\"coffee Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46716\">\u003c/a>\u003cbr>\n\u003cem>Roasting, grinding and brewing coffee, the Ethiopian way\u003c/em>\u003c/p>\n\u003cp>So Fetlework Tefferi of Oakland’s award-winning \u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a> takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jebena.jpg\" alt=\"jebena\" title=\"jebena\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46718\">\u003c/a>\u003cbr>\n\u003cem>Traditional Ethiopian clay jebena coffee pot\u003c/em>\u003c/p>\n\u003cp>The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a \u003cem>jebena\u003c/em>, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/food-collage/\" rel=\"attachment wp-att-46719\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/food-Collage.jpg\" alt=\"food Collage\" title=\"food Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46719\">\u003c/a>\u003cbr>\n\u003cem>Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava\u003c/em> \u003c/p>\n\u003cp>After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store \u003ca href=\"https://brundo.com/\">Brundo\u003c/a> that line the buffet: \u003cem>inkulal\u003c/em> \u003cem>firfir\u003c/em> (scrambled eggs with jalapenos and clarified butter), \u003cem>doro wot fitfit\u003c/em>, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, \u003cem>azifa\u003c/em> (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called \u003cem>buticha\u003c/em>. “Americans tell me they dream about buticha,\" says Tefferi.\"People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate.\" I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.\u003c/p>\n\u003cp>Ethiopian food is traditionally \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eaten by hand\u003c/a>, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.\u003c/p>\n\u003cp>To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. “I’ve been in Sweden too long,” quips Samuelsson, trying to keep up.\u003c/p>\n\u003cp>As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. \"Is this something that happens only after dinner?\" I ask. \u003c/p>\n\u003cp>She smiles and shakes her head. “Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over,” she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called \u003cem>baraka\u003c/em>, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out “\u003cem>Buna Derswal\u003c/em>!” (The Coffee is ready).\u003c/p>\n\u003cp>So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/coffee-platform.jpg\" alt=\"coffee platform\" title=\"coffee platform\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46832\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46711/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_64","bayareabites_50","bayareabites_1763","bayareabites_1875","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_1718","bayareabites_9860","bayareabites_10652","bayareabites_10651","bayareabites_10159","bayareabites_10168","bayareabites_10653","bayareabites_10606","bayareabites_9581","bayareabites_10654"],"featImg":"bayareabites_46832","label":"bayareabites"},"bayareabites_45243":{"type":"posts","id":"bayareabites_45243","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45243","score":null,"sort":[1341339478000]},"guestAuthors":[],"slug":"a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","title":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods","publishDate":1341339478,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.","status":"publish","parent":0,"modified":1341341054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1679},"headData":{"title":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods | KQED","description":"Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45243 http://blogs.kqed.org/bayareabites/?p=45243","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/","disqusTitle":"SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods","path":"/bayareabites/45243/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\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>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45243/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods","authors":["5092"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_2695","bayareabites_64","bayareabites_1653","bayareabites_50","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_119"],"tags":["bayareabites_4017","bayareabites_10560","bayareabites_8316","bayareabites_4301","bayareabites_8386","bayareabites_4302","bayareabites_10561","bayareabites_9581","bayareabites_9104"],"featImg":"bayareabites_45407","label":"bayareabites"},"bayareabites_31183":{"type":"posts","id":"bayareabites_31183","meta":{"index":"posts_1591205157","site":"bayareabites","id":"31183","score":null,"sort":[1312910728000]},"guestAuthors":[],"slug":"sf-chefs-2011-women-pioneer-chefs","title":"SF Chefs 2011: Women Pioneer Chefs","publishDate":1312910728,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n","blocks":[],"excerpt":"Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.","status":"publish","parent":0,"modified":1312911024,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1259},"headData":{"title":"SF Chefs 2011: Women Pioneer Chefs | KQED","description":"Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three women who shaped the San Francisco restaurant scene come together to discuss the past and future of food at SF Chefs 2011.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"31183 http://blogs.kqed.org/bayareabites/?p=31183","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/","disqusTitle":"SF Chefs 2011: Women Pioneer Chefs","path":"/bayareabites/31183/sf-chefs-2011-women-pioneer-chefs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \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>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/31183/sf-chefs-2011-women-pioneer-chefs","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1244","bayareabites_2090","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9580","bayareabites_1556","bayareabites_4003","bayareabites_9581","bayareabites_9582"],"featImg":"bayareabites_31214","label":"bayareabites"},"bayareabites_16162":{"type":"posts","id":"bayareabites_16162","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16162","score":null,"sort":[1281769250000]},"guestAuthors":[],"slug":"sf-chefs-goes-whole-hog","title":"SF Chefs Goes Whole Hog ","publishDate":1281769250,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n","blocks":[],"excerpt":"Thursday's SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. ","status":"publish","parent":0,"modified":1341277786,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":593},"headData":{"title":"SF Chefs Goes Whole Hog | KQED","description":"Thursday's SF Chefs Whole Hog seminar mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16162 http://blogs.kqed.org/bayareabites/?p=16162","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/","disqusTitle":"SF Chefs Goes Whole Hog ","path":"/bayareabites/16162/sf-chefs-goes-whole-hog","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/wholehog.jpg\" alt=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" title=\"SF Chef 2010, Seminar - Going whole hog - Stephen Gerike cutting off the trotters-photo by bonnibella\" width=\"494\" height=\"383\" class=\"alignnone size-full wp-image-16167\">\u003c/a>\u003cbr>\n\u003cem>SF Chef 2010, Seminar - Going whole hog. Stephen Gerike cutting off the trotters. Tom Pizzica (left) assisted. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887742958/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Thursday's \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Hog\">SF Chefs Whole Hog seminar\u003c/a> mixed savory porcine dishes with butchery and cooking demos. The event was geared toward restaurant professionals, and honed in on how chefs and restaurant owners can purchase and use an entire hog while making money. Guests arrived to the Westin St. Francis hotel room by a sweet, BBQ nuanced smell which served as a preview for the dishes to come. Chef Stephen Gerike did most of the butchery, and is from the National Pork Board, a sponsor. “Unemployed Chef” Tom Pizzica assisted. Pizzica lives in “a one bedroom San Francisco apartment” and was a finalist on The Next Food Network Star.\u003c/p>\n\u003cp>Gerike and Pizzica prepared and butchered half of the pig on Wednesday, so that food would be ready to eat for the guests. They acknowledged that curing the hog is one popular use of whole animals, but that they had cooked up other options, including: Philly style roast pork sandwich with provolone and broccoli rabe; Trotter log (also known as foot cheese) and Achiote marinated al pastor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/trotterlog.jpg\" alt=\"trotter log. Photo by bonnibella\" title=\"trotter log. Photo by bonnibella\" width=\"497\" height=\"287\" class=\"alignnone size-full wp-image-16184\">\u003c/a>\u003cbr>\nTrotter log. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887736930/\">Photo by bonnibella\u003c/a>\u003c/p>\n\u003cp>Chef Gerike says to avoid watery, sticky, or spongy pork. Ph level is important, and reddish, firm meat is the ideal to look for. Mid-way through the demo, questions from attendees ranged from “What is the difference between a picnic ham and a butt shoulder,” to “What will I pay for pork?” Gerike also debated the cooking temperatures, pointing out that the foodservice required temp is lower than that for consumers. “There’s a reason why people find pork to be tough… if it’s been cooked too long, it will be tough. Keep it to 137 degrees and allow it to rest for three minutes before serving. Then it will get to the medium temp you want, of 145 degrees.”\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>Of all the 90+ slides Chef Gerike showed, one for a dish called the Bacon Turtle, made out of bacon, seemed to garner a mix of interest and humor from guests. Scrapple, a dish popular in other parts of the country, was described as a mix of pork heart, liver, and kidney that is braised. It is then strained and the meat is pulled and blended with buckwheat, polenta, and sage. After being refrigerated, it is fried, usually for breakfast. Gerike said, “It’s the same thing as boudin, or black pudding. A version in Cincinnati calls for oatmeal.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/cerdo-al-pastor.jpg\" alt=\"cerdo al pastor. Photo by bonnibella\" title=\"cerdo al pastor. Photo by bonnibella\" width=\"499\" height=\"328\" class=\"alignnone size-full wp-image-16179\">\u003c/a>\u003cbr>\n\u003cem>Cerdo al pastor. \u003ca href=\"http://www.flickr.com/photos/bonnibelle/4887131425/in/photostream/\">Photo by bonnibella\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Chef Pizzica used achiote, dried peppers, toasted pasillas, ancho, clove, cumin, tomato, and onion to marinate the al pastor pork. Marinating for 24 hours infuses the meat with flavor and also tenderizes it. The resulting tacos were made from leg meat that Pizzica pronounced to be “mucho sabor.” The samples were happily gobbled as soon as the waitstaff set plates in front of guests; one napkin was barely enough for the red and sometimes oily hands that followed. Chef Pizzica recommended using an extremely hot char-broiler to cook the meat, and using reduced marinade while cooking for added flavor. The one hard and fast rule Chef Pizzica recommended for cooking with pork was using salt and pepper to season. “You can’t do pork without salt and pepper,” he said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mary Ladd is a staff member for the SF Chefs 2010 events.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16162/sf-chefs-goes-whole-hog","authors":["5092"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_50","bayareabites_90"],"tags":["bayareabites_1596","bayareabites_2717","bayareabites_616","bayareabites_9581","bayareabites_8338","bayareabites_2718"],"label":"bayareabites"},"bayareabites_16089":{"type":"posts","id":"bayareabites_16089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16089","score":null,"sort":[1281729786000]},"guestAuthors":[],"slug":"sf-chefs-hospitalitarianism-panel-forget-the-trays","title":"SF Chefs Hospitalitarianism Panel: Forget the Trays","publishDate":1281729786,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\" alt=\"Hospitalitarianism panel at SF Chefs 2010\" title=\"Hospitalitarianism panel at SF Chefs 2010\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-16107\">\u003c/a>\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Love\">Hospitalitarianism panel\u003c/a>, the \u003ca href=\"http://tablehopper.com/\">tablehopper's\u003c/a> Marcia Gagliardi chatted with \u003ca href=\"http://www.perbaccosf.com/\">Umberto Gibin\u003c/a> (Perbacco, barbacco), \u003ca href=\"http://www.delfinasf.com/\">Annie Stoll\u003c/a> (Delfina), \u003ca href=\"http://www.acquerello.com/\">Giancarlo Paterlini\u003c/a> (Acquerello), \u003ca href=\"http://www.cyrusrestaurant.com/\">Nick Peyton\u003c/a> (Cyrus) and \u003ca href=\"http://www.pizzaantica.com/management-team.php\">Tim Stannard\u003c/a> (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.\u003c/p>\n\u003cp>The takeaway messages included these tasty nuggets: \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> can be painful for restaurateurs, but is a source of information. Tim Stannard reads a thick stack of Yelp reviews along with any and every blog post or other review each Monday. Social media geeks, these pros wish you would stop \"Twittering at the table,\" (Stannard) and taking pictures of food before eating it. \u003c/p>\n\u003cp>Some San Francisco spots have adopted their own service style, which may mean ditching the serving tray (looking at you, Delfina). Annie Stoll worked at a spot that required delivery of drinks via tray, and there was always a shortage of trays. She had guests seated by the bar, and was frustrated by not being able to get them their drinks via hand delivery. \"So no trays at Delfina,\" she said.\u003c/p>\n\u003cp>Flour + Water did the right thing by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/even_steve_jobs_cant_get_a_tab.php\">having Steve Jobs wait in line\u003c/a> like everyone else. Also, the restaurateurs felt Jobs behaved well by playing along as the rest of the general public. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \u003c/p>\n\n","blocks":[],"excerpt":"At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.","status":"publish","parent":0,"modified":1341277841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":476},"headData":{"title":"SF Chefs Hospitalitarianism Panel: Forget the Trays | KQED","description":"At the Hospitalitarianism panel, the tablehopper's Marcia Gagliardi chatted with Umberto Gibin (Perbacco, barbacco), Annie Stoll (Delfina), Giancarlo Paterlini (Acquerello), Nick Peyton (Cyrus) and Tim Stannard (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won't, and how do you let people know.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16089 http://blogs.kqed.org/bayareabites/?p=16089","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/","disqusTitle":"SF Chefs Hospitalitarianism Panel: Forget the Trays","path":"/bayareabites/16089/sf-chefs-hospitalitarianism-panel-forget-the-trays","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hospitality.jpg\" alt=\"Hospitalitarianism panel at SF Chefs 2010\" title=\"Hospitalitarianism panel at SF Chefs 2010\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-16107\">\u003c/a>\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Love\">Hospitalitarianism panel\u003c/a>, the \u003ca href=\"http://tablehopper.com/\">tablehopper's\u003c/a> Marcia Gagliardi chatted with \u003ca href=\"http://www.perbaccosf.com/\">Umberto Gibin\u003c/a> (Perbacco, barbacco), \u003ca href=\"http://www.delfinasf.com/\">Annie Stoll\u003c/a> (Delfina), \u003ca href=\"http://www.acquerello.com/\">Giancarlo Paterlini\u003c/a> (Acquerello), \u003ca href=\"http://www.cyrusrestaurant.com/\">Nick Peyton\u003c/a> (Cyrus) and \u003ca href=\"http://www.pizzaantica.com/management-team.php\">Tim Stannard\u003c/a> (Pizzeria Antica, Spruce, Cafe Des Amis). Stannard fielded one of the toughest questions, when Gagliardi asked him how he knows who will make it, who won’t, and how do you let people know.\u003c/p>\n\u003cp>The takeaway messages included these tasty nuggets: \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> can be painful for restaurateurs, but is a source of information. Tim Stannard reads a thick stack of Yelp reviews along with any and every blog post or other review each Monday. Social media geeks, these pros wish you would stop \"Twittering at the table,\" (Stannard) and taking pictures of food before eating it. \u003c/p>\n\u003cp>Some San Francisco spots have adopted their own service style, which may mean ditching the serving tray (looking at you, Delfina). Annie Stoll worked at a spot that required delivery of drinks via tray, and there was always a shortage of trays. She had guests seated by the bar, and was frustrated by not being able to get them their drinks via hand delivery. \"So no trays at Delfina,\" she said.\u003c/p>\n\u003cp>Flour + Water did the right thing by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/even_steve_jobs_cant_get_a_tab.php\">having Steve Jobs wait in line\u003c/a> like everyone else. Also, the restaurateurs felt Jobs behaved well by playing along as the rest of the general public. \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>Hospitality is in one’s blood, and some industry veterans felt drawn to restaurants at a young age. \u003c/p>\n\u003cp>Good people make a restaurant a success; and aggressively hiring the friends of stellar staff is one way to build a team. \u003c/p>\n\u003cp>Peterlini admitted he was born a maitre’d, and has kept the same team of nine or ten waiters for the last twenty years. “They know the drill,” Peterlini said, adding “I don’t like people to talk a lot (to guests). Use a lot of eye contact.” Stoll reflected on her first fancy meal at a restaurant at age 12; she used her first credit card to dine out as much as possible. As much as she loves the industry, she wouldn’t necessarily have her young daughter go into the same profession.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stannard, who just opened Café Des Amis, has a high retention rate of staff and joked that he opens new restaurant locations as a way to keep folks engaged in a career with his group. “They’re going to grow somewhere, and I’d rather it be with us,” he said. The panel agreed that feeling welcomed by staff at a restaurant is always a goal, and that they want to walk out of a place that doesn’t do that. Technical service is one thing, a warm and eager environment can almost over ride a misplaced fork. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16089/sf-chefs-hospitalitarianism-panel-forget-the-trays","authors":["5092"],"categories":["bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_1146","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14759","bayareabites_9581","bayareabites_8338","bayareabites_2025"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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